Mexican Pinto Beans


  • 1 Tbsp cooking oil 
  • 4 oz. chicken sausages 
  • 1 yellow onion 
  • 3 cloves garlic 
  • 2 cups dry pinto beans 
  • 2 bay leaves
  • freshly cracked pepper
  • 3 cups reduced sodium chicken broth
  • 15 oz. can diced tomatoes


  • Dice the sausages and add it to the instant pot along with the cooking oil and sauté it until it becomes slightly crispy on the edges.
  • While the sausages are sautéing, dice the onion and mince the garlic. 
  • Once the sausages are crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent.
  • Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot. 
  • Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. 
  • Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally. 
  • Remove the lid and discard the bay leaf. 
  • Add the canned diced tomatoes with all their juices and stir to combine.
  • Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
  • Serve the beans with tortillas, tortilla chips, with optional toppings like cheese, cilantro, green onions, or finely diced red onion.