(Inside: Magical beans made in your magical Instant Pot. No, really, these Instant Pot Charro Beans are insanely good and so easy to make it’s ridiculous. No more overnight soaks for me. This is the shiznit of beans.)
I invited my kids over for dinner the other night and decided to add a little something-something to our brisket dinner.
It’s not like I had a lot of options, because it was just a couple hours away and I still had things I had to do–like picking up the house.
That’s when my Instant-Pot-Sense started tingling (kind of like spidey-sense but way more useful when it comes to food).
Beans. I could make beans. Not just any beans.
Instant Pot Charro Beans.
Sometimes a bean is just a bean, but not these beans.
They’re magical. No kidding.This is the recipe for a tantalizing, amazing bowl of beans. Like you seriously want to make a good pot of these and serve with EVERY Mexican dish EVER. Click To Tweet
They’re THAT GOOD.
Kind of a bonus, but you’ll add spices and ingredients you’ve never considered as part of a bean recipe.
These Instant Pot Charro Beans are the ultimate complement of Mexican food, barbeque, chili, rice, and southern-style cooking.
Now, pin this Instant Pot Charro Beans recipe, my friend, and get your yummy pot of beans going. Because WOW. Just wow.
Instant Pot Charro Beans
Magical beans made in your magical Instant Pot. No, really, these Instant Pot Charro Beans are insanely good and so easy to make it's ridiculous. No more overnight soaks for me. This is the shiznit of beans.
- 1 pound Pinto Beans (dried)
- 2-1/2 cups Chicken Stock (unsalted)
- 3 cups Beef Stock (unsalted)
- 2 tsp Chili Powder
- 2 tsp Minced Garlic
- 1 tsp Oregano
- 1/2 tsp Ground Cinnamon
- 1 tsp Ground Cumin
- 1/2 tsp Baking Soda
- 1/2 tsp Celery Seed, crushed
- 1/2 cup Celery Stalk, chopped
- 1 tsp Parsley, chopped (dried)
- 1/4 cup Green Onion, chopped
- 6 slices Thick-Sliced Applewood Smoked Bacon
You will need a 6-8 quart instant pot to cook a pound of Pinto Beans. If your instant pot is smaller, adjust the recipe as needed to fit. Be careful to not fill your pot more than 1/2 full.
Cut bacon strips in half, and cook on saute setting to render some of the fat from the bacon. (You don't want to brown the bacon or make it crispy.) When the bacon is pliable, and the fat begins to brown a little, remove to a paper towel covered plate to cool.
While the bacon is cooking and cooling, sort through the dried Pinto Beans and remove any stones and broken beans. Place the cleaned beans into a colander and rinse well.
Cut the cooled bacon into pieces about 1 to 1-1/2 inches long. Place all ingredients--except the green onion and chopped celery--into your instant pot.
Attach the lid and pressure release valve, set the pot to high pressure, and set the timer for 35 minutes. That's how long it takes to cook a pot of beans in my instant pot, but cooking times may vary. If the beans are not quite done to your taste, put your instant pot on the saute setting, and cook the beans for a few more minutes. This is also a good time to add salt and pepper to taste.
Continue cooking on the saute setting, and add the green onion and chopped celery about 5 minutes before serving.
Left over beans keep well in the freezer. I usually put them in small containers, so I can defrost and serve as small or large amount as I like.
If we've had a ham recently, a ham bone adds a lot of flavor, and I love the little chunks of ham in my beans.
Some folks like to spice up their beans with a chopped jalapeno or some cayenne pepper.
At our house, we like to add a little homemade salsa at the table.