Instant Pot Bean Medley

When you’re staring down a pantry full of half-empty bags of dried beans, it’s time to throw them all together and make something good. This Instant Pot Tex-Mex Bean Medley is the perfect way to clean out those odds and ends while creating a seriously tasty side dish that’s packed with protein and fiber.

The beauty of this recipe is its flexibility. Got a mix of black beans, pintos, and navy beans? Perfect. Only have one type? That works too. As long as your beans are roughly the same size, they’ll cook evenly and turn out great. This is pantry cooking at its finest – no fresh ingredients required, just dried beans, canned tomatoes, and spices you probably already have.

Whether you’re meal prepping for the week, stocking up for emergencies, or just trying to use what you’ve got on hand, these beans deliver big flavor without any fuss. They’re ready in about an hour with almost zero hands-on time, and they taste way better than anything from a can.

Tools You’ll Need

This is a simple recipe that doesn’t require much equipment:

6-Quart Instant Pot (or Electric Pressure Cooker) – This is your main cooking vessel. A 6-quart size gives you plenty of room for a full pound of beans without worrying about overflow. If you’ve got an 8-quart, that’ll work just fine too.

Colander – For rinsing your beans and picking through them for any debris or stones. This step is important – you don’t want to bite down on a pebble.

Wooden Spoon – To give everything a good stir before sealing up the pot.

That’s it. Seriously. The Instant Pot does all the heavy lifting here.

Ingredients Breakdown

Dried Beans – Use about a pound (2 cups) total. Mix and match black beans, pinto beans, navy beans, kidney beans, or whatever you’ve got. Just try to keep them similar in size so they cook evenly. Larger beans like kidney beans pair well together, while smaller beans like black beans and navy beans work great as a combo.

Vegetable Bouillon – This adds a savory depth that water alone can’t provide. My preference is Better Than Bouillon Organic Vegetable paste (about a teaspoon). If you don’t have that, then chicken will work as well.

Diced Tomatoes with Green Chiles – Rotel is the classic choice here and brings both tomato flavor and a little kick. Regular diced tomatoes work fine too, though you’ll lose some of that Tex-Mex punch.

Ground Cumin – The essential Tex-Mex spice that gives these beans their characteristic warm, earthy flavor.

Dried Garlic Powder and Onion Powder – These two work together to build a solid flavor foundation without needing to chop any fresh aromatics.

Dried Cilantro – Adds a hint of brightness. If you’re not a cilantro fan, dried parsley works as a substitute and keeps things fresh-tasting.

Dried Red Chili Flakes – Just half a teaspoon gives a subtle background heat without overwhelming the dish. Add more if you like things spicy, or leave it out entirely for a milder version.

Water – Three cups creates beans with some liquid left over, perfect for serving as-is or mashing into refried beans. Use less water (2.5 cups) if you want drier beans.

Storage and Freezing

These beans keep really well, which makes them perfect for meal prep. Store cooled beans in an airtight container in the refrigerator for 4 to 5 days. The flavors actually get better after a day or two as everything has time to blend together.

For longer storage, freezing is your best bet. Let the beans cool completely, then drain off most of the liquid (leave just a little to prevent them from drying out). Transfer to freezer-safe zip-top bags or containers, leaving about an inch of headspace for expansion. They’ll stay good in the freezer for up to 4 months.

To reheat refrigerated beans, just warm them in a pot on the stove or microwave them in a covered dish. For frozen beans, you can thaw them overnight in the fridge or reheat them straight from frozen – just add a splash of water and heat gently until warmed through.

Ways to Use These Beans

Sure, these work great as a simple side dish next to grilled meat or tacos, but they’re way more versatile than that.

Breakfast Tacos – Warm up a portion and add them to scrambled eggs with some cheese. Roll it all up in a tortilla and you’ve got a protein-packed breakfast that’ll keep you full until lunch.

Salad Topper – Let them cool and spoon them over a bed of greens with some avocado, corn, and a squeeze of lime. The bean liquid makes a great base for a quick dressing when mixed with a little olive oil and lime juice.

Refried Beans – Drain the beans (save that liquid), then mash them in a skillet with a little oil or butter. Add back some of the cooking liquid until you hit your desired consistency. Way better than the canned stuff.

Burrito Bowls – Layer these beans with rice, your choice of protein, cheese, salsa, and sour cream for an easy weeknight dinner that tastes like takeout.

Soup Base – Add more liquid, throw in some diced vegetables, and you’ve got the start of a hearty bean soup. A little chorizo or bacon makes it even better.

Quesadilla Filling – Mash a few spoonfuls of beans, spread them on a tortilla with cheese, and toast until crispy. The beans help hold everything together and add substance.

The point is, make a big batch and you’ll find yourself reaching for them all week long. They’re the kind of basic building block that makes weeknight cooking way easier.