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
Scale
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
