These are my signature Texas-style pinto beans, the result of years of experimenting, adjusting, and refining the recipe until I achieved just the right balance of smoky, savory flavor and tender, creamy beans. Smoked ham hocks, salt pork, carefully selected seasonings, and a subtle touch of mesquite smoke give these beans their rich, distinctive character.

Prepared in the Instant Pot, they develop the deep, slow-cooked flavor of traditional Texas pinto beans in a fraction of the time. The result is a hearty, satisfying pot of beans with a flavorful broth that is every bit as good as the beans themselves.

This is more than just another Instant Pot pinto bean recipe. It’s my tried-and-true version, developed over several years and the one I consider my definitive pinto bean recipe. Serve them alongside barbecue, cornbread, or your favorite Southern comfort foods, or enjoy a generous bowl all on its own.

Servings: 8
Prep Time: 15 minutes
Soaking Time: 8–12 hours
Cook Time: 45 minutes
Total Time: About 9–13 hours
Difficulty: Easy — Level 2 of 5
Cost: Economical — Level 2 of 5
Region / Ethnic Origin: Tex-Mex / Southwestern United States

Ingredients

• 2 cups dried pinto beans, rinsed and sorted
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 teaspoon olive oil
• 2 ounces salt pork, diced
• 1–2 smoked ham hocks
• 1/4 cup Fiesta Pinto Bean Seasoning Mix, or to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon salt, optional and only as needed
• 2 teaspoons Fiesta Lime-Pepper Seasoning
• 1/8–1/4 teaspoon MSG, optional
• 1/8 teaspoon baking soda
• 1 packet Goya Ham-Style Seasoning, or to taste
• 4 cups low-sodium chicken broth or vegetable broth
• 1 tablespoon tomato paste
• 1 tablespoon fresh lime juice
• 1 teaspoon Stubb’s Mesquite Liquid Smoke
• Chopped fresh cilantro, for garnish

Instructions

1. Soak the Beans: Place the pinto beans in a large bowl and cover with several inches of cool water. Soak for 8–12 hours. Drain and rinse thoroughly.
2. Render the Salt Pork: Set the Instant Pot to Sauté. Add the olive oil and salt pork and cook for 2–3 minutes, stirring occasionally, until some of the fat has rendered.
3. Cook the Aromatics: Add the onion and garlic and cook for 2–3 minutes, until fragrant and the onion begins to soften.
4. Season the Beans: Add the drained beans, pinto bean seasoning, smoked paprika, black pepper, optional salt, Lime-Pepper Seasoning, optional MSG, baking soda, and ham-style seasoning. Stir to distribute the seasonings evenly.
5. Add the Ham Hocks: Nestle the smoked ham hocks into the beans.
6. Add the Liquid: Pour in the broth, Mesquite Liquid Smoke and tomato paste. Stir well, scraping the bottom of the pot to loosen any browned bits. Make sure the beans are submerged.
7. Pressure Cook: Cancel the Sauté setting. Secure the lid and set the pressure-release valve to Sealing. Cook on High Pressure for 25 minutes.
8. Release the Pressure: When cooking is complete, allow the pressure to release naturally for 15 minutes, then carefully release any remaining pressure.
9. Finish the Ham Hocks: Remove the ham hocks. Pull any tender meat from the bones, if desired, discard the bones and excess fat, and return the meat to the beans.
10. Adjust the Texture: Stir well. For creamier beans, mash about 1/2 cup of the beans against the side of the pot and stir them back into the broth.
11. Add the Lime: Stir in the fresh lime juice. Taste before adding any additional salt because the pork, broth, and seasoning blends already contribute considerable sodium.
12. Serve: Let the beans stand for about 5 minutes to allow the broth to thicken slightly. Garnish with chopped cilantro and serve hot.

Cook’s Notes

Soaking the Beans: An 8–12 hour soak promotes even cooking and helps the beans become tender within the relatively short pressure-cooking time.

Salt Carefully: Salt pork, smoked ham hocks, Goya Ham-Style Seasoning, and Fiesta seasonings all contribute sodium. Add additional salt only after the finished beans have been tasted.

MSG: A small amount of MSG can deepen the savory character of the beans but is entirely optional. Begin with 1/8 teaspoon and increase to no more than 1/4 teaspoon to taste.

Smoked Ham Hocks: Ham hocks add smoke, richness, and body to the cooking liquid. Return any tender meat to the beans after removing the bones and excess fat.

Creamier Beans: Mash about 1/2 cup of the cooked beans into the broth for a thicker consistency without adding a separate thickener.

Consistency: If the beans become too thick, stir in a little hot broth or water. If the broth is thinner than desired, use the Sauté setting briefly and simmer uncovered while stirring.

Older Beans: Older dried beans may require additional cooking. If they remain firm, pressure cook for another 5 minutes followed by a 10-minute natural release.

Lime Goes in Last: Adding lime juice after pressure cooking preserves its fresh flavor and avoids introducing acid while the beans are tenderizing.

Serving Suggestions

Perfect Cornbread: The strongest bread pairing for these beans. Its hot-skillet method produces the crisp crust and tender buttermilk crumb that make cornbread especially good for soaking up the smoky bean broth.

Cheese Enchiladas: A Taste of Mother’s Kitchen: Serve the beans alongside these family-style cheese enchiladas for a hearty Tex-Mex dinner. The chile sauce and melted Monterey Jack complement the smoky beans beautifully.

Cilantro Lime Rice: Pair the beans with this bright Instant Pot rice for a classic beans-and-rice combination. Lime, cilantro, and Fiesta Lime Pepper echo flavors already present in the beans.

Beef Carnitas Tacos: Serve the beans alongside these tender beef tacos with tomato, avocado, cilantro, and lime for a complete taco-night meal.

Beverage Suggestions

Unsweetened Iced Tea: Its clean, refreshing character balances the smoky, savory beans.

Sparkling Lime Water: Fresh lime reinforces the citrus finish while carbonation provides a refreshing contrast.

Mexican Lager: A light, crisp lager pairs naturally with the smoky pork and Tex-Mex seasonings.

Classic Margarita: Fresh lime and bright acidity complement both the beans and the Tex-Mex dishes served alongside them.

Storage

Cool leftover beans promptly and refrigerate them in an airtight container with enough cooking liquid to keep them moist. Refrigerate for up to 3–4 days.

Reheating

Reheat gently in a saucepan over medium-low heat, stirring occasionally, or microwave individual portions in short intervals. Add a splash of broth or water if the beans have thickened during refrigeration.

Freezing

Cool the beans completely and freeze them with some of their cooking liquid in airtight freezer-safe containers for up to 3 months. Leave room for expansion. Thaw overnight in the refrigerator before reheating.