Pinto Bean Stew (Instant Pot or Stovetop)


This hearty Pinto Bean Stew can be made in an Instant Pot or on the stovetop using dry pinto beans, yams, corn, and poblanos. A warming, flavorful stew that is vegan & gluten-free. (Allow 8 hours for bean soaking!)

Wholesome, hearty and flavorful this Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners.  Instant Pot or Stovetop version!
Wholesome, hearty, and flavorful, this Pinto Bean Stew is quick to throw together and perfect for fall and winter weeknight dinners.  Full of fiber and plant-based protein, pinto bean soup is not only healthy, it’s delicious!   Soak the pinto beans in the morning, and the rest comes together quickly.  You can sit back and relax while the instant pot does its magic or simmer it gently on the stove.

What you’ll need (Ingredients)

    • Pinto BeansDry pinto beans, soaked for 8-24 hours. Or use canned pinto beans, see notes!
    • Onion and fresh garlic cloves – to add depth of flavor.
    • Vegetables: Poblano peppers (or green bell peppers), canned crushed tomatoes or diced tomatoes (fire-roasted are great), yams, and fresh or frozen corn.
    • Spices: Ancho chili powder ( or sub-regular chili powder), ground cumin, coriander,  chipotle powder ( or smoked paprika), salt and pepper 
    • Molasses or other sweetener- a touch of molasses gives this depth and complements the earthy sweet yam and smoky ancho chili powder.
    • Optional Garnishes: cilantro, scallions, avocado, sour cream, lime juice, or grated cheese.
Wholesome, hearty and flavorful this Instant Pot Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners. 

How to make Pinto Bean Stew (step-by-step instructions)

Step 1: Soak the pinto beans in ample water overnight or in the morning before making, at least 8 hours.

Why pre-soak pinto beans?

    1. Soaking the pinto beans ahead allows them to cook more quickly and evenly.
    2. It makes the pinto beans easier to digest.
And it can make you feel like you have already accomplished something toward dinner. That is a good feeling! Also, know that you can do a quick pre-soak in the pressure cooker- see recipe notes.
Step 2: Saute the onions directly in the Instant Pot for easy cleanup.  See notes for the stovetop version. Sauteing the spices with the onions and garlic will enliven their flavor!
Step 3: Add the poblanos pepper, diced yams, veggie broth and salt.
Step 4: Set the Instant Pot on high pressure for 25 minutes and close the steam valve.
Step 5: Manually release the pressure valve and stir in the corn to heat through. Taste and adjust flavors.
Pinto Bean Stew

Serving Suggestions

Garnish with any of the following: cilantro, scallions, avocado, sour cream, lime juice, grated cheese or fresh chilies, and serve with Vegan Cornbread Muffins!

Storage & Make Ahead

Pinto Bean Stew will keep up to 4 days in the refrigerator or can be frozen for up to 3 months.

More Favorite Bean  Recipes!

Give this flavorful, hearty Pinto Bean Stew a try this week, make some vegan cornbread muffins and let us know what you think in the comments below!  Print
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Description

Wholesome, hearty and flavorful this Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners.  Instant Pot or Stovetop version!


Optional Garnishes: cilantro, scallions, avocado, sour cream, or grated cheese.


  1. Set instant pot to “Saute” add oil and onion saute 5 minutes.  Add garlic and poblanos (or green bell pepper) saute another 2 minutes.
  2. Add the ancho chili powder, cumin and coriander stirring another minute so that the spices coat the mixture.
  3. Add the yams, soaked beans, tomatoes, chicken stock or veggie stock, molasses, chipotle (if desired) and salt.
  4. Give a stir and set the Instant Pot to high pressure for 25 minutes.
  5. Manually release pressure valve.
  6. Stir in frozen corn and let warm through.
  7. Serve and garnish with any of the options.

 


Notes

For Stovetop version with dried beans – place presoaked beans in pot, add enough water to cover beans at least 2 inches.   Add a 1/2 teaspoon of salt.  Simmer for one hour.  Test for doneness.  They can be a little al dente, but may need more time.  Drain beans when soft.  Prep soup ingredients per instructions.  Cut salt down to 1/2 teaspoon.  Simmer 30 minutes.  Add corn and adjust salt to taste.

You can certainly substitute most any other beans.  If they are smaller than pintos, decrease the pressure cook time by 3-5 minutes.

Soaked beans cook faster and more evenly.  If you do not get around to pre-soaking your beans place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 10 minutes.  Manually release. Drain and set aside.

FYI, if you do not pre-soak or pre-cook the pinto beans, they would take roughly 45-50  minutes of pressure cooking time, with some uneven cooking. That being said, yes, you can absolutely do it this way, just allow for the full, natural,  long release.

Either dried ground chipotle powder or canned in adobo sauce works here.

Nutrition

  • Serving Size: 1 1/3 cup
  • Calories: 270
  • Sugar: 9.4 g
  • Sodium: 798.2 mg
  • Fat: 4.7 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 46.9 g
  • Fiber: 10.5 g
  • Protein: 12.8 g
  • Cholesterol: 0 mg

Keywords: pinto bean stew, instant pot pinto bean stew, pinto bean stew, vegan pinto bean stew, vegan pinto beans, instant pot recipes,

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