Experience the convenience and incredible flavor of our homemade Instant Pot pinto bean soup recipe with dry beans. This hearty and nutritious dish is designed for modern kitchens, eliminating the need for pre-soaking and delivering a delicious meal in record time. Like our popular pressure cooker bean soup, this recipe can easily be adapted to be vegetarian, packed with vibrant vegetables to create a truly healthy and satisfying one-pot wonder. Whether you’re a seasoned pressure cooker enthusiast or new to the world of Instant Pot cooking, this recipe promises simplicity and a burst of comforting flavors.
If you’re seeking an effortless, wholesome, and incredibly flavorful pressure cooker soup, this Instant Pot pinto bean soup should undoubtedly be added to your weekly meal rotation! It’s quickly become one of our favorite Instant Pot recipes, ideal for any season, offering a comforting embrace on a chilly evening or a light, healthy option during warmer months. The best part? NO soaking the beans is required, making spontaneous meal prep a breeze!
Pressure Cooker Pinto Bean Soup: A Game Changer for Dinner
This recipe builds on the simplicity of our Pressure Cooker Pinto Beans, starting with an inexpensive bag of dry legumes. The key difference here is the increased amount of liquid, transforming a simple side dish into a complete and robust meal. Pinto beans, celebrated for their creamy texture and mild, earthy flavor, are an excellent foundation for a satisfying soup.
You have the flexibility to use either dry or canned pinto beans. While our Instant Pot black bean soup uses canned beans for a quicker process, embracing dry beans in your pressure cooker is incredibly rewarding. With dry beans, you gain more control over the texture and can achieve a deeper flavor profile. This recipe works beautifully with any electric pressure cooker that has a high-pressure setting, whether it’s an Instant Pot, Ninja Foodi, or Crock-Pot Express. The principle remains the same: a powerful, sealed environment that significantly reduces cooking time.
For those new to the world of pressure cooking, welcome! We’re thrilled to share a multitude of easy, one-pot meal recipes designed to simplify your cooking experience. Before diving into this particular recipe, let’s cover a few essential tips that will make your pressure cooking journey smoother and more enjoyable:
- Make sure to Bookmark our Instant Pot recipes page. We consistently add new, exciting recipes each week, ensuring you always have fresh ideas for your electric pressure cooker!
- For quick reference, PRINT this handy Instant Pot cooking times cheat sheet. It’s an invaluable tool that helps you understand the ideal cooking durations for various ingredients, including meats, vegetables, and different types of beans in your pressure cooker.
- I highly recommend investing in a non-stick inner pot for your Instant Pot. This accessory can significantly enhance your cooking experience by making cleanup easier and reducing the chances of food sticking.
- While it’s important to know how to deglaze a pressure cooker after sautéing, a non-stick liner minimizes potential sticking issues, allowing for a smoother cooking process.
For context, the recipes shared here are developed using a 6-quart Instant Pot model, which proves to be a versatile size for most family meals.
This particular pinto bean soup recipe was born out of a simple desire to create something delicious from readily available ingredients. I stumbled upon some dry pinto beans at a local store and, seeing I had celery, carrots, onions, garlic, and chicken stock on hand, decided to improvise. The result was so unexpectedly delightful that my family requested it again the very next week! Though I’d enjoyed pinto bean soup at restaurants before, making it from scratch and achieving such a rich flavor profile was incredibly satisfying. It truly highlights how simple, humble ingredients can transform into something extraordinary.
Pressure cooking soups are, without exaggeration, a culinary game changer. The speed and depth of flavor achieved in an Instant Pot are simply unparalleled. Earlier this month, I made a pressure cooker bean soup using Northern Beans, and it was equally amazing. While similar in method, this pinto bean version is packed with even more fresh vegetables, making it an even more vibrant and nutritious option.
You can effortlessly cook a pot of dry pinto beans in your Instant Pot, Ninja Foodi, or Crock-Pot Express in approximately 50 minutes. Simply combine them with the appropriate amount of water, add a pinch of salt, and for an extra layer of savory depth, you can include a ham hock (if not making a vegetarian version). Then, secure the lid, and let your pressure cooker work its magic. The unparalleled convenience of requiring no prior soaking is what truly sets this method apart, making wholesome bean dishes accessible even on the busiest weeknights.
Is it Better to Soak Dry Beans Before Cooking in an Instant Pot?
This is a common question, and the good news is that with a pressure cooker, soaking is generally optional. Traditionally, soaking beans overnight helps to reduce cooking time and can aid in digestibility by breaking down some of the complex sugars that cause gas. However, the high-pressure environment of an Instant Pot effectively achieves the same results in a fraction of the time, often rendering pre-soaking unnecessary. While some argue that soaking still offers benefits for digestibility and texture, many cooks find that skipping this step in a pressure cooker yields perfectly tender and delicious beans without the added planning. For those who still prefer to soak, it’s certainly an option, but expect a slightly shorter pressure cooking time. For a comprehensive guide on various legumes, consult our detailed Instant Pot cooking times for beans printable resource.
How Much Water Do You Need to Cook Beans in an Instant Pot?
Maintaining the correct water-to-bean ratio is crucial for success in your Instant Pot. A general rule of thumb for cooking dry beans is a 3-to-1 ratio of water to beans. This ensures there’s enough liquid to create the necessary steam for pressure building and to fully cook the beans. Running out of liquid during the pressure cooking cycle can lead to the dreaded “Burn” notice on your Instant Pot’s screen, causing cooking to halt prematurely. Once the cooking cycle is complete, a natural pressure release for at least 5-10 minutes is highly recommended. This allows the internal pressure to drop gradually, preventing the beans from bursting and helping them maintain their shape and integrity, resulting in perfectly tender, whole beans.
Using the same versatile bag of dry pinto beans, we also created our popular No-Soak Instant Pot Baked Beans from scratch in just 40 minutes – another testament to the efficiency of pressure cooking! For this particular soup recipe, here’s what you’ll need. Remember, feel free to customize and truly amp up the amount of fresh vegetables you include; the more, the merrier, adding layers of flavor and nutrients to your soup.
Ingredients for Instant Pot Pinto Bean Soup
- Electric Pressure Cooker: Your choice of Instant Pot, Ninja Foodi, or Crock-Pot Express. All work wonderfully for this recipe.
- Pinto Beans:
- One bag of dry pinto beans is ideal for the best texture and flavor.
- Alternatively, you can use a mixed bean variety, similar to how we approached our Pressure Cooker Chili with Dry Beans.
- You’ll need additional water for the initial cooking phase of the dry beans.
- Chicken Broth: For a richer, savory base. For a vegetarian version, simply swap this for vegetable broth.
- Carrots: Diced or sliced, they add sweetness and texture.
- Celery: Diced, for a classic aromatic base and fresh crunch.
- Canned Diced Chiles: These offer a mild kick and depth of flavor without being overly spicy.
- Diced Tomatoes: Petite diced tomatoes are excellent for integrating smoothly into the soup, adding acidity and vibrant color.
- Optional Add-ins: Consider adding cooked bacon bits or sautéing some diced bacon with the onions for a smoky, savory dimension. This is especially delicious if you’re not making a vegetarian soup.
If you’re preparing this pinto bean soup in your Crock-Pot Express, the main procedural difference is simply using the “Brown” button in place of the “Sauté” function found on an Instant Pot. Beyond that, all other buttons and steps remain consistent for perfect results across various electric pressure cooker brands.
Time needed: 7 minutes (active cooking time for soup base)
Instant Pot Pinto Bean Soup Recipe: A simple guide to preparing this comforting dish.
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Soften Dry Beans (Initial Cook)
Place the dry pinto beans and 6 cups of water into the inner pot of your Instant Pot, Crock-Pot Express, or Ninja Foodi. Ensure the steam release valve is sealed. Select the “Bean/Chili” function and set the cooking time to 60 minutes on high pressure. Once cooking is complete, allow a natural pressure release for 5-10 minutes before carefully quick-releasing any remaining pressure. Drain the water and set the softened beans aside. This crucial step ensures tender beans without pre-soaking.
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Using Canned Beans (Optional Shortcut)
If you opt for canned pinto beans, you can skip the initial 60-minute pressure cooking step for dry beans. Simply drain and rinse the canned beans thoroughly before proceeding. This will significantly shorten your total preparation time, bringing the overall cook time down to closer to 15-20 minutes.
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Sauté Aromatics
Activate the “Sauté” function on your Instant Pot (or “Brown” on your Crock-Pot Express). Melt the butter in the pot. Add the diced onions and your chosen spices (chili powder, garlic salt) and cook, stirring occasionally, until the onions become translucent and begin to soften. This usually takes about 3-5 minutes. Once softened, turn off the sauté function.
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Combine & Cook Soup
Add the pre-cooked (or rinsed canned) pinto beans back into the pot, along with the chicken (or vegetable) broth, diced carrots, diced celery, diced chiles, and diced tomatoes. Stir all the ingredients together to combine them well. Secure the lid on your pressure cooker and ensure the steam release valve is set to the sealing position. Select the “Soup” function or manual/pressure cook on high pressure and set the timer for 7 minutes. After cooking, perform a quick release of the pressure. Serve hot, garnished with a sprinkle of Parmesan cheese or fresh cilantro, if desired!
The absolute fastest and most efficient method to cook dry pinto beans is by using an electric pressure cooker like an Instant Pot. With this appliance, there’s no need for pre-soaking, which saves hours of planning. You simply rinse the dry beans, combine them with approximately three times their volume in water, and pressure cook them for about 50-60 minutes. This method consistently yields perfectly tender beans in a fraction of the time compared to stovetop cooking.
Yes, absolutely! This recipe is incredibly versatile and can easily be made vegetarian. Simply substitute chicken broth with an equal amount of high-quality vegetable broth. Omit any optional bacon bits or ham hocks, and load it up with extra vegetables like bell peppers, zucchini, or spinach for a heartier, plant-based meal. The rich flavor of the pinto beans and aromatics will still shine through beautifully.
Pinto bean soup is fantastic with a variety of toppings to enhance its flavor and texture. Some popular choices include a sprinkle of shredded cheese (cheddar or Monterey Jack), a dollop of sour cream or Greek yogurt, fresh chopped cilantro or green onions, a squeeze of lime juice for brightness, a dash of your favorite hot sauce for extra heat, or even crispy tortilla strips for a satisfying crunch. Experiment to find your perfect combination!
Once you’ve savored this comforting Instant Pot pinto bean soup, be sure to explore our other Instant Pot soup recipes. Many of our electric pressure cooker creations can be ready in under 20 minutes (after initial pressure build-up and release), proving just how quick and easy healthy cooking can be.
For another fantastic dry bean recipe, try our Instant Pot split pea soup recipe. It takes approximately 25 minutes total to cook using dry beans and benefits immensely from the addition of a ham hock for unparalleled depth of flavor. Remember, cooking times for beans can vary slightly based on their age and your desired level of tenderness. We’ve found that the timings provided yield the best results for a perfectly cooked, tender bean soup.
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Instant Pot Pinto Bean Soup
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Print Recipe
Equipment
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1 pressure cooker
Ingredients
- 2 c pinto beans, dry, 16 oz.
- 1 onion, diced
- 2 stalks celery, or more, diced
- 2 carrots, or more, sliced
- 1 tbsp butter
- 32 oz chicken broth (or vegetable broth for vegetarian)
- 1/2 tsp chili powder
- 1/2 tsp garlic salt
- 4 oz canned diced green chiles
- 1 can petite diced tomatoes, 14.5 oz
- 6 c water (for initial bean cooking)
Instructions
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To soften dry beans, place 2 cups of dry pinto beans and 6 cups of water into your Instant Pot, Crock-Pot Express, or Ninja Foodi inner pot. Close the steam valve and select the “Bean/Chili” button, setting the time to 60 minutes on high pressure.
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After the cooking cycle, allow the pressure to naturally release for 5-10 minutes, then manually release any remaining pressure. Carefully drain the water from the pot and set the softened beans aside.
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Press the “Sauté” button on your Instant Pot (or “Brown” button on your CPE). Melt the butter in the pot. Add the diced onions, chili powder, and garlic salt, and cook until the onions begin to soften and become translucent, about 3-5 minutes. Turn the pot off.
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Add all other remaining ingredients into your pot: the softened pinto beans, chicken broth, carrots, celery, diced chiles, and diced tomatoes. Stir everything gently to combine.
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Place the lid back on your pressure cooker and ensure the steam valve is closed (sealing position). Select the “Soup” button or “Manual/Pressure Cook” on high setting for 7 minutes.
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Once the cooking cycle is complete, perform a quick release of the pressure. Open the lid, stir the soup, and serve immediately! For an extra touch of flavor, I enjoy it topped with some grated Parmesan cheese or fresh cilantro.
Nutrition
Calories: 172kcal,
Carbohydrates: 29g,
Protein: 8g,
Fat: 3g,
Saturated Fat: 1g,
Cholesterol: 6mg,
Sodium: 977mg,
Potassium: 822mg,
Fiber: 8g,
Sugar: 5g,
Vitamin A: 4610IU,
Vitamin C: 57mg,
Calcium: 100mg,
Iron: 3mg
Nutrition information is automatically calculated and should only be used as an approximation.
Additional Info
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