Pressure Cooked Pinto Beans

by Living Freely Gluten Free


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I make my own beans for several reasons. First off, it is so much cheaper to buy dry beans in bulk and then make them yourself. Second, I know what is in my food and canned food has preservatives and lining inside of the can.


Pressure Cooked Pinto Beans



I make these in bulk and then freeze in 2 cup portions. What is great is that you can take these out the morning of and use them in your recipes. I use mine for chili and soups all of the time. They also work well for refried beans. It is perfect.

I have even gone real southern with these beans and served them with fried potatoes and corn bread. We all need a carb fest here and there. I grew up eating that with my family in Arkansas. My Grandpa Goodman would cook the beans with a ham hock on the stove all day long. I can still smell it. I would run around in the grass, catch fireflies with my cousin and play in the river. Growing up in California- I didn’t get to experience those things. I look forward to our trips to the south, were I got to be a kid and run free.

We would eat these beans and light off fireworks in the summer. Roll around in the grass and get dirty. So, every time I make these beans- it brings back those beautiful memories. 

Why are Pressured Cooked Pinto Beans so easy and how to I make them?

  • It’s as simple as throwing all of your ingredients into your pressure cooker and cooking it on high pressure for 36 minutes. You can use this method for all dry beans, but cook times might need to be slightly adjusted. If your beans are not done, you can always do another 5 or so minutes. I love to pressure cook black beans and kidney beans when I make my Chili recipe.
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Pressure Cooked Pinto Beans

A simple and inexpensive way to cook your beans. 

Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 36 minutes
Total Time 41 minutes
Servings 8 Cups
Calories 279 kcal


  • 3 cups of Pinto Beans rinsed
  • 10 cups filtered water
  • 2 pieces of bacon
  • 1 tsp. salt
  • 1 tsp. garlic powder
  • 1.5 tsp. Cumin


  1. Add all of the ingredients in a pressure cooker and cook on high pressure for 36 minutes. Or in the crock pot and cook on low for 6-8 hours.

Nutrition Facts
Pressure Cooked Pinto Beans
Amount Per Serving
Calories 279 Calories from Fat 27
% Daily Value*
Fat 3g5%
Cholesterol 3mg1%
Sodium 301mg13%
Potassium 1042mg30%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 1g1%
Protein 16g32%
Vitamin A 10IU0%
Vitamin C 4.5mg5%
Calcium 100mg10%
Iron 4.3mg24%
* Percent Daily Values are based on a 2000 calorie diet.




Pressure Cooked Pinto Beans

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