Cranberry Beans (Mexican Style) in the Instant Pot

mexican-cranberry-beans(I may earn a small fee if you purchase something using a link on my blog.)

I had some Cranberry Beans on hand and decided to make them into Mexican Beans using my Instant Pot. I make most beans into some kind of Mexican Bean because I live in the Southwest and I love those flavors!  🙂 If you don’t have Cranberry beans, use pinto beans instead.

Here’s the recipe! I hope you enjoy it as much as I do!


Cranberry Beans in the Instant Pot

Cranberry beans are used to make a super yummy Mexican style bean dish in the Instant Pot
Course Legumes, Main Course
Appliances Instant Pot
Servings 7 cups


  • 1 pound dried cranberry beans soaked
  • 3 1/4 cups water
  • 1 onion peeled and chopped
  • 4 garlic cloves peeled and minced
  • 1/3 cup chopped cilantro leaves
  • 1 1/2 teaspoons cumin
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons sea salt
  • cooked rice (optional)


  1. Sort through the dried beans, discarding any shriveled beans and debris. Rinse the beans and put them in a large bowl. Add water to cover....and add extra water so the beans will still be covered when they double in size. (I usually put the beans in an 8 cup Pyrex bowl and add water to the 8 cup mark. Soak the beans overnight or for at least 6 hours. Here's a photo of the unsoaked beans.
  2. Here's a photo of the soaked beans.
  3. Drain and rinse the beans. Put them in the Instant Pot along with 3 1/4 cups water. (The beans should just be covered. If not, add a bit more water.)
  4. Add the onion and garlic. Put the lid on, turn the knob to "Sealing". Press the bean/chili function and your cooking time. I used 45 minutes, because I live at 7000 feet. I think even 40 minutes would have worked for me as the beans were very soft. But very soft beans in this recipe work well. You might try about 20 minutes for the soaked beans if you live at a lower elevation.
  5. When the beans are done, allow for a natural pressure release. Keep the pot in the warming mode for now. Remove the lid and look at the amount of liquid in the pot. If it seems too much to you, remove some of the liquid with a large spoon and set aside or discard. I kept all the liquid and it made some nice saucy beans.
  6. Add the remaining ingredients to your taste. Make sure you also add a heaping spoonful of love! Stir the beans, and cover with the lid or glass lid if you have one. Let sit for a few minutes to allow the flavors to blend.
  7. Mash some of the beans if you want to, while leaving most of them whole. Serve over cooked rice with cilantro for garnish if desired. Enjoy!

Recipe Notes

Here's how I make rice in the Instant Pot!

4 thoughts on “Cranberry Beans (Mexican Style) in the Instant Pot

  1. Thank you. I am a new nutritarian although I have been eating close to it for a long time. Inam so happy to see an IP recipe. I convert as many of Dr. Fuhrman” recipes to IP as I can.

    1. Hi Deborah~ I love the IP too, and cook in mine often. I try to convert recipes too! Happy IP cooking and happy Nutritarian eating….to both of us! 🙂

    1. HI Michelle! I tend to freeze most of the bean dishes that I make so I can eat them later on! I find that beans tend to freeze well, but any vegetables in the beans might be a bit mushier after freezing and defrosting. This recipe doesn’t have any vegetables to speak of so they will freeze just fine.

      I’m working on a second red lentil soup recipe that will go up on my blog soon and it does have potatoes in it. After freezing and defrosting, the potatoes are mushier than before. I still enjoy the soup, but it isn’t quite the consistency it was before freezing.

      Enjoy the Cranberry Beans and thanks for writing!! 🙂

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