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bowl of pinto beans

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Instant Pot Pinto Beans

Recipe by Eric Jones

These Instant Pot Pinto Beans made with turkey sausage are tender, full of flavor, and are perfect served as-is or over a bowl of fluffy rice.


  • Total Time1 hour 20 minutes
  • Yield4 - 6 1x

Ingredients

Units Scale
  • 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

  1. Turn your Instant Pot to the “Saute” setting.
  2. Once heated, add the olive oil, chopped onions, and minced garlic to the Instant Pot. Cook for 3 to 4 minutes. Add the turkey sausage and sear for 3 to 4 minutes.
  3. Change your Instant Pot setting to “Pressure Cook” and set the cook time to 45 minutes.
  4. 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.
  5. Add the chicken stock and coconut milk. Close and lock the lid on the Instant Pot.
  6. Once the beans are cooked, allow the Instant Pot to natural release for 15 minutes. Quick release and unlock the lid.
  7. Add cornstarch and water into a small bowl and mix until blended. Add to the beans and stir until combined.
  8. 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
  • Cuisine: American

Nutrition

  • Calories: 635
  • Sugar: 22.9g
  • Sodium: 5319mg
  • Fat: 20.5g
  • Carbohydrates: 116g
  • Fiber: 40.2g
  • Protein: 24g
  • Cholesterol: 11mg