This hearty Pinto Bean Stew can be made in an Instant Pot or on the stovetop using dry pinto beans, yams, corn, and poblanos. A warming, flavorful stew that is vegan & gluten-free. (Allow 8 hours for bean soaking!)
What you’ll need (Ingredients)
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- Pinto Beans– Dry pinto beans, soaked for 8-24 hours. Or use canned pinto beans, see notes!
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- Onion and fresh garlic cloves – to add depth of flavor.
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- Vegetables: Poblano peppers (or green bell peppers), canned crushed tomatoes or diced tomatoes (fire-roasted are great), yams, and fresh or frozen corn.
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- Spices: Ancho chili powder ( or sub-regular chili powder), ground cumin, coriander, chipotle powder ( or smoked paprika), salt and pepper
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- Vegetable broth or chicken stock
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- Molasses or other sweetener- a touch of molasses gives this depth and complements the earthy sweet yam and smoky ancho chili powder.
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- Optional Garnishes: cilantro, scallions, avocado, sour cream, lime juice, or grated cheese.
How to make Pinto Bean Stew (step-by-step instructions)
Why pre-soak pinto beans?
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- Soaking the pinto beans ahead allows them to cook more quickly and evenly.
- It makes the pinto beans easier to digest.
Serving Suggestions
Garnish with any of the following: cilantro, scallions, avocado, sour cream, lime juice, grated cheese or fresh chilies, and serve with Vegan Cornbread Muffins!Storage & Make Ahead
Pinto Bean Stew will keep up to 4 days in the refrigerator or can be frozen for up to 3 months.More Favorite Bean Recipes!
- Homemade Instant Pot Chili
- Taco Soup
- Mind-Blowing Vegan Chili
- Mexican Pinto Beans
- Vegan White Bean Chili Verde with Jackfruit
- Cuban Black Bean Soup (Instant Pot w/ Dry Beans)
Pinto Bean Stew (Instant Pot or Stovetop)
- Prep Time: 15 minutes
- Cook Time: 35 minute
- Total Time: 50 minutes
- Yield: 8 cups 1x
- Category: soup, stew, vegan
- Method: instant pot
- Cuisine: South American
- Diet: Vegan
Description
Wholesome, hearty and flavorful this Pinto Bean Stew is quick to throw to together and perfect for fall and winter weeknight dinners. Instant Pot or Stovetop version!
Ingredients
- 1 tablespoon oil
- 1 large onion, chopped
- 2–4 (6 oz) or a generous cup chopped poblano peppers (or green bell peppers)
- 4 cloves garlic coarsely chopped
- 2 teaspoons Ancho chili powder ( or sub regular chili powder)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 yam, yielding approximately 3 cups cubed
- 1 1/2 cups dry pinto beans, soaked for 8 hours
- 14 oz can crushed tomatoes, or diced (fire-roasted are great)
- 3 cups veggie broth or chicken stock
- 2 teaspoons Molasses
- 1/2 –1 teaspoon chipotle powder (optional- for a deeper, spicier kick)
- 1 teaspoon salt
- ——
- 1 cup frozen corn
Optional Garnishes: cilantro, scallions, avocado, sour cream, or grated cheese.
Instructions
- Set instant pot to “Saute” add oil and onion saute 5 minutes. Add garlic and poblanos (or green bell pepper) saute another 2 minutes.
- Add the ancho chili powder, cumin and coriander stirring another minute so that the spices coat the mixture.
- Add the yams, soaked beans, tomatoes, chicken stock or veggie stock, molasses, chipotle (if desired) and salt.
- Give a stir and set the Instant Pot to high pressure for 25 minutes.
- Manually release pressure valve.
- Stir in frozen corn and let warm through.
- Serve and garnish with any of the options.
Notes
For Stovetop version with dried beans – place presoaked beans in pot, add enough water to cover beans at least 2 inches. Add a 1/2 teaspoon of salt. Simmer for one hour. Test for doneness. They can be a little al dente, but may need more time. Drain beans when soft. Prep soup ingredients per instructions. Cut salt down to 1/2 teaspoon. Simmer 30 minutes. Add corn and adjust salt to taste.
You can certainly substitute most any other beans. If they are smaller than pintos, decrease the pressure cook time by 3-5 minutes.
Soaked beans cook faster and more evenly. If you do not get around to pre-soaking your beans place dry unsoaked beans in the Instant pot, and add water, one inch above the level of the beans. Pressure cook on high for 10 minutes. Manually release. Drain and set aside.
FYI, if you do not pre-soak or pre-cook the pinto beans, they would take roughly 45-50 minutes of pressure cooking time, with some uneven cooking. That being said, yes, you can absolutely do it this way, just allow for the full, natural, long release.
Either dried ground chipotle powder or canned in adobo sauce works here.
Nutrition
- Serving Size: 1 1/3 cup
- Calories: 270
- Sugar: 9.4 g
- Sodium: 798.2 mg
- Fat: 4.7 g
- Saturated Fat: 0.8 g
- Carbohydrates: 46.9 g
- Fiber: 10.5 g
- Protein: 12.8 g
- Cholesterol: 0 mg
Thanks for creating a delicious and tasty stew… next time create it I’ll reduce cooking time to 15 minutes since beans are soaked so that our sweet potatoes don’t disintegrate
So happy you enjoyed this Beth!
We made this today and loved it! We had just 1.25 C pinto beans, so maybe ours was a bit more soupy. It was perfect for lunch with cornbread and apples
Glad you enjoyed Sue!
love this recipe! So easy, so good!!! Thank you Sylvia!!
So happy you enjoyed this one!
Made this yesterday and everyone loved it! I used sweet potatoes instead of yams and it was yummy.
Great to hear Lo!
Being vegan, my wife and I eat beans several times a week. I’ve collected dozens of recipes over the years, and this one is our new favorite! I followed the list of ingredients closely; the only thing I changed (slightly was the method): I skipped the sautéing and simply added everything to the Instant Pot except the peppers, yam, and corn. After the beans finished cooking, I released the pressure, switched to Slow Cook on high, added the yam, pepper and corn, and cooked until the potato was tender.
Perfect idea to keep the veggies from getting to soft! Glad you enjoy the stew.
Can I use canned beans instead of dry if I reduce the cooking time?
Yes Lisa, but you would need to also reduce the liquid.
Great flavor. My one complaint is texture- when you pressure cook the beans with the yams and peppers, the veggies get very mushy. I will make this recipe again but will pre-cook the beans and then cook the soup with veggies.
Hi Laurel, I hear you on the texture. Your idea sounds good, or you could leave out yams and peppers, pressure cook soup per instructions and then add the veg in and pressure for another 5 minutes?
Super easy and tasty 🙂
So good! This site is making me a better more adventuresome cook. I stopped eating meat 6 months ago, this became #1 of top 2 sites as my “go to”. I cooked about 8 recipes then subscribed. I don’t do any weekly meal planning without you!
Thank you so much for giving of yourself in this manner.
Thanks Paige- glad this is working for you!
Great recipe! I will make it again.
Great to hear!
I’ve made this several times and I gotta say I was surprised! Sometimes I don’t like to try new foods because I get scared but this was just amazing. The cooking time was perfect. I enjoyed making this. It was something different than what I was used to making. We decided to add chicken to it the second time and it was also perfect. We’re definitely keeping this recipe!
I’m so happy you tried it! And so perfect to add chicken. 🤗
HI Sylvia
I am new to your site – everything I have tried so far, I just love it. This recipe was super tasty and easy, too! Thank you!
thanks Kelly! and Welcome 😊
We’ve made this four times now. It is excellent. We made it twice following the recipe exactly. Terrific! Then we made adding bone-in, skin off chicken thighs. Also terrific. The last time we added cubed pork tenderloin that we sautéed separately and added when the stew was cooked. Wow! What a versatile and wonderful recipe! Thank you, Sylvia.
that is so awesome Chris! I love where you’ve taken it. sounds amazing!
Excellent flavor! Added some chicken and fresh corn cut off the cob. Will most definitely make this again. Thanks!
yum, fresh corn and chicken- so perfect!
Absolutely delicious! I topped with plain yogurt because it is what I had but loved this even before I added the yogurt. I was craving something warm and comforting and this hit the spot!
thanks Jo, great to hear!
Super delicious. I just love your instant pot recipes. Thank you. They turn out so good.
Thanks Cindy, glad you enjoyed this!
Wondering what you think about adding ground beef, pulled chicken or pork?
I think those would all be fine!
I made this stew a few days ago. It is delicious! The combination of beans and yams and all the spices made this a go to dish for the winter months. And it is easy in the instant pot. . Tonight I am having it again—I love leftovers!!
the leftovers are almost always better aren’t they?! glad you enjoyed it. 💛
We made thus recipe and it was so flavourful and satisfying. We all said it’s a do over and double up the recipe for leftovers. Even without the extras it’s fantastic. I didn’t have pinto beans so subbed with black beans and it was great. Thanks for another delicious option, yet again.
wonderful! thank you Daria.
Could you guide me on using a slow coooker for this Recipe?
Thanks!
Hi Sylvia,
Can’t wait to make this.
Can you please say where you got your yellow apron? I want to give it as a gift. Thanks for sharing your creativity.
Hi Pat! I’ve had it for a very long time ( like 10 years??) – and can’t remember. Actually, I think my friend gave it to me. I’d look on Etsy, you may find similar?
My wife made this on 10-23-2020 in the instant pot. It was so great, I had to have a second helping. The depth of flavor was so good. Our power went out 10 minutes after it started cooking. The power came on 1 hour later and guess what our dinner was done. Great bean soup in a chilly house!”
Great to hear Dennis!
Thank you for all your recipes
..I can now incorporate vegetables into my diet. This was awesome and absolutely delicious..definitely a repeat at my table.
Looks delicious. Is there something we could substitute for the molasses?
How about maple syrup?
Do you have times for stovetop cooking?
We will get some info put into the recipe notes for making on the stovetop soon!
Thank you! I can’t wait!