Easy Instant Pot Charro Beans
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.
Servings: 6
Calories: 312kcal
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
- ½ teaspoon Morton kosher salt, plus more to taste
- 6 cloves garlic, minced
- ½ - 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 ¼-1/2 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 ½ - 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
Calories: 312kcal | Carbohydrates: 36g | Protein: 16g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 27mg | Sodium: 1580mg | Fiber: 8g | Sugar: 6g