Description
Instant Pot Charro Beans – These pressure cooker Mexican-style pinto beans are LOADED with flavor and perfect for all your Tex-Mex faves. (Gluten-Free + Easy!)
Ingredients
Scale
- 1 lb. dried pinto beans, sorted & rinsed
- 4 oz (about 4 slices) bacon, diced
- 1 onion, diced
- 3 cloves garlic, finely minced
- 1/2–1 jalapeno, finely minced
- 1/2–1 canned chipotle chili pepper in adobo sauce, minced
- 1/2 tsp. cumin
- 1/2 tsp. oregano
- 1 tsp. salt, plus more to taste
- 1 (14oz) can fire-roasted diced tomatoes
- 5 cups chicken broth (or water)
- 1/4 cup chopped cilantro (optional)
Instructions
- Press SAUTE button and add bacon to the Instant Pot.
- Cook bacon 5-7 minutes, or until it’s starting to crisp and has rendered some of its fat.
- Remove the bacon and set aside.
- Add onion and cook about 5 minutes until partially softened.
- Add garlic, jalapeno, chipotle pepper, cumin, oregano, and salt. Stir and cook 1 minute, until fragrant.
- Add tomatoes and stir to help scrape up any browned bits from the bottom of the pot.
- Press CANCEL to stop SAUTE mode.
- Pour in broth. Add rinsed beans, and return bacon to the Instant Pot.
- Stir to combine, then cover with lid.
- Secure lid and double-check that the pressure valve is set to SEALING (not VENTING).
- Press PRESSURE COOK and set timer to 30 minutes. (It will take about 10-12 min for the Instant Pot to come to pressure, then 30 minutes to cook.)
- When the beans have finished cooking, allow the pressure to naturally release for 20-25 minutes, then quick-release remaining steam.
- Stir the beans and add cilantro and additional salt, as desired.
Notes
You don’t need to soak the beans for this instant pot recipe, but if you prefer soaked beans, you can cover them in water overnight and let them soak in the refrigerator. Drain the water in the morning, then you can reduce the cook time here by 10 minutes or so.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Tex-Mex