Instant Pot Charro Beans

Instant Pot Charro Beans are the perfect side to any Mexican themed meal. These beans are very flavorful and rich. Charro beans are my favorite and then my next favorite beans are probably black beans. Making them fresh instead of a can, allows you to tailor the beans to your exact tastes. You can eliminate the peppers if you do not like things too spicy. You can use low or no sodium chicken broth and not add the garlic salt to reduce salt intake. Also, you can add your own favorite Mexican spices to really make it unique.

I also like that you can freeze these beans for later or make in large or small batches. It is a great side to bring to game day, pot lucks, Mexican themed parties, or family gatherings. I use the frozen portions during the week when we have taco Tuesdays. The flavors deepen with time and overnight, so they make great leftovers. Whenever you crave restaurant style Mexican beans but want them at home, give these instant pot charro beans a try.

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Ingredients

2-16 packages of dried pinto beans

12 ounces (1lb) cooked bacon, chopped
1 large yellow or white onion, chopped

2 Serrano peppers (minced), with half of the seeds removed
1 large jalapeño peppers, with half of the seeds removed, and minced devein the chiles for less heat if preferred

5-6 garlic cloves, minced or 5 heaping teaspoons of minced garlic
2 – 32 oz cartons (8 cups in total) of chicken broth
4 fresh Roma tomatoes(chopped) or 1 can of (15-ounces) can fire-roasted tomatoes, with their juice (or diced tomatoes)
2- 6 oz cans of tomato paste
1 Tablespoon of dried cilantro
4 teaspoons chili powder
3 teaspoons ground cumin
1 teaspoon of garlic salt
1 teaspoon of dried oregano
1 bunch of fresh cilantro, chopped
Olive oil (about 2 Tablespoons)

▢Sliced jalapenos

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Supplies

Instant Pot or Electric Pressure Cooker
Large bowl
Frying pan
Cutting board
Sharp knife
Measuring spoons
Cooking utensils

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Instructions For Instant Pot Charro Beans

Place the dry beans in a large bowl. Pour enough water to cover them completely. Soak them for 6 hours or overnight. Drain, rinse beans in colander and remove any debris or shriveled beans. Set aside. Also, for quick soak options, read the package and follow the directions.

Turn the Instant Pot to the sauté mode, and then add enough Olive oil to cover the bottom. Then after 3-4 minutes, add in the garlic and stir for about 1 minute. Now, add in the chopped onions and sauté for another 2 minutes.

Next add in the jalapeño and Serrano peppers and stir. Continue to sauté for another 2 minutes. Then turn the pot off.

Now add in the beans, chicken stock, tomato paste and all the seasonings (notice I did not add in the fresh tomatoes, fresh cilantro of cooked bacon yet). Then place the lid on and set the cooker on the beans/lentil setting. The time should be for 35 minutes.

Then while the pressure cooker is cooking the beans, cook the bacon in a frying pan.
Fry the bacon until crispy. Then transfer the cooked bacon to a plate lined with paper towels and allow to cool. So once the bacon is cool to touch, break up the bacon into pieces. You could also use kitchen shears to cut the bacon into pieces.

Then cut up the tomatoes and the fresh cilantro and set to the side.

Once the cooking cycle is complete, allow the pressure to release naturally for 15 minutes. Open the lid and add in the bacon, chopped tomatoes, and fresh cilantro and stir. This allows to have some freshness to the beans. Serve garnished with additional cilantro, jalapeño, or a dollop of sour cream (optional).

Enjoy!