Rinse and drain pinto beans under running water. Discard any beans that are cracked or split in half, as well as any rocks or debris.
Press the saute button on the Instant Pot and add the olive oil. When hot, add the onions. Cook for 5 minutes, stirring occasionally, until onions become translucent.
Add the garlic, chili powder, cumin, salt, oregano and black pepper. Cook for 30 seconds, stirring continuously.
Add the water and pinto beans. Stir everything together to combine.
Cover with lid, seal the pressure valve and cook on high pressure for 45 minutes.
When the timer goes off, let the pressure release naturally for 20 minutes. Then carefully open the pressure valve to manually release any remaining pressure.
Season with salt, starting with 1 teaspoon. Then taste and season with more salt as desired.
Serve immediately with chopped cilantro for garnish.
Don't want to make a big batch? You can cut this recipe in half! The cook time will be the same.
Can you freeze cooked beans? Yes, you can. Let them cool completely and then place them in an airtight freezer bag. They can be frozen for up to 3 months.
Which Instant Pot do you recommend? Here’s the model that I have. It's a 6-qt. capacity and good for families of up to 6. I absolutely love it! If you have a bigger family or want to meal prep very large quantities, you may want to try the 8-qt. size.
Instant Pot Pinto Beans
Amount Per Serving (1 /8th of recipe)
Calories 220Calories from Fat 27
% Daily Value*
Saturated Fat 1g5%
Vitamin A 74IU1%
Vitamin C 5mg6%
* Percent Daily Values are based on a 2000 calorie diet.