Instant Pot Charro Beans
Jenne Kopalek
Great instant pot charro bean recipe perfect for potlucks and large gatherings. Serves 8 people for a main dish and 15 people for a side dish.
Prep Time 15 minutes mins
Cook Time 1 hour hr 20 minutes mins
Total Time 1 hour hr 35 minutes mins
Course Side Dish
Cuisine Mexican
Servings 15 Servings
Calories 77 kcal
- 1 tablespoon paprika
- 2 teaspoons D'Arbol Chili spice
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin
- 2 jalapeno's; diced and de-seeded
- 1 serrano; diced and de-seeded
- 1 lb bag pinto beans; washed
- 4 cups beef broth
- 6 strips of bacon; diced
- 1 white onion; diced
- 2 teaspoons salt
- 1/2 cup cilantro; chopped with stems
- water to fill
In the instant pot, pour in washed pinto beans. Add in bacon, jalapeno, serrano, and onion. Top with beef broth. Fill water to max line.
Stir in cilantro. Add in paprika, d'arbol chili spice, cayenne pepper, salt, and cumin. Give it a good stir.
Place lid on the instant pot. Put valve in seal position. Set to high pressure for 1 hour 20 minutes. This cook time allows for all the beans to be tender and not soaked the night before. Additionally, it allows the liquid to become thicker from the beans and have good flavor. Once the instant pot stops counting quick release pressure.
Open pot and give it a good stir. Using a ladle press against some of the beans and stir. This will add to the texture of the beans and broth. Allowing for that nice brothy thick texture to the beans. Serve!
Keyword Instant Pot Charro Beans