Mexican Pinto Beans


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You asked for it – more Instant Pot recipes!! So today let’s make a kitchen staple in the WGC household… Mexican Pinto Beans

Mexican Pinto Beans from (@whatsgabycookin)

Mexican Pinto Beans are hands down the BEST way to use your pressure cooker! You can make a pot of beans and eat them solo, add them to enchiladas, put them in taco bowls, turn it into bean dip…. you get the idea! They are quite possibly the most versatile recipe to come out of the pressure cooker and this recipe is EVERYTHING! Slightly adapted from this months cookbook club – you’re going to be adding these to your weekly prep rotation!

If you’re going with a simple serving style, just top it with pico, some cubed avocado and from queso and it’s a full meal! Add chicken, steak, carnitas or taco meat on top if you want some extra protein too!

Mexican Pinto Beans

5 from 2 votes


  • 1 pound dried pinto beans
  • 1 teaspoon olive oil
  • 1 yellow onion chopped
  • 3 garlic cloves minced
  • 2 chipotle peppers in adobo
  • 1/4 cup chopped fresh cilantro
  • 1 4.24-ounce can chopped green chiles
  • 1 fresh jalapeño pepper
  • 2 tablespoons vegetable bouillon
  • 2 bay leaves
  • 1 teaspoon kosher salt


  • 2 medium tomatoes seeded and chopped
  • 1/4 medium red onion chopped
  • 2 scallions chopped
  • 1/4 cup chopped fresh cilantro
  • 6 ounces queso Oaxaca or mozzarella cheese crumbled or cut into 1/4-inch cubes
  • 1 avocado sliced
  • Lime wedges


  • Press the sauté button on an electric pressure cooker. When hot, add the oil and chopped onion and cook, stirring, until softened, 3 to 4 minutes. Add the garlic and cilantro and cook, stirring, until fragrant, about 1 minute. Transfer to a bowl.
  • In the pressure cooker, combine the beans, chipotle peppers, green chiles, jalapeño, bouillon, bay leaves, and 6 cups water. Seal and cook on high pressure for 50 minutes, until the beans are tender. Natural release, then open when the pressure subsides. Discard the bay leaves and jalapeño.
  • Press the sauté button on the pressure cooker. Stir in the reserved sautéed onion mixture and the salt. Cook the beans, stirring occasionally, until thickened, about 30 minutes.
  • Meanwhile, for the toppings: In a small bowl, combine the tomatoes, red onion, scallions, and cilantro.
  • Ladle the beans into serving bowls and top with the tomato mixture, cheese (let the cheese get uber melty), and avocado. Serve with lime wedges and tortillas, if desired.

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Recipe Rating


  1. Monika

    I could eat beans everyday! All these fresh toppings just make it that much better!

    • Connie Whitehead

      It’s a cold, rainy day and these Mexican pinto beans were awesome.

    • Gaby

      haven’t tested it on the stove top yet so I can’t say with any certainty the exact timing!

  2. Jenny Khoury

    Can these be made in a slow cooker? If so please provide modified directions. Thank you!

    • Gaby

      haven’t tested it in the slow cooker so I can’t say with any certainty the exact timing!

  3. joanne piepmeyer

    I would like to know how to make this recipe in a crock pot…many thanks

    • Gaby

      haven’t tested it in the slow cooker so I can’t say with any certainty the exact timing!

  4. Laura

    This looks amazing! I just have aversion to chipotle peppers in adobo. I am sure I eat it out at restaurants, but I cannot stand it when I use them at home. What do you suggest I substitute for it? Btw, I made your baked lemon cod last week and LOVED it! I will definitely be making it again. Thanks!!

  5. Lindsay Cotter

    Oh it’s like you knew I needed these tips today! I love a good homemade bean recipe. Now i can make it in the IP. Time saved!

  6. Erika

    Looks delicious. Do you put the whole jalapeno in the recipe or chop it? Thanks!

    • Gaby

      either or – I usually do whole and then remove it before serving

  7. Lauren W

    these are the best beans I’ve ever had in my entire life. THANKS GABY!

  8. Dawn

    Hi Gaby! Looking forward to making this recipe. Do you put the adobo peppers in whole or chop them? Thank you!

    • Gaby

      either way – if you do them whole they will kinda fall apart while cooking

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  10. Melinda

    Emergency question! (Not really, but help??) I have Better Than Bouillon. Should I use the two teaspoons they say equal a bouillon cube, or the full two tablespoons you indicate. I don’t want to ruin my beautiful Rancho Gordos! 🙂

    • Gaby

      use 2 teaspoons to be safe and you can always adjust salt later if you need more

  11. Laura T

    Do you replace the lid for the 30 minute saute step? I think my pot seals the lid again.

  12. Elizabeth

    I am out of pinto but want some beans for burritos… can I use kidney beans or is the timing different for those guys!?

    • Gaby

      they might need a bit longer to cook but would substitute great with the seasonings!

  13. Jen

    5 stars
    This recipe is so good. My teenage son loved them and said they reminded him of the pinto beans at Chipotle (very high praise from him).. I’d say they are better. Going into rotation.

  14. Amy J.

    How many servings are in this recipe? Sorry if I overlooked that info! Love your recipes, they are full of flavor and no fail.