Pinto Bean Stew (Instant Pot or Stovetop) Recipe
Wholesome, hearty and flavorful this Pinto Bean Stew is quick to throw together and perfect for fall and winter weeknight dinners. Instant Pot or Stovetop version!
How to Make the Best Pinto Bean Stew (Instant Pot or Stovetop)
This Pinto Bean Stew is a wholesome, hearty dish that delivers incredible flavor in minimal time. Perfect for fall and winter weeknight dinners, this recipe offers versatility with both Instant Pot and stovetop cooking methods. The combination of warm spices—ancho chili powder, cumin, and coriander—creates a deeply satisfying base, while the yams add natural sweetness and earthiness that complements the creamy pinto beans.
The beauty of this stew lies in its simplicity and adaptability. Whether you’re cooking for a weeknight dinner or feeding a crowd, the recipe scales easily and stores beautifully. The Instant Pot version cuts cooking time dramatically, making it perfect for busy schedules, while the stovetop method allows for more leisurely cooking and deeper flavor development. Each spoonful is packed with protein and fiber, making it both delicious and nutritious.
Serve this stew on its own or alongside fresh bread, rice, or cornbread. Top with fresh cilantro, a dollop of sour cream, or crispy tortilla strips for added texture and flavor. Whether you’re enjoying it fresh or reheating leftovers, this Pinto Bean Stew is sure to become a beloved staple in your kitchen.
Pinto Bean Stew (Instant Pot or Stovetop)
Wholesome, hearty and flavorful this Pinto Bean Stew is quick to throw together and perfect for fall and winter weeknight dinners. Instant Pot or Stovetop version!
Ingredients
Main Ingredients
Finishing
Instructions
Pressure Cooking Method
- Set instant pot to 'Sauté' mode, add oil and onion. Sauté for 5 minutes.
- Add garlic and poblanos (or green bell pepper), sauté for another 2 minutes.
- Add the ancho chili powder, cumin and coriander, stirring for another minute to coat the mixture with spices.
- Add the yams, soaked beans, tomatoes, stock, molasses, chipotle (if desired) and salt. Stir well.
- Set the Instant Pot to high pressure for 25 minutes.
- Manually release the pressure valve.
- Stir in frozen corn and let warm through.
- Serve hot with desired garnishes.
Notes
- For stovetop method: After sautéing aromatics and spices, transfer to a large pot and bring to a boil. Reduce heat and simmer covered for 45-60 minutes until beans are tender.
- Make sure to soak beans for at least 8 hours before cooking.
- Chipotle powder is optional but adds a nice smoky depth to the stew.
- Serve with fresh cilantro, sour cream, lime wedges, or crusty bread.
