Instant Pot Pinto Beans with Bacon (No-Soak, Cozy & Creamy)
When I want soul warming comfort without babysitting a pot, Instant Pot pinto beans with bacon is what I love to make. They cook up tender and creamy with a smoky, savory broth that tastes like you simmered all day—because the pressure cooker does the heavy lifting.
!Serve these beans in a bowl with cornbread, spoon them over rice, or save what’s left into a bowl of comfort food for lunch tomorrow. This pairs perfectly with my Garlic Butter Steak Bites and Slow Cooker Garlic Herb Pot Roast!
Why You’ll Love It
- No-soak friendly: Dry pinto beans go straight into the pot and still cook up creamy.
- Smoky, savory broth: Bacon, onions, garlic, and warm spices make the pot liquor sip-able.
- Set it and relax: The Instant Pot handles the hard part while you do literally anything else.
- Budget comfort food: Big batch, tiny price tag, tons of meal options.
- Meal-prep gold: Beans reheat like a dream and freeze beautifully.
- Flexible flavors: Keep it classic, add a little heat, or go Tex-Mex with toppings.
Ingredients Notes
- Dry pinto beans: Rinse and pick through; older beans can take longer, but the Instant Pot’s got you.
- Bacon: Renders smoky flavor right into the broth—save a few crisp bits for topping.
- Yellow onion: Sauté until lightly golden to build sweetness in the pot.
- Garlic: Add toward the end of sautéing so it stays fragrant, not bitter.
- Low-sodium chicken broth or water: Broth adds depth; water works too if you season well.
- Cholula: Adds a yummy warmth to the beans. You can also use your favorite brand of hot sauce.
Make it Your Own
- Smokier pot: Add a chopped chipotle in adobo or a touch more smoked paprika.
- Ham hock swap: Use ham hock or smoked turkey instead of bacon for that slow-cooked vibe.
- Vegetarian version: Skip the bacon; start with olive oil and add extra smoked paprika.
- Tex-Mex bowl: Serve with rice, pico, avocado, and a sprinkle of cotija.
- Refried beans tomorrow: Reheat with a splash of broth, mash in a skillet, and finish with a pat of butter.
- Herb twist: Stir in chopped cilantro and a little oregano right before serving.
Storage & Freezing Tips
- Fridge: Airtight up to 4 days.
- Freeze: Up to 3 months. Cool completely, then freeze in portioned containers.
- Reheat: Stovetop over low heat with a splash of broth or water to loosen.
More Instant Pot Recipes To Love
- Instant Pot Cheesy Chicken and Pasta
- Instant Pot Sausage & Peppers
- Instant Pot Tex Mex Chili
- Instant Pot Monkey Bread
- How To Clean Your Instant Pot
- Instant Pot Ghormeh Sabzi
I'll keep adding more recipes as I come up with them! Just know that I'll always be sure to try the recipe out first, and then share them with you!
New to Pressure Cooking?
Start with the Instant Pot Playbook—basics, FAQs, and 40+ Recipes to get you started
For this recipe, I used an 8 QT Instant Pot. So we will have different cooking times of coming to pressure and depressurizing. You will also have different cooking times if you live up in the mountains, as in comparison to me living closer to the coast line. But you can totally do this in your 6 quart with no problems!
Instant Pot Pinto Beans and Bacon
Ingredients
- 1 pound bag of dried pinto beans
- 2 pounds thick cut bacon cut into 2″ pieces
- 6 cups of water
- 1 teaspoon garlic powder
- 1/2 teaspoon thyme
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 2 tablespoons of Cholula hot sauce.
Instructions
- With your IP on sauté, cook your bacon until it's nice and crispy. Drain half the grease out of your IP when done.
- Add in your dried beans, water, and all other seasonings.
- Set to manual high pressure for 38 minutes.
- When done, let it NATURALLY release pressure. It should take about 22-26 minutes for this to happen (depending on elevation).
- Take the lid off and allow to set for about 10 minutes before serving over some amazing jasmine rice!
- Done and serve!
Notes
David's Tips
- Natural release is your friend: It keeps the skins intact and the centers creamy.
- Season smart: Bacon and broth add salt—always taste before salting again.
- Acid at the end: A tiny splash of vinegar or lime makes the flavors pop.
- Older beans = longer time: If they’re still firm, re-seal and give them a few extra minutes.
Recipe FAQs
Do I have to soak the beans?
Nope. The Instant Pot handles unsoaked beans well. If you prefer to soak, reduce the pressure time a bit.
Why are my beans still firm?
Beans vary by age. Seal the pot and cook a few minutes longer, then quick release.
Can I add tomatoes before pressure cooking?
Hold acidic ingredients until after cooking—acid can slow down bean softening.
How do I make the broth thicker?
Mash a scoop of beans and stir back in, or simmer on Sauté for a few minutes.
Did you pre-soak the beans before you cooked them?
No need to pre-soak the beans at all! It’s the amazing-ness of the Instant Pot!
Looks amazing and trying for
Dinner tomorrow
Can’t wait to try this. The last batch I beans was so awful I may have cried in my bedroom for a bit. We ended up eating a very late supper while I wished we would have just gone for take out. The times people were recommending were SO OFF. Yours sounds doable!
David, I made these with a ham hock the first time. They were amazing. Beautiful to look at and the flavor was so good. I made them with bacon today. Wow!!! My husband agrees this is the best recipe for pinto beans ever!
I have this in the instant pot right now and can’t wait to try. I left out the garlic and thyme and only did about 6 oz. of bacon instead of 24. At first I thought I read your recipe wrong and you had to mean 2 lbs. beans to 1 lb. bacon 😂. Anyway, I’ll review later. Thanks for recipe!!
So to use this recipe for the IP Lux Mini 3 Qt, I would cut the measurements in half and would still have the same cooking time????
Hi Carlene! You can definitely cut the recipe in half for your 3 qt! For cooking time, I’m not 100% sure. However, you would definitely need less time. I would start off at 25 minutes. If it’s still a little too al dente for you, then add on a couple of extra minutes. Please let me know your results for your 3 qt!
You inspired me to make my own beans! I fried the thick bacon in one inch pieces, removed about 1/3 of the grease, added 2 pounds of rinsed beans, added 12-13 cups of water, 1/2 tablespoon of salt, half a tablespoon of garlic powder, a teaspoon of flour, and I chopped up a jalapeño for a little kick. I cooked on high pressure for 1 hour and 5 minutes (total) because I took it out at 45 minutes and it wasn’t look enough. I did natural release for 50 minutes and they came out so good!!! I did add a little salt at the end for more flavor. Next time I’ll leave out the jalapeño, so my kids can eat them because they’re pretty great!! Thank you!
Sorry, my phone autocorrected to flour, but it was pepper not flour!!!
That’s so awesome! I’m so happy that it turned out fab or you!
I tried these tonight. I added the amount of water stated in the recipe, but found it was too much liquid. I’ll try 1 cup or 2 less next time. I also put them back on for 15 minutes because they weren’t soft enough for my liking. I doctored up the recipe with some BBQ sauce. I think it would have been too bland without it.
I love the sound of the BBQ sauce being added in it. However, I’m not sure why it turned out a little liquidy for you. Hmmm.
Fantastic recipe!!!! Our family go to for beans . I just added one cup
Of pickled jalapeños chopped
Because we love them , other than that this recipe is perfect
This recipe is the first one I made in my new instant pot. Actually- this recipe convinced me to purchase one! People have been raving to me about these pots for a couple years, but I do NOT buy new kitchen gadgets often. I HATE the space they take up and try to survive with what I have. 🙂 However, I saw this recipe yesterday and thought- that is too simple to be true!
I love both the pot AND the recipe. Worked great. I added a little bbq sauce as one commentor suggested to make the beans more appealing to those in my home who don’t love pinto beans as the rest of us do. There was excess liquid I had to drain, but perhaps that is typical for the pot. Thanks for your inspiration!
Made this recipe tonight and it was delish! My husband loved it! I think I’ll use a little less salt (maybe 1/2 tsp salt) since lots of savory flavor comes from the bacon. Definitely making this again!! Served with frybread to dip and diced fresh onions lightly sprinkled as garnish.
Is it 2 lbs beans and 1 lb bacon or the other way around, like the recipe states?
It’s like the recipe states. I love bacon lol. You can reduce and go down to 1 pound of bacon if you wish to!
These are now my famous beans for gatherings. They are fabulous! One thing, I reduced the liquid down by putting it on saute after done cooking. These are sooooo good the next day. I always make a double recipe as friends want to take leftovers home. Yummy!
I’m so glad you love this recipe!
David, will this recipe fit in my 6qt? Or will I have to adjust?
Hi Roz! This should fit just fine in your 6qt, as I have made it in mine 🙂
How much will this recipe feed? If I have to double the recipe will the timing still be the same?
You can definitely double it, not sure if it will fit in a standard 6qt machine, but definitely an 8qt one. I would add on an additional 5 minutes…at least. And let that be your starting point.