Have you ever wondered how to make beans in the Instant Pot? This no soak recipe uses dried pinto beans to make a healthy dish that works well as a side dish or as a meatless main dish. These Instant Pot Mexican Beans are ready in about an hour!
Why you should make this
It's quick and easy. Yes, that's right. Making beans can be quick with an Instant Pot! Gone are the days of four hour cook times because this dish comes together in about an hour!
It's made with easy to find ingredients and pantry staples. Just a few basic ingredients are needed to make a dish that's far from basic! Chances are that you already have these staples in your panty right now.
No need to soak beans. I have to confess that I have never soaked my dried beans before cooking them. I was taught that soaking beans removed much of the flavor. So that always meant longer cook times to get a nice soft texture. But with the Instant Pot, you can get nice, soft beans without the soaking and long cook time.
Great flavor that pairs well with other dishes. Whether you want to serve this as a BBQ side dish with grilled or smoked meats, or you want a meatless main dish with rice or tortillas, you'll love how well the Tex Mex flavor works. Because this dish is mild-not spicy, it works well for families.
Step by Step Instructions
Gather all your ingredients. Prep beans by washing and picking through them and discarding any split or off looking beans. Also toss any rocks or debris.
Chop onion and garlic.
Press the Sauté button. If you can adjust the temperature and time, set it to medium for 7 minutes. When IP is heated, add oil then add chopped onions and garlic and cook, stirring occasionally. Press Cancel. Add beans first to allow the inner pot to cool a bit. Add bay leaves and pepper.
Add broth, being careful of any steam.
Close and lock the lid. Be sure the valve is in the Sealing position (my model does this automatically when the lid is closed). Select Manual or High Pressure and cook for 35 minutes. Allow a natural release for at least 15 minutes. If necessary, release any remaining pressure.
Open lid and add the can of tomatoes and green chilies. Press Sauté and allow beans to simmer for 5-10 minutes more. Season with salt and pepper to taste.
Be sure you are familiar with your brand of pressure cooker before making this recipe. Read the safeguards and understand the controls and features. I made this recipe with the Instant Pot Ultra 60 (6 quart).
If you like to soak your beans, no problem. Just clean them first then add about 8 cups of cold water and let soak for 8 hours. Reduce the pressure cooking time 15 minutes. Use a 15 minutes natural release.
Don't double the recipe. Doubling the recipe will cause you to overfill the inner pot-not safe! Never fill your IP above the ½ fill line with foods that will expand when cooked. However, you can halve the recipe for a smaller batch.
Substitutions-I used original Rotel, but feel free to use mild or spicy! You can use just diced tomatoes if you prefer. If you can't find Rotel, just add a can of diced tomatoes and small can of green chilies.
Customize the flavor- this dish is mild, so if you like spicy, add one or two fresh, chopped jalepeños or serrano peppers when you add the beans to the pot. Add 1 teaspoon of chili powder and/or cumin too before cooking if you like! Finish with a squeeze of fresh lime and chopped cilantro.
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Instant Pot Mexican Beans
- 1 tablespoon oil mild flavored such as canola
- 1 medium onion chopped
- 3 cloves garlic chopped
- 2 cups dried pinto beans rinsed, drained and picked over to remove any rocks or debris
- 2 bay leaves
- ½ teaspoon fresh ground pepper
- 4 cups chicken broth or stock reduced sodium
- 1 cup water
- 1 10 oz can diced tomatoes and green chilies drained
- Salt and pepper to taste
- Warmed corn or flour tortillas for serving
- Press the Sauté button. If you can adjust the temperature and time, set it to medium for 7 minutes. When IP is heated, add oil then chopped onions and garlic and cook, stirring occasionally.
- Press Cancel. Add beans first to allow the inner pot to cool a bit. Add bay leaves and pepper. Add broth, water, being careful of any steam.
- Close and lock the lid. Be sure the valve is in the Sealing position (my model does this automatically when the lid is closed).
- Select Manual or Pressure cook on high pressure. Use the dial to set the time to 45 minutes.
- When the cooking cycle ends, press cancel. Allow IP to cool and release pressure naturally for about 15 minutes. If all the pressure has been released, the metal float valve will sink back into the lid. If the float valve is still up, use the end of a wooden spoon to press the pressure release valve to allow the remaining steam to be released. Press Cancel.
- Remove lid and discard bay leaves. Add can of diced tomatoes with green chilies. Press Sauté and set to medium for 5-10 minutes, allowing the flavors to blend. Add salt and pepper to taste.