Instant Pot Frijoles de la Olla

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon
based on 3 ratings

Sweet pinto beans simmered in a rich, garlicky broth are comforting and make a delicious complete meal. I adapted the recipe from vegan chef Roberto Martin’s book, Vegan Cooking for Carnivores. Preparing the meal in a jar ahead of time makes it really easy to whip up this dish. It borders on a soup, which I love, and gets better after it sits for a while. These beans are especially delicious when contrasted with a fresh pico de gallo salsa and sliced avocado or sour cream.

Inspired by:

recipe updated Feb 4, 2020


  • Vegetable broth icon
    Vegetable broth
    6 cups (about 1.326 kg)
  • Dried garlic icon
    Dried garlic
    2 tbsp (about 30 g)
  • Dried pinto beans icon
    Dried pinto beans
    3 cups (about 579 g)
  • Sea salt icon
    Sea salt
    1 tsp (about 6.5 g)
  • Dried onion icon
    Dried onion
    ¼ cup (about 79.2 g)
  • Dried mexican oregano icon
    Dried mexican oregano
    2 tsp (about 2.03 g)


  • kCook icon Wooden spoon
  • kCook icon Instant Pot
  • kCook icon Inner pot

Step preview

  1. Add vegetable broth, dried garlic, dried pinto beans, sea salt, dried onion and dried mexican oregano to the inner pot
  2. Stir until combined
  3. Close and lock the lid and turn the steam release handle to Sealing
  4. Pressure cook - Manual, High, 30 min
  5. Natural release
  6. Serve
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