Instant Pot Pinto Bean Soup
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5 from 1 vote

Instant Pot Pinto Bean Soup

This is an easy homemade Instant Pot pinto bean soup recipe that is packed with flavor and can be a vegetarian soup too! Load it up with vegetables and there's no soaking required to start from scratch and use dry pinto beans. Perfect for dinner and a dish the kids will love too!
Prep Time15 mins
Cook Time1 hr 7 mins
Total Time1 hr 22 mins
Course: Appetizer, Entree, Main Course, Soup
Cuisine: American, Mexican
Keyword: bean, easy, healthy, instant pot, pinto bean, pressure cooker, soup
Servings: 5
Calories: 172kcal
Author: The Typical Mom



  • Put water and dry beans in your Instant Pot or Crock Pot Express pot, close steam valve, and push the bean button and set time to 60 minutes.
  • Allow to naturally release for 5-10 minutes and then drain water, put beans aside.
  • Push the saute button on your Instant Pot or brown button on your CPE and melt your butter, then add your diced onions and spices and cook until onions start to soften. Turn pot off.
  • Add all other ingredients into your pot, stir, and put lid back on.
  • Close steam valve and push the soup button, high setting for 7 minutes.
  • Serve!! I like it with some parmesan cheese on top too.


Serving: 6oz | Calories: 172kcal | Carbohydrates: 29g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 977mg | Potassium: 822mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4610IU | Vitamin C: 57mg | Calcium: 100mg | Iron: 3mg