Pressure Cooker Mexican Pinto Beans

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 7 customer reviews
Pressure Cooker Mexican Pinto Beans
Pressure Cooker Mexican Pinto Beans
Recipe Image for Print


  • 1 teaspoon olive oil
  • 1 small yellow onion, chopped
  • 3 cloves garlic, minced
  • 6 cups vegetable broth
  • 1 pound dried pinto beans
  • 1 (4 ounce) can diced green chiles
  • salt to taste
  • optional toppings: crumbled Cotija cheese, chopped fresh cilantro, and lime wedges


For best results, we recommend using:


  1. Heat oil in the pot of a pressure cooker set to Sauté. Cook and stir onion and garlic in hot oil until softened, 3 to 4 minutes; add vegetable broth, beans, and green chilies. Season beans mixture with salt and stir.
  2. Seal lid on pressure cooker and cook on High Pressure for 45 minutes. Let pressure release naturally.
  3. Ladle beans into serving bowls; top with cotija, cilantro, and lime, as desired.
Mealthy tip:

Add fresh cilantro, a squeeze of lime and a sprinkle of cotija cheese for picture perfect presentation. Cotija is a firm cow's milk cheese named after the town of Cotija in Michoacán Mexico. The cheese crumbles into a sandy consistency, adding color and texture to dishes.


4.5out of 5 Stars

(7 Reviews)

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What others are saying

Image of Andy Baumann

Andy Baumann says:

Not sure what happened. I followed the recipe to a T and they turned out horrible. Beans were still very hard, unappetizing. I ended up dumping out the whole pot. This was my first Mealthy fail. So many other successes. Bummer.

Image of Amy Leuthard

Amy Leuthard says:

Instead of removing some of the liquid before cooking, I removed it afterward along with a small amount of beans and pulsed it in my blender. Added it back to the beans for that mixed texture. Oh and I agree with another review about adding black pepper.

Image of Erin Hudson

Erin Hudson says:

This dish was spot on. I swapped the yellow onion for red onion because I think they have a sweeter taste. I also added shredded smoked ham hocks to the beans to give it a little more heartiness.

Image of Larry Royalty

Larry Royalty says:

Delicious! Modified just slightly. It’s non-vegan but instead of salting, added 4 oz of chopped up salt pork (add when sautéing onions & garlic). Also sprinkled in a little smoked paprika & fresh cracked black pepper. Only used 5 cups of broth to gain a thicker consistency.

Image of Hector Jonass

Hector Jonass says:

YEEEEEEHAAAAAA! Perfect addition to Taco Tuesday. The beans had a nice texture to them you simply do not get from the canned version. Big hit with the whole family.

Image of Katie Hason

Katie Hason says:

These beans were really delicious! I added less broth for a thicker consistency, that's just my preference. But the flavor and toppings really make this a fantastic tasting dish. These paired perfectly with the enchiladas I made.

Image of Laura Griffin

Laura Griffin says:

These pinto beans turned out so good! They're kind of soupy, but in a good way. I've always usually just prepared them plain, but this version with onion, garlic, and green chilies is fantastic. The cotija and cilantro topping finish it off nicely. Also, can I just say I love being able to use dry beans and not soak them overnight!