Pressure Cooker Mexican Pinto Beans

Image of Marrekus and Krysten Wilkes
Rated 4.5 based on 14 customer reviews
Pressure Cooker Mexican Pinto Beans
Pressure Cooker Mexican Pinto Beans


For best results, we recommend using:


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.

Nutrition Facts

Per Serving: 105 calories; 1g fat; 18.7g carbohydrates; 6g protein; 0mg cholesterol; 647mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 105 Calories from Fat10
% Daily Value*
Total Fat 1g 2%
Saturated Fat0g 1%
Trans Fat0.0g
Polyunsaturated Fat0.2g
Monounsaturated Fat0.5g
Cholesterol 0mg 0%
Sodium 647mg 27%
Total Carbohydrate 18.7g 6%
Dietary Fiber5g 22%
Protein 6g
Vitamin A12% Vitamin C49%
Calcium3% Iron8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


4.5out of 5 Stars

(14 Reviews)

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What others are saying

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!

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 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 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 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 L

Amy L 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 Ronald Burke

Ronald Burke says:

This is a good starter recipe. I added only half an onion and one pound of sauteed pork chorizo. After cooling a bit, I used my boat motor to whip into bean dip! Superb. Break out the tortilla chips.

Image of Brenda Shoemake

Brenda Shoemake says:

I cook the beans a couple of minutes longer to get them consistently soft. I usually cook them as directed, stir the beans to redistribute, and then cook a couple of minutes longer under pressure. This method avoids some beans being well-cooked while others are slightly crunchy.

Image of Michael Cardaci

Michael Cardaci says:

Nice and simple recipe; however, please edit to add cheese and cilantro to list of ingredients, because I went to the store got everything I needed and completed the recipe! Didn’t read the notes till afterwards sure would have helped on the front end.

Image of Kyle Montes De Oca

Kyle Montes De Oca says:

This was the first recipe I attempted in the Mealthy and I’m happy to say the beans came out perfectly. These are by far the best beans I’ve had. They are tender and creamy. I consider this recipe a must make and plan to make time and time again.

Image of Tamara Smith

Tamara Smith says:

Just an FYI, you should not salt your beans before cooking them. It can cause them to be hard and not cook through properly. I HAVE salted before and not had a problem and then ONE time my beans were hard and no amount of cooking fixed them. I wonder if the age of the beans matter. I don't know. I just wanted to mention this just in case! Good luck to you!

Image of Kristyn Bishop

Kristyn Bishop says:

I sautéed salt pork along with garlic and onion. Very good flavor. I pressure cooked on high for 45 minutes, but the beans were still a little hard. Next time I will try an hour.

Image of Yvette Parker

Yvette Parker says:

Wow!!! These beans were outstanding. Everything is better with bacon. I added 1# of bacon. I allowed natural release for 1 hour after 45 min pressure cook. Bean firmness was perfect.