Comments on: Instant Pot Pinto Beans

By: Melissa Griffiths

Melissa Griffiths — Tue, 06 May 2025 14:43:07 +0000

In reply to Chyloe. I just checked on that and you are right, I think my 8 quart would take closer to an hour so I put that. I think about 10 minutes to come to pressure, 35 to cook and another 15 to naturally release sounds closer than the 2 hours I had written down. Thanks for asking Chyloe!

By: Chyloe

Chyloe — Mon, 05 May 2025 23:24:01 +0000

Why does the recipe say that it will take 2 hours but looks like even with low pressure slow release option the most it would take is 40-45 minutes.? Am I missing something?

By: Jenni

Jenni — Thu, 11 Jan 2024 14:16:19 +0000

I finally took the plunge and decided that I would cook dry beans in my Instant Pot instead of using canned chili beans. I was worried that I would not be able to pull off the flavor profile but now I wish I hadn’t waited so long to do this. I like it so much better, and it will save me so much money. My beans didn’t hold their shape as well as yours seem to have so I will try a few minutes less next time, but it was perfect for my chili. I am already thinking of what I might try next. Thanks for the great recipe and encouragement for all of us “messy mommas”. Bless this mess indeed lol

By: deb c

deb c — Sat, 11 Apr 2020 20:18:56 +0000

Next time I cook some beans I will try the low pressure method….I’ve always done various beans on high pressure. Blow outs happen! Once cooled, I spread a single layer onto a cookie sheet and freeze for 4-6 hours. Now frozen, I can bag them up and store them in the freezer…..by freezing a layer at a time, the beans stay loose in the bag so its easy to scoop out what I need for recipes down the road. No more canned beans in this house!