Add the pinto beans to a colander and run them under cold water to wash away any dirt or dust. Remove any split beans or rocks if you see them.

Add the rinsed beans and water to the Instant Pot and attach the lid. Ensure the valve is in the sealing position.

Set the Instant Pot to Pressure Cook – Manual for 30 minutes. When the Instant Pot finishes, allow the pressure to release naturally.

Once all of the pressure has been released, open the lid and season your pinto beans as desired (see below for flavor suggestions).

Serve warm and store any leftovers in an airtight container in the fridge for up to three days.

For even more flavor, swap out the water with vegetable broth/stock!

Cooking the beans for 30 minutes produces a tender bean that still holds its shape but there may be excess cooking liquid to drain off before serving. If you prefer a more broken down bean, increase the cooking time to 35-40 minutes.

Garlic and Herb

-Add 2 cloves minced garlic and 1 teaspoon fresh minced thyme to the Instant Pot in Step 2.

-Season with salt, pepper, and garnish with fresh parsley and a squeeze of lemon in Step 4.

Tex-Mex

-Saute 1 cup diced onion in 1 tablespoon olive oil until tender– about 3 minutes.

-Add 2 cloves minced garlic and minced jalapeno. Saute for another minute.

-Add 3 tablespoons of your favorite taco seasoning and continue with step 1.

BBQ

-Saute 1 cup diced onion in 1 tablespoon olive oil until tender– about 3 minutes.

-Add 2 cloves minced garlic and cook for an additional minute.

-Add the beans and water (Step 2) and ¼ cup BBQ sauce. Mix to combine and continue with Step 3.