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Instant Pot Beans for the Freezer


  • 1 lb. dry pinto beans
  • 1 lb. dry black beans
  • 10 big cloves garlic crushed
  • 2 onions diced
  • 4 oz can diced green chilies or diced jalapeno
  • tsp. cumin
  • 2 Tbs. Kosher salt
  • 1 Tbs. black pepper
  • water - enough to cover the beans but no higher than half way mark on pot


  • Sort and rinse beans. Place in the instant pot.
  • Add remaining ingredients to the pot.
  • Set manual cook time for 25-30 minutes, depending on how soft you like the beans.
  • Do a natural pressure release.
  • Mash or keep them whole.
  • Can be frozen for later use.