Experience the ultimate convenience and flavor with our homemade Instant Pot Pinto Bean Soup recipe, crafted directly from dry beans. Much like our beloved easy pressure cooker bean soup, this versatile dish can be effortlessly transformed into a healthy, one-pot vegetarian meal by loading it with your favorite vegetables. Say goodbye to the hassle of pre-soaking and hello to a delicious, nourishing soup in record time!
If you’re searching for an easy, healthy, and incredibly flavorful soup to add to your weekly menu, look no further than this Instant Pot pinto bean soup. It’s quickly become one of our favorite Instant Pot recipes, ideal for any season and perfect for busy weeknights. The best part? There’s absolutely NO soaking of beans required, saving you valuable time and effort in the kitchen!
Crafting Perfect Pinto Bean Soup in Your Pressure Cooker
This recipe builds upon the simplicity and affordability of our Pressure Cooker Pinto Beans, which start with just a humble bag of dry legumes. However, this time, we’re elevating it into a substantial, satisfying meal by incorporating more broth and a medley of fresh vegetables, transforming it from a simple side dish into the star of your dinner table.
Whether you choose economical dry beans or opt for the quicker convenience of canned beans (as we did with our Instant Pot black bean soup, which significantly shortens cooking time), this recipe is adaptable. It works beautifully in any electric pressure cooker that offers a high-pressure setting, whether it’s an Instant Pot, Ninja Foodi, or Crock-Pot Express. The key is understanding the fundamentals of pressure cooking to unlock its full potential.
For those new to the world of pressure cooking, you’ve landed in the right place! We offer a wealth of easy, one-pot meal recipes. To get started on your culinary journey, here are a few essential tips:
- Make sure to bookmark our comprehensive Instant Pot recipes page. We regularly update it with exciting new dishes and helpful guides!
- For quick reference, print this Instant Pot cooking times cheat sheet. It’s an invaluable tool for understanding precisely how long various ingredients like meats, vegetables, and beans need to cook in your pressure cooker. This will greatly assist you in adapting recipes and creating your own.
- We highly recommend investing in a non-stick inner pot for your pressure cooker. This small upgrade significantly enhances your cooking experience by making cleanup easier and minimizing food sticking.
- While it’s always good to know how to deglaze your pressure cooker after sautéing, a non-stick liner minimizes food sticking, making cleanup a breeze and reducing the chances of a “burn” notice.
For your reference, the recipes developed here are typically made using a 6-quart Instant Pot, which is a versatile size perfect for most family meals. This size offers ample capacity without taking up too much counter space.
The beauty of cooking in an Instant Pot lies in its ability to transform simple, economical ingredients into extraordinary, satisfying meals. This particular pinto bean soup recipe, for instance, was initially a spontaneous creation born from a few bags of dry pinto beans I discovered at a discount store. With just a few pantry staples – celery, carrots, onions, garlic, and chicken stock – this flavorful soup quickly came to life. The first attempt was so incredibly delicious and received such rave reviews from my family that it became an instant household favorite! We loved it so much that I even recreated it in my Crock-Pot Express the very next week, proving its adaptability across different pressure cooker brands.
While I had enjoyed pinto bean soup in restaurants before, crafting it myself brought a whole new level of satisfaction and customization. Pressure cooking truly is a game-changer for soups, especially those featuring hearty legumes. Earlier this month, I made a similar pressure cooker bean soup using Northern Beans, which was equally amazing in its simplicity and flavor. This pinto bean version, however, stands out with its distinct earthy pinto bean flavor and the flexibility to load it up with even more vibrant vegetables, making it a hearty, fiber-rich, and incredibly nutritious option for any meal.
You can prepare a pot of perfectly cooked beans in your Instant Pot, Ninja Foodi, or Crock-Pot Express in approximately 50 minutes. This efficient method saves significant time compared to traditional stovetop cooking. Simply combine the dry beans with the appropriate amount of water, a pinch of salt, and for an extra layer of savory depth, consider adding a ham hock (or omit for a vegetarian option). Lock the lid, set the time, and let your pressure cooker work its magic, transforming tough dry beans into tender perfection. The most remarkable advantage? Absolutely no pre-soaking required, which significantly speeds up meal preparation and simplifies your cooking routine. This means you can decide to make bean soup just an hour before dinner!
Should You Soak Dry Beans Before Cooking in an Instant Pot?
This is a common question among pressure cooker users, and the answer is that while you certainly can soak dry beans overnight or use a quick-soak method before cooking them in an Instant Pot, it’s generally not necessary. Many people still adhere to traditional soaking practices, believing it improves digestibility and can slightly reduce cooking time. However, one of the greatest benefits and time-saving features of pressure cooking is its ability to tenderize dry beans quickly and efficiently without this preliminary step. The high-pressure environment penetrates the bean skins more effectively, softening them thoroughly. For a comprehensive guide to cooking various legumes, you can refer to our detailed Instant Pot cooking times for beans printable, which outlines timings for both soaked and unsoaked beans.
Understanding the Water-to-Bean Ratio in Your Instant Pot
When cooking dry beans in your Instant Pot, maintaining the correct water-to-bean ratio is absolutely crucial for success and to prevent common issues like the dreaded “Burn” notice. A general rule of thumb for most dry beans is a 3:1 water-to-bean ratio. This means for every cup of dry beans, you should add three cups of water. This ensures there’s enough liquid for the beans to fully absorb and swell, as well as sufficient liquid for the pressure cooker to reach and maintain pressure effectively. Insufficient liquid will not only halt the cooking process by triggering a “Burn” error but can also scorch the bottom of your pot, leading to difficult cleanup and wasted ingredients.
Once the cooking cycle is complete, allowing a natural pressure release (NPR) for at least 5-10 minutes is highly recommended. This gradual release of pressure helps prevent the beans from bursting their skins and ensures they remain whole, beautifully tender, and creamy, rather than mushy or fragmented. After the natural release, you can carefully perform a quick release of any remaining pressure before opening the lid.
Using the same dry pinto beans, you can also create our delicious No-Soak Instant Pot Baked Beans from scratch in just about 40 minutes – another testament to the incredible versatility and efficiency of pressure cooking! This particular recipe for pinto bean soup is designed to be easily customizable, allowing you to tailor it to your family’s preferences. Feel free to enhance the nutritional value and flavor by significantly increasing the amount of vegetables you include. Adding extra carrots, celery, bell peppers, or even a handful of spinach at the end can elevate the dish. The more fresh vegetables, the merrier, indeed!
Essential Ingredients for Your Instant Pot Pinto Bean Soup
- Electric Pressure Cooker: Your choice of Instant Pot, Ninja Foodi, or Crock-Pot Express will work perfectly for this recipe. A 6-quart model is typically ideal.
- Pinto Beans:
- Start with dry pinto beans in a bag for the most economical, freshest, and flavorful outcome. One 16 oz bag typically contains about 2 cups.
- Alternatively, you can use a mix of dry beans if you’re feeling adventurous, similar to how we create our hearty Pressure Cooker Chili with Dry Beans.
- Remember, you’ll need additional water (approximately 6 cups for 2 cups of dry beans) specifically for the initial cooking of the dry beans to ensure they become perfectly tender.
- Broth: Use quality chicken broth for a richer, more savory flavor profile. For a completely vegetarian soup, simply substitute with an equal amount of vegetable broth.
- Carrots: Two medium carrots, freshly sliced or diced, add natural sweetness and a vibrant color to the soup. Feel free to add more if you love them!
- Celery: Two stalks of diced celery provide a classic aromatic base that complements the beans and other vegetables beautifully.
- Canned Diced Green Chiles: A 4 oz can of diced chiles adds a mild, tangy kick and a subtle smoky flavor without being overly spicy. Adjust to your preference.
- Diced Tomatoes: One 14.5 oz can of diced tomatoes. We recommend petite diced tomatoes for their smaller, more even pieces that blend seamlessly into the soup’s texture.
- Butter: One tablespoon of butter for sautéing the aromatics, which helps build a rich flavor foundation.
- Seasonings: Half a teaspoon of chili powder and half a teaspoon of garlic salt. These seasonings are a great starting point, but feel free to adjust to your taste or add other spices like cumin or smoked paprika.
- Optional Flavor Enhancements: For a heartier, smoky flavor, consider adding bacon bits or sautéing some diced bacon before adding it to the soup. A ham hock can also be added during the initial bean cooking stage for an extra layer of savory notes, perfect for a non-vegetarian version.
If you’re using a Crock-Pot Express for this pinto bean soup, the primary difference in operation is using the “Brown” button instead of “Sauté” for the initial step. All other settings and functions will be similar, ensuring a seamless and equally delicious cooking experience.
Time needed: Approximately 1 hour 22 minutes (includes natural release and prep)
Effortlessly prepare a delicious Instant Pot Pinto Bean Soup from scratch, with minimal hands-on time.
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Cook Dry Beans
Add 6 cups of water and 2 cups of rinsed dry pinto beans to your Instant Pot, Crock-Pot Express, or Ninja Foodi inner pot. Ensure the steam release valve is sealed. Select the “Bean/Chili” function (or Manual/Pressure Cook on High) and set the cooking time for 60 minutes. Once cooking is complete, allow the pressure to naturally release for 5-10 minutes before carefully quick-releasing any remaining pressure. Drain the water from the cooked beans and set them aside. They should be tender but still hold their shape.
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Using Canned Beans (Quicker Option)
If you prefer using canned pinto beans for a significantly shorter cook time (reducing the overall preparation to about 15-20 minutes), simply skip the initial 60-minute bean cooking step described above. Instead, drain and thoroughly rinse two 15-oz cans of pinto beans and proceed directly to step 3. This is perfect for when you’re truly short on time.
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Sauté Aromatics
Press the “Sauté” button on your Instant Pot (or “Brown” on Crock-Pot Express). Melt 1 tablespoon of butter in the pot. Add your diced onions, chili powder, and garlic salt. Cook, stirring occasionally, until the onions start to soften and become translucent, typically 3-5 minutes. This step builds the foundational flavor of your soup. Once done, press “Cancel” to turn off the sauté function.
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Combine and Cook Soup
Add the cooked (or rinsed canned) pinto beans, chicken broth (or vegetable broth), sliced carrots, diced celery, canned diced green chiles, and petite diced tomatoes to the pot. Stir gently to combine all ingredients thoroughly. Secure the lid on your pressure cooker and ensure the steam release valve is in the sealed position. Select the “Soup” function (or Manual/Pressure Cook on High) and set the cooking time for 7 minutes. After cooking, perform a quick release of the pressure. Open the lid, stir the soup, and serve hot! It’s especially delicious with a sprinkle of fresh Parmesan cheese or chopped fresh cilantro on top.
The absolute fastest and most efficient way to cook dry pinto beans, ensuring they become perfectly tender without prior planning, is by using an electric pressure cooker such as an Instant Pot. With this method, there is no need to pre-soak the beans for hours or overnight. You simply rinse the dry beans, add them to the pressure cooker with approximately three times their volume in water, and in less than an hour, they will be perfectly cooked and ready for use in any recipe. This significantly cuts down preparation time compared to conventional stovetop or slow cooker methods.
Once you’ve enjoyed this delightful and easy Instant Pot pinto bean soup, we invite you to explore our other fantastic Instant Pot soup recipes. Many of these electric pressure cooker creations can be on your table in under 20 minutes, offering quick, healthy, and flavorful meal solutions for any busy schedule.
For example, our Instant Pot split pea soup recipe is another family favorite, taking only about 25 minutes total when using dry beans. For an even richer, more complex flavor, consider adding a ham hock to your split pea soup during cooking. Remember, cooking times for beans can vary slightly depending on their age and how tender you prefer them, but we’ve found these timings to consistently yield excellent results for a comforting and delicious soup.
Instant Pot Pinto Bean Soup
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Equipment
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1 pressure cooker (6-quart recommended)
Ingredients
- 2 c pinto beans, dry, 16 oz.
- 1 onion, diced
- 2 stalks celery, diced (or more, to taste)
- 2 carrots, sliced (or more, to taste)
- 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 green chiles, diced
- 1 can diced tomatoes, 14.5 oz, petite diced preferred
- 6 c water (for initial bean cooking)
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Instructions
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Prepare Dry Beans: Add 6 cups of water and 2 cups of rinsed dry pinto beans to your Instant Pot or equivalent pressure cooker. Ensure the steam release valve is sealed. Select the “Bean/Chili” function (or Manual/Pressure Cook on High) and set the cooking time for 60 minutes. This initial step ensures the beans are perfectly tender before they absorb the rich soup flavors.
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Release Pressure and Drain: Allow the pressure to naturally release for 5-10 minutes, then carefully perform a quick release of any remaining pressure. Once safe to open, drain the water from the cooked beans and set them aside. The beans should be tender but still hold their shape, ready for the soup.
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Sauté Aromatics: Press the “Sauté” button on your Instant Pot (or “Brown” on Crock-Pot Express). Melt 1 tablespoon of butter in the inner pot. Add the diced onions, chili powder, and garlic salt. Cook, stirring occasionally, until the onions soften and become translucent, typically 3-5 minutes. This step is crucial for building the foundational flavor of your soup. Once done, press “Cancel” to turn off the sauté function.
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Combine Remaining Ingredients: Add the cooked pinto beans, chicken broth (or vegetable broth), sliced carrots, diced celery, canned diced green chiles, and petite diced tomatoes into the pot. Stir all ingredients gently to mix well, ensuring everything is evenly distributed for optimal flavor.
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Pressure Cook Soup: Secure the lid on your pressure cooker and ensure the steam release valve is sealed. Select the “Soup” function (or Manual/Pressure Cook on High) and set the cooking time for 7 minutes. This short second pressure cooking cycle allows all the flavors to meld beautifully.
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Serve & Enjoy: Once the soup cycle is complete, perform a quick release of the pressure. Open the lid, give the soup a final stir, and serve hot! It’s especially delicious with a sprinkle of fresh Parmesan cheese on top, a dollop of sour cream, or some chopped fresh cilantro for an extra burst of flavor and color.
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. Actual values may vary based on ingredients and preparation methods.
Additional Info
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