Slow Cooker Pinto Beans (with Instant Pot instructions)

Growing up in the South, we ate a lot of beans—but I only remember having them from a can. After I got married, my mother-in-law showed me how to make them from scratch in a crockpot and pressure cooker, and I was amazed at the difference. Fresh-cooked beans are on a whole other level!

This recipe includes step-by-step photos and simple instructions to help your beans turn out perfectly every time. And trust me—you’ll find so many ways to use them! I love serving them with my vegan cornbread, turning them into refried beans for this 7-layer taco dip, or adding them to tacos, soups, salads, and just about anything else you can think of.

What Are Slow Cooker Pinto Beans?

Slow cooker pinto beans are one of those simple, humble, inexpensive recipes that turn into something truly special with just a little time and patience. You start with dry pinto beans, add a handful of flavorful, plant-based ingredients, and let the slow cooker do all the work. Hours later, you’re rewarded with tender, creamy beans that are rich, comforting, and full of flavor. I have included Instant Pot instructions below for those who might be in a hurry.

Honestly, this is the kind of recipe I come back to again and again. There’s something so satisfying about tossing everything in the slow cooker and letting it simmer away while you go about your day. It fills the house with the most amazing aroma and gives you a hearty, nourishing meal that can be used in so many different ways—from simple bowls to tacos, burritos, and more.

Why You’ll Love This Recipe

• Great source of plant-based protein: Helps keep you full and satisfied while supporting a healthy, balanced diet.
• Budget-friendly and affordable: Making pinto beans from scratch costs far less than buying canned, especially when feeding a family.
• Better than store-bought: The flavor is richer, fresher, and just so much more satisfying than anything from a can.
• Control the ingredients: You decide the salt level and seasonings—no additives or unnecessary sodium.
• Perfect for batch cooking: Make a big pot and enjoy leftovers all week or freeze for later.
• Hands-off cooking: Let the slow cooker do the work while you go about your day.
• Versatile for so many meals: Use them for bowls, tacos, burritos, salads, and more.
• Freezer-friendly: These beans store and reheat beautifully, making meal prep easy.

Ingredients You’ll Need

• 🫘 Dried Pinto Beans – The star of the recipe! They’re incredibly inexpensive, hearty, and cook up tender and creamy.
• 🥣 Vegetable Broth – Using broth instead of water adds rich, savory depth and makes the beans much more flavorful from the inside out.
• 🌶️ Jalapeño – Adds a subtle kick of heat and bright flavor without overpowering the dish.
• 🍃 Bay Leaves – Infuse the beans with a gentle, earthy flavor as they slowly cook.
• 🧅 Onion – Adds a savory, slightly sweet base flavor that builds depth in every bite.
• 🧄 Garlic – Brings bold, aromatic flavor that makes the beans extra delicious and comforting.

Do You Have to Soak Crock Pot Pinto Beans First?

No, you don’t have to soak pinto beans before cooking them—but it definitely helps! Soaking beans overnight can make them cook more evenly and may help create a softer, creamier texture. It can also make them a little easier to digest for some people.

That said, if you forget to soak them or just don’t have the time, you can still cook dry pinto beans right in the slow cooker. They may take a bit longer to become tender, but they’ll still turn out delicious. So think of soaking as a helpful step—not a dealbreaker!

How to Cook Pinto Beans in a Slow Cooker

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

And just in case you’ve ever wondered—yes, a slow cooker and a Crockpot are basically the same thing (Crockpot is just the brand name). And for those days when you need dinner a little faster, I’ve also included Instant Pot instructions below!

STEP #1: Place the dry pinto beans in a large bowl or pot and cover them completely with water. Stir in 2 tablespoons of baking soda and let them soak overnight. This helps soften the beans, allowing them to cook more evenly and giving them a creamier texture.

STEP #2: Once beans are ready to cook, place them in a large colander and thoroughly rinse them. Transfer the rinsed beans to a 6-quart or larger slow cooker.

STEP #3: Heat a small amount of the vegetable broth in a skillet over medium-high heat. Once the broth is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let it simmer for about one minute until fragrant.

STEP #4: Transfer mixture to slow cooker. Add the bay leaves, cumin, oregano, cayenne, and salt. Pour the remaining vegetable broth over the top.

STEP #5: Cover and cook on HIGH for 8-10 hours or overnight until the beans are tender. Discard the bay leaves.

STEP #6: Allow the beans to cool slightly before serving. Enjoy them right away, and be sure to save some for later—they store beautifully! You’ll find simple storage and reheating instructions below to help you make the most of every batch.

How to Cook Pinto Beans in an Instant Pot

You can easily make this same slow cooker pinto beans recipe in the Instant Pot—just with a much shorter cook time! Start by using the sauté function to build flavor first. Add a small amount of vegetable broth, then sauté the diced onion and jalapeño for a couple of minutes until the onion begins to brown. Stir in the garlic and let it cook for about one minute until fragrant.

Next, add the rinsed pinto beans, bay leaves, cumin, oregano, cayenne, salt, and the remaining vegetable broth. Secure the lid and cook on high pressure—about 8–10 minutes for soaked beans or 25–30 minutes for unsoaked beans.

Once the cooking time is up, allow for a natural pressure release for the best texture. Remove the bay leaves, give everything a good stir, and they’re ready to serve. It’s the same delicious flavor, just made a whole lot faster!

If you like making beans from scratch without soaking, be sure to check out my Instant Pot recipe for chickpeas, and these perfect Instant Pot black-eyed peas!

How to Store and Reheat Pinto Beans

If you’re anything like me, you might just find yourself making a big batch of these pinto beans on purpose—because leftovers are gold! They are great for batch cooking meals.

Once they’ve cooled, store your beans in an airtight container in the refrigerator for up to about 5 days. I like to keep a little of the cooking liquid with them because it helps them stay nice and creamy instead of drying out.

When it’s time to reheat, simply warm them on the stovetop over medium heat or pop them in the microwave. If they’ve thickened up a bit (which they usually do), just stir in a splash of water or vegetable broth to loosen them back up.

And here’s a little tip from my kitchen—these beans seem to taste even better the next day after all those flavors have had time to mingle. So don’t be surprised if you find yourself sneaking a spoonful straight from the fridge!

What to Serve with Pinto Beans

Pinto beans are incredibly versatile and can be served in so many delicious ways! Enjoy them as a simple bowl topped with fresh pico de gallo, avocado slices, and cilantro for a bright, flavorful meal. They also make an amazing topping for baked potatoes, adding protein and richness.

You can mash them up to make refried beans for tacos, burritos, or layered taco salads, or serve them alongside rice for a classic, comforting combo. Pinto beans are also great in grain bowls, wraps, nachos, or even soups and stews. My personal favorite is to make a big pan of plant-based cornbread and eat these beans with sliced onions. However you use them, they’re a hearty, plant-based staple that fits into just about any meal!