Instant Pot Pinto Beans
These Instant Pot (paid link) Pinto Beans (made with turkey sausage) are tender, full of flavor, and are perfectly served as-is or over a bowl of fluffy rice. After soaking the beans for added tenderness, they are ready in about an hour.
I grew up watching my grandmother soak her beans and cook them over the stovetop. Now, using an Instant Pot (paid link) is my favorite way to cook beans. It’s much faster than slow cooking them on the stove (even though I still prefer to presoak my beans), but the end result is the same — seasoned, tender beans with a creamy texture. Canned beans have nothing on these pinto beans!
The saltiness from the turkey sausage adds a ton of flavor but the combination of seasonings including chili powder, garlic, sage, cumin, paprika, coriander, oregano, red cayenne pepper, and a little sugar (for balance), really sets it off. Beans are the best comfort food and are ideal when you want to enjoy a hearty meal, and they make for great leftovers.
Ingredients you’ll need to make Instant Pot Pinto Beans:
Be sure to check out the full recipe and ingredient list below
- This recipe begins with a one pound bag of fresh, dry pinto beans.
- Turkey sausage adds flavor and saltiness. Feel free to omit the sausage altogether or you can swap the turkey sausage for beef or chicken sausage.
- The chicken stock and coconut milk are a great combo for the broth. The coconut milk transforms the broth and gives it a deeper flavor and a creamier texture.
- You’ll also need a white onion, olive oil, and minced garlic to cook alongside the sausage before the beans are added.
- For the aromatics and heat, you’ll need sea salt, black pepper, chili powder, garlic powder, sage, ground cumin, smoked paprika, coriander, oregano, and red cayenne pepper.
- Lastly, the sugar will counteract the spiciness slightly and the cornstarch + water will thicken the broth.
How to make Instant Pot Pinto Beans:
Soak your beans. Begin by soaking your beans in a large bowl of cold water for 4 to 6 hours. Drain and set to the side.
Chop the onion and turkey sausage. Once you drain the beans, chop the white onion into small pieces and turkey sausage into small cubes. Set to the side.
Add onion and sausage to the Instant Pot (paid link). Turn your Instant Pot (paid link) to the “Saute” setting. Add the olive oil, onions, and minced garlic. Cooking for 3 to 4 minutes then add the turkey sausage, allowing it to sear for another 3 to 4 minutes.
Add the beans and seasonings. Change your Instant Pot (paid link) setting to “Pressure Cook” and set the cook time to 45 minutes. Add your drained beans and season with sea salt, black pepper, chili powder, garlic powder, sage, ground cumin, smoked paprika, coriander, oregano, red cayenne pepper, and sugar. Stir until combined.
Add the liquids. Pour in the chicken stock and coconut milk into the Instant Pot (paid link). Stir all ingredients. Close and lock the lid.
Pressure cook the beans. The beans will cook for 45 minutes. Once complete, allow the Instant Pot (paid link) to release naturally additional 15 minutes. Quick release any remaining pressure and unlock the lid.
Add cornstarch slurry. Add the cornstarch and water into a small bowl mixing until blended add to the Instant Pot (paid link). This is optional as it will slightly thicken the broth.
Why soak the pinto beans beforehand?
I find this approach results in a more tender bean and the beans cook quicker and more evenly. Soaking beans also makes them easier to digest by breaking down some of their complex sugars.
How do I store leftovers?
Cooked pinto beans can be kept in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months. I would store them along with the broth to enhance the flavor.
These pinto beans are so good, you can serve them on their own, but they are great in other recipes as well like chili, dips, and Tex-mex recipes (think refried beans, tacos, burritos, nachos). If you are looking for a great bean recipe that represents comfort food at its best, then these Instant Pot (paid link) Pinto Beans will do the job!
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Instant Pot Pinto Beans
- Total Time: 1 hour 20 minutes
- Yield: 4 – 6 1x
Description
These Instant Pot (paid link) Pinto Beans made with turkey sausage are tender, full of flavor, and are perfect served as-is or over a bowl of fluffy rice.
Ingredients
- 1 lb pinto beans, pre-soaked and drained
- 1/4 cup olive oil
- 1 cup white onion, chopped
- 3 tbsp minced garlic
- 1 lb turkey sausage, sliced
- 1 tsp sea salt
- 1 tsp black pepper
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp sage
- 1 tsp ground cumin
- 2 tsp smoked paprika
- 2 tsp coriander
- 2 tsp oregano
- 1/4 tsp red cayenne pepper
- 1 tbsp sugar
- 4 cup chicken stock
- 1 cup coconut milk
- 1 tbsp cornstarch + water
Instructions
- Turn your Instant Pot (paid link) to the “Saute” setting.
- Once heated, add the olive oil, chopped onions, and minced garlic to the Instant Pot (paid link). Cook for 3 to 4 minutes. Add the turkey sausage and sear for 3 to 4 minutes.
- Change your Instant Pot (paid link) setting to “Pressure Cook” and set the cook time to 45 minutes.
- Add the drained pinto beans, sea salt, black pepper, chili powder, garlic powder, sage, ground cumin, smoked paprika, coriander, oregano, red cayenne pepper, and sugar. Stir.
- Add the chicken stock and coconut milk. Close and lock the lid on the Instant Pot (paid link).
- Once the beans are cooked, allow the Instant Pot (paid link) to natural release for 15 minutes. Quick release and unlock the lid.
- Add cornstarch and water into a small bowl and mix until blended. Add to the beans and stir until combined.
- Serve immediately with rice (optional).
Notes
Pre-soak the pinto beans in a large bowl of cold water for 4 to 6 hours then drain.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Comfort Food
- Method: Instant Pot (paid link)
- Cuisine: American
Nutrition
- Calories: 635
- Sugar: 22.9g
- Sodium: 5319mg
- Fat: 20.5g
- Carbohydrates: 116g
- Fiber: 40.2g
- Protein: 24g
- Cholesterol: 11mg