Instant Pot Charro Beans Recipe
Bring the authentic taste of Mexico to your table with these Easy Instant Pot Charro Beans (frijoles charros). Packed with smoky bacon and Mexican chorizo, this savory Tex-Mex side dish delivers slow-cooked flavor in a fraction of the time.
Servings 12
Calories 262kcal
Ingredients
For Pressure Cooking
- 6 slices bacon chopped
- 1/2 pound Mexican chorizo
- 1 small onion diced
- 1 jalapeño diced
- 3 cloves garlic minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon Mexican oregano
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1 (14.5-ounce can) diced tomatoes
- 2 to 3 tablespoons chipotle sauce from canned chipotles in adobo (for spicier, add a chipotle)
- 6 cups chicken broth
- 1 pound dried pinto beans (rinsed and sorted)
- 1/4 cup chopped fresh cilantro
For Serving:
- Fresh cilantro
- Lime wedges
- Crumbled queso fresco
- Warm tortillas
Instructions
- Set the Instant Pot to sauté mode. Add chopped bacon and cook until bacon begins to crisp.
- Add chorizo and cook, breaking it apart, until browned.
- Stir in onion, jalapeno, garlic, chipotle sauce, cumin, chili powder, salt, and black pepper. Cook for 2-3 minutes.
- Add diced tomatoes and chicken broth. Stir well, scraping the bottom of the pot to loosen any browned bits. Add the beans and stir to cover.
- Secure the lid and set the valve to sealing.
- Cook on high pressure for 45 minutes. Allow natural pressure release for 15 to 20 minutes before opening the lid.
- Stir the beans well. For a thicker broth, mash about 1/4 cup of beans with a wooden spoon, then simmer on sauté mode for a few minutes until slightly reduced.
- Stir in chopped cilantro before serving.
- Serve warm with lime wedges and warm tortillas, or chips.
Notes
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently with a splash of broth or water if needed. Freeze for up to 3 months.
- Chipotle sauce adds smoky depth and heat without needing whole peppers.
- Scrape the bottom of the pot well before pressure cooking to avoid a burn notice.
- No soaking is needed when cooking dried beans in the Instant Pot.
- Some beans may be older and need a little longer cooking time. After you check the beans, if they are not as soft as you would like, simply replace the lid, making sure to set to seal. Set for an additional 30 minutes. Or, simply, cook on saute without the lid. You may need to add additional broth or water if using the saute setting.
- The broth thickens naturally as the beans cool and sit.
- For even more flavor, add a splash of pickled jalapeño brine before serving.
Nutrition
Calories: 262kcal | Carbohydrates: 28g | Protein: 15g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 348mg | Potassium: 680mg | Fiber: 6g | Sugar: 2g | Vitamin A: 196IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 3mg | Phosphorus: 213mg
