These Easy Instant Pot Charro Beans (also known as frijoles charros) are made with pinto beans, bacon, chorizo, onion, and tons of spices. These taste just like my local TexMex restaurants and require no soaking.
These charro beans are the first bean recipe I have posted to the blog which is funny because I eat beans every week.
This recipe has similar flavors to my Dutch Oven Chili.
Table of Contents
What Are Charro Beans?
Charro beans are a traditional Mexican dish. They are pinto beans stewed with pork (like ham, bacon, or chorizo), onions, peppers, tomatoes, and garlic.
This authentic Mexican recipe has many names. It is also called frijoles charros or a la charra, Mexican cowboy beans, borracho beans, or ranchero beans. Charro actually means horsemen or cowboy, hence the name.
Drunken beans are similar but use beer instead of chicken broth as the cooking liquid.
They originated in rural Northern Mexico. This was a campfire recipe created by Mexican cowboys.
Why You’ll Love This Recipe
- Rich flavors – The Mexican spices, garlic, onion, and adobo sauce create the most flavorful broth. The chorizo & bacon fat also add richness. This recipe is the best.
- Meaty – The recipe uses two types of meat for extra flavor – bacon & chorizo. Spicy – The chipotles, adobo, chorizo, & chilies give these beans a kick.
- No soaking or rinsing required – Since the pinto beans are pressured cooked there is no need to rinse or soak these beans for this easy recipe. Typically dried beans are soaked overnight so this is a huge time saver.
- One pot – From sautéing to pressure cooking, this entire recipe is made in the Instant Pot. It also reduces the cook time compared to the the stove or slow cooker (crock pot).
- Perfect side dish for Cinco de Mayo- These beans are the perfect addition to any Mexican feast, like my Red Mexican Rice.
- Simple – Beans are a pantry staple and are very inexpensive.
Ingredients & Substitutions
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chipotle: These are typically packed in adobo sauce in a small can. You can remove and finely chop 1/2 – 1 small chipotle from the sauce. The chipotle peppers can be pretty spicy so I recommend omitting the chipotle if you want a milder spice level. I still recommend using the 2 Tablespoons of adobo sauce for the smoky flavor.
Not a fan of adobo sauce? I found The 10 Best Substitutes for Adobo Sauce.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Charro Beans in the Instant Pot
Quick Overview
- Sauté the meat.
- Sauté the onions.
- Sauté the spices and aromatics.
- Stir in liquids and beans.
- Pressure cook.
Step by Step Instructions
Be sure to allow the pot to release naturally so the beans cook all the way through.
Step 1: Press the “Sauté” button on the Instant Pot until the “More” setting lights up. Once the pot is hot, add the chorizo and bacon. Sauté for 5-6 minutes.
Step 2: Add the onion and sauté for 6-7 minutes.
Step 3: Add the cumin, chili powder, paprika, oregano, salt, garlic, chipotle, and adobo sauce. Sauté for 1-2 minutes.
Step 4: Add the chicken broth and tomatoes. Scrape any brown bits off the bottom of the pot.
Step 5: Stir in the pinto beans.
Step 6: Seal the pot. Select “Pressure Cook” and “High Pressure” and set the timer for 30 minutes. Once the pot comes to pressure it will beep. Allow the pot to naturally release once the timer goes off. (The whole process takes about one hour.) Stir and add an additional 1/4-1/2 teaspoon of Morton kosher salt if needed.
Recipe Serving Suggestions
I recommend topping the beans with freshly chopped cilantro, cotija cheese, pickled jalapeño peppers, and a squeeze of fresh lime. Pico de gallo is also delicious on top to add some freshness. Sour cream can help cut the spiciness and adds a creamy element.
I love to eat these with lots of warm salty tortilla chips. These are the perfect scooping vessel. They are also great with warm tortillas.
These beans are a great side dish to any Mexican food entrée or main dish, like my:
- Traditional Mexican Carnitas
- Chicken Enchiladas with Green Sauce
- Fish Tacos with Mango Salsa
- Easy Corn Tortilla Quesadillas
- Grilled Steak Street Tacos (Carne Asada)
Expert Tips & Variations
- Use chorizo and bacon. The combination of these meats adds so much flavor to the broth.
- Allow the pot to naturally release pressure. Once the timer goes off, be sure to allow the pot to release pressure naturally (instead of switching the valve immediately to release the remaining steam). The beans will continue to cook during this process.
- Freeze leftovers. Allow the beans to cool completely overnight in the refrigerator. Transfer to a freezer-safe airtight container or bags. I like to separate them into individual portions. Store in the freezer for 2-3 months. Reheat from frozen on the stovetop. Add a splash of water or broth if needed.
Recipe FAQs
These are two completely different dishes. Charro beans are more like a soup with whole beans, while refried are mashed and fried in a skillet. Both are made with pinto beans typically but are sometimes made with black beans.
From the time the pot comes to high pressure to when the pot has naturally released the pressure and the cooking time in between, is about one hour in total.
The beans must be fully submerged in water or they will not cook properly. I recommend about 3 cups of water or broth per 8 ounces of dried unsoaked beans.
I prefer to use the high pressure cook setting for most recipes instead of any of the preprogrammed settings.
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Easy Instant Pot Charro Beans
Ingredients
- 4 slices bacon
- 4 ounces pre-cooked mild chorizo sausage, diced
- 1 yellow onion, diced finely
- 2 teaspoons cumin
- 1 teaspoon EACH chili powder, smoked paprika, & oregano
- 1/2 teaspoon Morton kosher salt, plus more to taste
- 6 cloves garlic, minced
- 1/2 – 1 small chipotle pepper, finely chopped*
- 2 Tablespoons adobo sauce
- 3 cups chicken stock or broth
- 1 10- ounce can diced mild tomatoes & chilies
- 8 ounces dry pinto beans, not rinsed or soaked
Instructions
- Press the “Sauté” button on the Instant Pot until the “More” setting lights up. Once the pot is hot, add the chorizo and bacon. Sauté for 5-6 minutes.
- Add the onion and sauté for 6-7 minutes.
- Add the cumin, chili powder, paprika, oregano, salt, garlic, chipotle, and adobo sauce. Sauté for 1-2 minutes.
- Add the chicken broth and tomatoes. Scrape any brown bits off the bottom of the pot.
- Stir in the pinto beans.
- Seal the pot. Select “Pressure Cook” and “High Pressure” and set the timer for 30 minutes. Once the pot comes to pressure it will beep. Allow the pot to naturally release once the timer goes off. (The whole process takes about one hour.) Stir and add an additional 1/4-1/2 teaspoon of Morton kosher salt if needed.
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Chipotle: These are typically packed in adobo sauce in a small can. You can remove and finely chop 1/2 – 1 small chipotle from the sauce. The chipotle peppers can be pretty spicy so I recommend omitting the chipotle if you want a milder spice level. I still recommend using the 2 Tablespoons of adobo sauce for the smoky flavor.
- Use chorizo and bacon. The combination of these meats adds so much flavor to the broth.
- Allow the pot to naturally release pressure. Once the timer goes off, be sure to allow the pot to release pressure naturally (instead of switching the valve immediately to release the remaining steam). The beans will continue to cook during this process.
- Freeze leftovers. Allow the beans to cool completely overnight in the refrigerator. Transfer to a freezer-safe airtight container or bags. I like to separate them into individual portions. Store in the freezer for 2-3 months. Reheat from frozen on the stovetop. Add a splash of water or broth if needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious, and easy!
I made this with veggie broth and “soyrizo” and it came out delicious. Love all the flavor combinations.
These look so savoury and delicious. Do you think using a veggie chorizo etc would work instead?
The flavors in this recipe were just so delicious! We really enjoyed the combination of spices and ingredients for these Pinto beans. Thanks for such a great recipe!
Loving the sound of this bean recipe. A great side dish for Mexican dinner night.
Super flavorful and so easy to make….a great reminder that the instant pot is so useful.