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Instant Pot Smashed Pinto Beans
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4.55 from 71 votes

Instant Pot Mexican Smashed Pinto Beans

Instant Pot Smashed Pinto Beans are simple to make and economical. They are a favorite addition to your Cinco de Mayo festivities.
Prep Time10 minutes
Cook Time30 minutes
Pressure Release Time15 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Cinco de Mayo, Mexican
Servings: 6 servings
Calories: 263kcal


  • 2 cups (16 ounces) dried pinto beans, rinsed and picked over
  • 1 medium onion, peeled and cut into quarters pee
  • 1 jalapeño pepper, spine and seeds removed and chopped
  • 4 cloves garlic, minced
  • 1 ¼ teaspoon Kosher salt
  • 1 teaspoon dried cumin
  • ½ teaspoon freshly ground black pepper
  • 4 cups low sodium chicken broth (See Tip 1)
  • 1 cup water


  • Place all ingredients in Instant Pot. Cover, making sure that the steam vent is closed. Select Bean/Chili. This setting is for 30 minutes on normal pressure.
  • At end of cooking cycle, allow Instant Pot to depressurize normally. Remove lid. Stir to combine ingredients.
  • Remove about 1 cup of liquid; set aside. 
  • Process beans with immersion blender, until smooth. If necessary add reserved liquid to desired consistency. Correct seasonings. (See Tip 2)
  • Yield: 6 servings (See Tip 3)


  1. To make this vegetarian, substitute water or vegetable broth for the chicken broth.
  2. As the smashed beans cool, they thicken considerably. Therefore, hold on to the reserved liquid. You'll probably need some of it to thin out the mixture.
  3. As you can probably tell from the picture, I love to put shredded cheese on top of the hot Smashed Pinto Beans and use tortilla chips to scoop it up!


Calories: 263kcal | Carbohydrates: 45g | Protein: 17g | Fat: 1g | Sodium: 543mg | Potassium: 1100mg | Fiber: 10g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 21.9mg | Calcium: 89mg | Iron: 3.7mg