Instant Pot Charro Beans Recipe
Introduction
Charro beans are a flavorful and hearty Mexican dish perfect as a side or main. Cooked quickly in an Instant Pot, these beans are infused with smoky bacon, spicy peppers, and aromatic spices for an authentic taste without the wait.
Ingredients
- 1 tablespoon paprika
- 2 teaspoons D’Arbol chili spice
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin
- 2 jalapeños, diced and de-seeded
- 1 serrano pepper, 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, enough to fill the Instant Pot to max line
Instructions
- Step 1: In the Instant Pot, add the washed pinto beans, diced bacon, jalapeños, serrano pepper, and diced onion. Pour in the beef broth, then add water until the pot reaches the maximum fill line.
- Step 2: Stir in the chopped cilantro, paprika, D’Arbol chili spice, cayenne pepper, salt, and cumin. Mix well to combine all ingredients evenly.
- Step 3: Secure the lid on the Instant Pot and set the valve to the sealing position. Cook on high pressure for 1 hour and 20 minutes. This timing ensures tender beans without soaking them overnight and helps thicken the liquid with flavor.
- Step 4: When cooking is complete, perform a quick pressure release. Open the lid and stir the beans thoroughly. Use a ladle to press some beans against the side of the pot as you stir to create a thicker, brothy texture. Serve warm.
Tips & Variations
- For a milder version, reduce or omit the cayenne and serrano pepper.
- Swap beef broth for vegetable broth for a lighter flavor or to make it slightly vegetarian-friendly (omit bacon in that case).
- Add diced tomatoes or a squeeze of fresh lime juice before serving for added brightness.
- If you prefer soaked beans, reduce cooking time to prevent overcooking.
Storage
Store leftover charro beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the texture. This dish can also be frozen for up to 3 months—thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Do I need to soak the beans before cooking?
No, soaking is not necessary with this Instant Pot method since the long pressure cooking time softens the beans fully without pre-soaking.
Can I make this recipe in a slow cooker instead?
Yes, but cooking times will be much longer—typically 6 to 8 hours on low. Adjust liquid amounts as slow cookers vary in evaporation.
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Instant Pot Charro Beans Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
Description
This Instant Pot Charro Beans recipe delivers a hearty, flavorful Mexican-style bean dish bursting with smoky bacon, spicy chilis, and aromatic spices. Using the pressure cooker ensures perfectly tender beans without the need for overnight soaking, making it a convenient and satisfying side or main dish for any occasion.
Ingredients
Beans and Liquids
- 1 lb bag pinto beans, washed
- 4 cups beef broth
- Water to fill to Instant Pot max line
Vegetables and Herbs
- 2 jalapenos, diced and de-seeded
- 1 serrano pepper, diced and de-seeded
- 1 white onion, diced
- 1/2 cup cilantro, chopped with stems
Spices
- 1 tablespoon paprika
- 2 teaspoons D’Arbol chili spice
- 1 teaspoon cayenne pepper
- 1 tablespoon cumin
- 2 teaspoons salt
Other
- 6 strips of bacon, diced
Instructions
- Prepare ingredients: Wash and rinse the pinto beans thoroughly. Dice the bacon strips, jalapenos, serrano pepper, and white onion. Chop the cilantro, including the stems, which add extra flavor.
- Add ingredients to Instant Pot: Place the washed pinto beans into the Instant Pot. Add the diced bacon, jalapenos, serrano pepper, and onion on top. Pour in the 4 cups of beef broth and fill with water up to the Instant Pot’s max fill line.
- Mix in spices and herbs: Stir in the chopped cilantro, paprika, D’Arbol chili spice, cayenne pepper, salt, and cumin thoroughly to evenly distribute the flavors throughout the bean mixture.
- Cook under pressure: Secure the lid on the Instant Pot and ensure the valve is set to the sealing position. Set the Instant Pot to cook on high pressure for 1 hour and 20 minutes. This extended cook time tenderizes the beans fully without needing prior soaking, while allowing the broth to thicken and develop rich flavor.
- Release pressure and finish: When the cooking cycle finishes, perform a quick release of the pressure by carefully turning the valve to venting. Open the lid and stir the beans well.
- Adjust texture: Use a ladle to press against some of the beans while stirring, mashing them slightly to create a thicker, textured broth. This step enhances the dish’s creamy and hearty consistency. Serve hot.
Notes
- Soaking beans overnight is unnecessary due to the long pressure cooking time, which saves preparation time.
- Removing seeds from jalapenos and serrano peppers controls the heat level; keep seeds if more spiciness is desired.
- If you prefer a vegetarian version, substitute beef broth with vegetable broth and omit the bacon, or use smoked paprika and a vegan bacon alternative for smoky flavor.
- Leftover charro beans store well in the refrigerator for up to 4 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
Keywords: Instant Pot Charro Beans, Mexican beans, pinto beans recipe, pressure cooker beans, spicy beans, charro recipe, bacon beans
