Instant Pot Pinto Beans
Tender Instant Pot pinto beans with a smoky barbecue kick, ready in under 2 hours.
My grandfather used to make bean-hole beans by burying a pot in the ground to slow cook all day for a classic New England Saturday supper. Today, the Instant Pot makes it possible to get the same comfort food flavors without waiting hours.
With dried pinto beans, smoky bacon, BBQ sauce, and a touch of molasses, these beans come together in less than 2 hours from start to finish. No soaking is required, and the results are tender, saucy beans with a rich barbecue-style flavor—perfect alongside classic cornbread or biscuits.
Why You’ll Love It
No soaking required. The Instant Pot cooks dry beans quickly and evenly without overnight prep.
Big flavor. Bacon, barbecue sauce, molasses, and spices create a smoky-sweet sauce that clings to every bean.
Weeknight-friendly. You can make a pot of beans from scratch in under 2 hours, hands-off for most of the time.
Versatile dish. Serve as a main with cornbread or as a hearty side for barbecue, burgers, or grilled meats.
Ingredient Notes
- Pinto beans: The star of this dish; hearty and perfect for absorbing bold flavors.
- Bacon: Adds smoky depth and richness—swap with ham or sausage if you prefer.
- Onions and peppers: Classic aromatics that build a flavorful base.
- Molasses and brown sugar: Give sweetness and balance against the smoky barbecue sauce.
- Barbecue sauce: Use your favorite brand for the flavor profile you like best.
- Tomato paste: Stirred in at the end for body and a concentrated tomato kick.
- Ground mustard & crushed red pepper: Add subtle spice and tang without overpowering the beans.
How to Make Instant Pot Pinto Beans
- Prep and rinse the beans, then cook them in the Instant Pot until tender.
- Drain, reserving some of the cooking liquid, and set the beans aside.
- Sauté the bacon until browned, then add onions, peppers, and garlic.
- Stir in seasonings, molasses, sugar, and the reserved liquid.
- Return beans to the pot with barbecue sauce, cook briefly under pressure, and finish with tomato paste.
- Garnish with green onions and serve hot with cornbread or biscuits.
Make-Ahead Tip
You can cook the beans a day in advance, then refrigerate in a covered container.
Recipe Variations
- Add meat. Stir in sliced smoked sausage, pulled pork, or ham for a heartier dish.
- Give it Southwest flavor. Add jalapeño, chili powder, cumin, and oregano for a Tex-Mex spin.
- Make it smoky. A dash of liquid smoke or smoked paprika deepens the barbecue flavor.
- Tangy twist. Add apple cider vinegar with a bit more brown sugar for a sweet-tangy kick.
- Boost the veggies. Carrots and celery can be sautéed with the peppers and onions.
Serving Suggestions
- Serve with classic cornbread, steamed brown bread, or warm biscuits.
- Pair with grilled meats like ribs, burgers, or pulled pork for a cookout-style meal.
- Add a fresh side like coleslaw or sliced tomatoes to balance the richness.
How to Store and Reheat
Refrigerate: Store cooled beans in an airtight container for up to 4 days.
Freeze: Transfer to freezer-safe containers or bags, leaving space for expansion. Freeze up to 3 months.
To Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or broth as needed. Thaw frozen beans overnight in the fridge, or reheat from frozen over low heat.
Related Recipes
You can also use your Instant Pot to make quick and easy refried beans, or try this fabulous Instant Pot cassoulet made with great northern beans.
PrintInstant Pot Pinto Beans
Fix baked beans in record time with your Instant Pot. These saucy, smoky pinto beans are hearty and flavorful!
- Prep Time: 15 minutes
- Pressure Time: 45 minutes
- Cook Time: 37 minutes
- Total Time: 1 hour 37 minutes
- Yield: 6 servings 1x
- Category: Beans, Barbecue
- Method: Instant Pot
- Cuisine: American
Ingredients
- 1 pound dry pinto beans
- 8 cups water
- 1 1/2 teaspoons kosher salt, or to taste
- 8 strips thick-cut bacon, diced
- 1 large onion, chopped
- 1 red bell pepper, seeded, chopped
- 1 green bell pepper, seeded, chopped
- 2 teaspoons minced garlic
- 1/4 cup light brown sugar, packed
- 3 tablespoons molasses
- 1 teaspoon ground mustard powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 1 1/2 cups barbecue sauce
- 3 tablespoons tomato paste
- 2 green onions, thinly sliced, for garnish
Instructions
- Gather ingredients. Measure and have the ingredients ready.
- Prep the beans. Rinse the pinto beans and pick them over, discarding any malformed or damaged beans. Small stones or pebbles are sometimes found in dry beans, so be on the lookout.
- Add the beans to the pot. Add the beans to the Instant Pot with 8 cups of water and 1 1/2 teaspoons of kosher salt.
- Pressure cook. Place the lid on the pot and ensure the valve is in the sealing position. Set it to pressure cook for 25 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then turn the valve to the venting position to release the remaining pressure.
- Drain the beans. Transfer the beans to a colander placed over a bowl and drain the liquids. Reserve 1 cup of the liquids and discard the remaining liquid.
- Cook the bacon. Wipe out the Instant Pot and set it to sauté. Add the diced bacon and cook until browned, about 4 to 5 minutes.
- Sauté the aromatics. Add the chopped onions and bell peppers to the pot and sauté for 2 minutes. Add the garlic and sauté for 1 minute longer.
- Add seasonings. Add the brown sugar, molasses, mustard powder, black and crushed red pepper, and the reserved liquid. Stir to blend and scrape up browned bits from the bottom of the pot. Cancel the sauté function.
- Return the beans to the pot. Add the beans to the pot and pour the barbecue sauce over them; do not stir. Place the lid on the pot and pressure cook for 5 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then turn the valve to the venting position and release the remaining pressure quickly. Add the tomato paste to the beans and stir; taste for seasonings and add salt and pepper as needed.
- Serve and enjoy. Serve the beans with a garnish of green onions and a side of cornbread, steamed brown bread, or biscuits.
Nutrition
- Serving Size:
- Calories: 568
- Sugar: 49 g
- Sodium: 1155.1 mg
- Fat: 6.8 g
- Carbohydrates: 104.2 g
- Fiber: 14.7 g
- Protein: 23.3 g
