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Instant Pot Charro Beans

If you have an instant pot then this Charro Bean recipe is for you, no soaking needed. Gather your ingredients: pinto beans, yellow Spanish onion, peppers, chorizo, olive oil, bouillon, canned tomatoes, and spices (onion powder, garlic powder, salt, pepper, cumin, chili powder,  smoked paprika) as well as any optional ingredients as desired. 
5 from 34 votes
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Prep Time 5 minutes
Cook Time 10 minutes
Pressure Cooker - Step Two and Three 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine Mexican
Servings 12 Servings
Calories 350 kcal

Equipment

  • 1 Instant Pot
  • 1 skillet (optional)

Ingredients
  

Step One - Prepare and Sautee 

  • 8 slices bacon (Optional)
  • 1 tbsp olive oil
  • 20 ounces chorizo crumbled or cut
  • 2 medium yellow onions chopped
  • 1 medium pepper, jalapeño or sweet mild pepper seeds removed and chopped
  • Remove sautéed ingredients from instant pot

Step Two - Prepare and Cook Beans

  • 1 pound dry triple cleaned pinto beans rinsed well
  • 2 tbsp olive oil
  • water to half fill line instant pot measurement
  • Allow instant pot to naturally release before adding remaining ingredients
  • Do not add any other ingredients, not even salt until beans are completely cooked. 

Step Three - Add additional ingredients

  • 1 Previously sautéed vegetables with chorizo 
  • 1 precooked bacon torn into bits (if desired) Optional
  • 2 tsp salt
  • 1/2 tsp pepper
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/4 cup cilantro, chopped optional
  • 1 cup beef broth or 1 bouillon reconstituted on one cup water  (If using bouillon cube, you may want to reduce the salt to 1 t.)
  • 1 can mexican tomatoes can substitute one can of petite tomatoes if needed

Optional ingredients

  • You may add a bay leaf, pinch of dried Mexican oregano and pinch of epazote, if available to the bean soup

Instructions
 

Step One - Prepare and Sauté

  • Set instant pot to Sauté
  • Brown 8 slices of bacon to crispy (optional)
  • If using bacon, cook it first removing, and setting aside when crispy. You may wish to precook bacon in a skillet and set aside. 
  • Add 1 T olive oil to instant pot (you can omit this if using grease from bacon).
  • Add 20 oz chorizo, crumbled or cut in chunks depending on type purchased
  • Add 2 medium yellow onion, diced
  • Add 1 medium jalapeño or one sweet mild pepper, seeds removed and chopped
  • Sauté until vegetables are limp and chorizo is slightly browned about 4 – minutes stirring constantly. 
  • Remove ingredients from instant pot and set aside.

Step Two - Prepare and Cook Beans

  • Add 1 pound of dry pinto beans (two cups) to the instant pot with 2 T of olive oil. Olive oil helps to soften the beans as they cook.
  • Next add water to fill pot halfway and stir lightly.
  • Never cook beans (including the water) with over half of your instant pot filled or it will create foam and unwanted residue.
  • Set instant pot to bean/stew pressure setting for 50 minutes. (If using presoaked beans, you can reduce cooking time to 30 – 40 minutes depending on how soft you want your beans.)
  • Do not add any other ingredients, not even salt until beans are completely cooked. You will add remaining ingredients after the initial bean cook is completed.
  • Also, always allow beans to naturally release. 

Step Three

  • When beans are done and steam naturally released, remove lid carefully, adding previously sautéed vegetables with chorizo (and precooked bacon torn into bits, if desired) to the cooked beans. 
  • Add remaining ingredients to the instant pot (salt, black pepper, cumin, garlic powder, onion powder, chili powder, smoked paprika, cilantro (optional) beef broth or bouillon reconstituted on one cup water, can of tomatoes
  • You may add optional ingredients if desired. Optional Ingredients: bay leaf, pinch of dried Mexican oregano and pinch of epazote, (if available)
  • Set pressure to 10 minutes and again let it naturally release.
  • Serve while hot and allow to cool before putting in refrigerator. 

Notes

*Instant pot tips for cooking beans.
  1. Use only water, beans and olive oil during cooking of your beans as shown above. Do not add any other ingredients, not even salt until beans are completely cooked.
  2. You will add any remaining ingredients after the initial bean cook is completed. 
  3. Never cook beans (including the water) with over half of your instant pot filled or it will create foam and unwanted residue.
 
  • Do not leave your beans at room temperature for long or they will turn sour. They can be kept in fridge for up to 5 days and can be frozen for long term use.
  • Charro beans are often made to accompany a main entrée such as Carne Asada. However, they make a great side for practically any Mexican food such as enchiladas or tacos.
  • You can add additional pre-cooked meats to the charro soup for a heartier entree. Additions can include chopped or shredded chicken, beef, pork of other proteins. 
  • You can top your charro beans with various toppings such as diced green onion, chopped fresh tomatoes, avocado, shredded cheese or even a dollop of sour cream, if desired.
 

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 36gProtein: 18gFat: 11gSodium: 406mgPotassium: 761mgFiber: 12gSugar: 1gVitamin A: 405IUVitamin C: 6.9mgCalcium: 65mgIron: 3.2mg
Keyword charro beans, cowboy beans, frijoles charros, instant pot, instant pot charro beans, refried beans, tex mex charro beans, tex mex cowboy beans, Texas charro beans, texas cooking, Texas side dish
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