World's Easiest Instant-Pot Mexican Beans

If you own an Instant Pot, this recipe may change your life. It's ridiculously simple and...homemade beans DO taste better. We've used our all-new unsalted Spanish-Style Sofrito Broth, but you can sub any low-sodium vegetable broth.*

We have tested this no-soak recipe using pinto beans, cranberry beans, and yellow-eye beans. All came out perfectly! 

Perfect Instant Pot Mexican Beans

  • 1 pound dried pinto beans (about 2.5 cups)
  • 4 T. dried onion flakes (we told you it was easy!)
  • 4 cups PLANTSTRONG Spanish-Style Sofrito Broth 
  • 1 cup water
  • 2 T. low sodium taco seasoning
  • 1 t. salt

Pour your beans into a colander and rinse. 

Add all ingredients to pot, stir and secure lid. Set Instant Pot to Manual Mode, with high pressure selected for 65 minutes. That's it!

When finished, allow pressure to release naturally for about 20 minutes.

Open Instant Pot and stir. There will be a good amount of broth still in the pot with the beans. Allow them to cool before serving or refrigerate and use within one week.

If you want to swap onion flakes for a fresh onion—first set your Instant Pot on sauté mode, then add 1 cup chopped onion and cook, stirring often, until translucent. Then follow the steps above. We've made this both ways and feel the results are the same. Hope you enjoy!

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