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Instant Pot Copycat Rubios Pinto Beans

This Instant Pot Copycat Rubios Pinto Beans recipe is a game-changer! Enjoy creamy, flavorful beans that are quick, easy, and perfect for any meal.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 cups dried pinto beans
  • 2 tablespoons olive oil first helps prevent foaming, second adds creaminess
  • Water enough to cover beans by 2 inches plus more for simmering if needed
  • 2 tablespoons minced garlic
  • 1 teaspoon salt start with 1/2 teaspoon and adjust to taste
  • 1/2 teaspoon coarse table grind black pepper start with 1/2 teaspoon and adjust to taste

Instructions

  • Start by rinsing the dried pinto beans under cold running water in a colander.
  • Turn your Instant Pot to the sauté mode and add 2 tablespoons of olive oil. Once the oil is hot, add the minced garlic and sauté for about 1-2 minutes until fragrant.
  • Add the rinsed pinto beans to the pot, followed by enough water to cover them by 2 inches. Season with salt and pepper.
  • Seal the Instant Pot lid and set the valve to sealing position. Cook on high pressure for 30 minutes.
  • Allow for a natural pressure release for about 15 minutes before switching the valve to venting to release any remaining pressure.
  • Open the lid, stir the beans, and adjust seasoning to taste. Add more olive oil if a creamier texture is desired.
  • Your Instant Pot Copycat Rubios Pinto Beans are ready to serve! Enjoy them as a side dish or as part of tacos or burritos.

Equipment

  • Instant Pot
  • Measuring Cups
  • Measuring Spoons
  • Wooden Spoon
  • Colander

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • You can freeze pinto beans for up to 3 months; just thaw overnight before reheating.
  • Add diced jalapeños for a spicy kick or smoked paprika for extra flavor.