No Soak Pressure Cooker Pinto Beans
Pinto beans are one of those staples that quietly show up everywhere in our kitchen. We go through a lot of them, and once I started making them this way, I never looked back. These no soak pressure cooker pinto beans have better flavor, better texture, and honestly just feel more intentional than anything that comes out of a can. The best part is how effortless they are. No planning ahead. No overnight soaking. No simmering on the stove for hours while you keep checking the water level.
This method is all about letting the pressure cooker do the work. You start with dried beans, give them a quick once over to make sure there are no rocks or damaged beans, rinse them well, and that is it. From there, everything goes straight into the pot. Garlic, onion, bay leaves, and a jalapeño add just enough background flavor without overpowering the beans themselves. The jalapeño infuses a gentle warmth rather than heat, especially when it is left whole, and the aromatics make the beans taste seasoned from the inside out.
After forty minutes under pressure and a natural release, the beans come out tender, creamy, and perfectly cooked. Not blown out. Not chalky. Just right. Stirring in the chicken bouillon at the end lets you control the seasoning while keeping the broth clean and savory, it also impacts the texture of the beans adding the salt later. It is simple, but it makes a noticeable difference.
We always keep these beans on hand because they are endlessly versatile. Burritos, tostadas, breakfast with eggs and chorizo, refried beans, or just a simple bowl on the side of dinner. Once you make pinto beans this way, it is hard to justify buying them any other way. Enjoyyy! ❤️
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🧾 Ingredients 🧾
1 pound dried pinto beans
8 cups water
3 garlic cloves
1/2 large onion
1 to 2 bay leaves
1 jalapeño
2 tablespoons chicken bouillon
👨🍳 Instructions 👨🍳
1) Spread the dried pinto beans out on a sheet tray or clean surface and inspect them carefully. Remove any damaged beans, stones, or debris. Rinse the beans thoroughly under cold water, then transfer them to the Instant Pot or pressure cooker insert.
2) Add the garlic cloves, half onion, bay leaves, and jalapeño to the pot. Slice the jalapeño in half lengthwise, leaving the stem intact. This allows flavor to infuse without the pepper breaking apart.
3) Pour the eight cups of room temperature water into the pot.
4) Secure the lid on the Instant Pot and set the valve to sealing. Cook on high pressure for forty minutes.
5) When the cooking time is complete, allow the pressure to release naturally for twenty to thirty minutes. After that time, carefully release any remaining pressure if needed. Alternatively, you may allow the pot to fully depressurize on its own until the indicator shows it is safe to open.
6) Open the lid and remove the bay leaves. You may also remove the jalapeño and onion if desired. Gently stir in two tablespoons of chicken bouillon. Serve hot, or allow the beans to cool to room temperature before transferring to an airtight container for refrigeration.
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