Learn how to cook pinto beans on the stovetop, in an Instant Pot, or in a slow cooker with this guide! We’ll walk you through everything you need to know about pinto beans, from selection and preparation to storing them once they’re cooked.
Start by sorting through the beans to remove any small rocks or debris. Rinse them in a colander under cold water, then let them drain.
Instant Pot
Combine the rinsed beans, water at a 3:1 ratio, and any desired seasonings in a 6 or 8-quart Instant Pot (you want them to be covered by about 2 inches of water).
Set the mode to high pressure, make sure the release valve is closed, and pressure cook them for 30-40 minutes (depending on how soft you want them), then allow them to release naturally.
Stovetop
Place the rinsed beans in a large pot and cover them with water by about 2 inches. Add a generous pinch of salt and any other seasonings you’d like. Bring everything to a boil, then reduce the heat and simmer for 1 ½ - 2 ½ hours until tender but still firm.
Slow cooker
Add the rinsed beans to a 6 or 8-quart Crockpot or other slow cooker and cover them with water by about 1 - 1 ½ inches (2:1 ratio).
Set the slow cooker to high, and cook the pinto beans for 3-4 hours until they reach your desired tenderness.