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Saucy Pinto Beans cooked in an Instant Pot
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4 from 4 votes

Saucy Pinto Beans

If you’re looking for a perfect accompaniment for your Mexican dinner night, these Saucy Pinto Beans are the perfect pick.  This bean dish is filled with bold flavors and will leave you satisfied.  It is wonderful served with Basic Brown Rice (see recipe in Beans, Rice, and Whole Grains chapter in The "I Love My Instant Pot®" Anti-Inflammatory Diet Recipe Book ) and a side vegetable for a complete meal.

Prep Time10 mins
Cook Time31 mins
Total Time41 mins
Course: Side Dishes
Cuisine: American
Keyword: anti-inflammatory, Instant Pot, pinto beans
Servings: 8 servings
Calories: 150kcal


  • 2 cups 1 pound dry pinto beans
  • 2 Tablespoons avocado oil
  • 1 large yellow onion peeled and diced
  • 1 medium jalapeno seeded and diced
  • 2 teaspoons minced garlic
  • 3 ½ cups chicken stock
  • 1 8-ounce can tomato sauce
  • 2 Tablespoons chili powder
  • 1 Tablespoon yellow mustard
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon black pepper
  • 2 bay leaves
  • ½ teaspoon salt


  • Place the beans in a bowl and cover with 3” water.  Soak the beans 4-8 hours.  Drain the beans.
  • Press the Sauté button of the Instant Potâ and add the oil.  After the oil heats 1 minute add the onion, jalapeno, and garlic.  Sauté until softened, about 5 minutes.
  • Add soaked beans, stock, tomato sauce, chili powder, mustard, oregano, cumin, pepper, bay leaves, and salt to the inner pot.  Stir well to combine and scrape any brown bits from the bottom of the pot. Secure the lid.
  • Press the Manual or Pressure Cook button and adjust the time
    to 25 minutes.
  • When the timer beeps, let pressure release naturally until float valve drops and then unlock lid.
  • Remove and discard the bay leaves and then transfer the beans to a bowl for serving.



Excerpted from The “I Love My Instant Pot” Anti-Inflammatory Diet Recipe Book by Maryea Flaherty. Copyright © 2019 by Simon & Schuster, Inc. Used by permission of the publisher. All rights reserved.


Serving: 1 | Calories: 150kcal | Carbohydrates: 19g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 435mg | Fiber: 5g | Sugar: 3g