Rinse dry pinto beans. Add the pound of beans to a 6-8 quart instant pot.
Pour in water to cover the beans by 1-2 inches (approximately 7-8 cups). Add bay leaves if using.
Cook on HIGH pressure for 30-35 minutes. Let the pressure release naturally. If the beans aren't done to you liking, just reseal the pot and cook for another 5-10 minutes. (The hot pan should come to pressure quickly.)
Salt cooked beans to taste. Remove bay leaves if used, before serving.
I do all types of beans the same way. Here are some cook time guidelines for a few of my favorites:
Black Beans: 25-30 minutes (high pressure)
Great Northern: 30-35 minutes (high pressure)
Pinto Beans: 30-35 minutes (high pressure)
Garbanzo Beans: 40-45 minutes (high pressure)
Cannellini Beans: 40-45 minutes (high pressure)
Remember cook times are just a guideline. Not only does your personal preference and use come into play, but there are also lots of variables in the beans themselves—like how long they have sat on a shelf that can increase cooking time.It's easy to check them and continue cooking if they aren't done enough.Remember it will initially take 10-15 minutes for the instant pot to come to full pressure and another 10-15 minutes to naturally release.Serving size: 1/2 cup3*SmartPoints (Green plan)0*SmartPoints (Blue plan)0*SmartPoints (Purple plan)3*PointsPlus (Old plan)
Instant Pot Pinto Beans
Amount Per Serving (1 /2 cup)
Calories 123Calories from Fat 5
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Keyword: Pressure cooker beans, quick pinto beans
Find this recipe online: https://simple-nourished-living.com/how-to-cook-dry-pinto-beans-in-the-instant-pot-no-soaking-required/