Description
This best Instant -Pot Charro beans recipe is a great place to start with and get your hands adjusted to the Instant-pot! It can be served as a main dish topped with Pico de Gallo and tortilla or Mexican fiesta rice on the side
Ingredients
Units
Scale
- 1 tbsp olive oil
- 1 onion diced
- 4 cloves garlic minced
- 2 tomato diced
- 2 tbsp tomato paste
- 1 pablano pepper
- 1 pound dry pinto beans thoroughly rinsed
- 5 cups low sodium veggie broth / water (1/2 cup more for well done)
- Salt to taste
- 1 tbsp dried oregano
- 1 tbsp cumin
- 1 tbsp paprika
- 1 bay leaves
Instructions
- Using an electric pressure cooker, set to saute. Add olive oil.
- Add Minced garlic & chopped Poblano pepper.
- Add in the onion , tomato, and tomato paste . Cook until tender.
- Add salt to taste, cumin powder, paprika,dried oregano .
- Add in the beans and broth. drop in the bay leaves.
- Cook on high pressure for 45 minutes/ 50 minutes for well done. Allow a complete natural release.
- Serve Immediately.
- Optional - garnish with pico de Gallo, cilantro, and avocado
Notes
If you want to speed up cooking time, soak for 3 hours before, then cut 10 minutes off the cook time.
Remember it takes time for the instant pot to prepare the desired pressure, so keep that in mind. To speed things up, I like to use hot water.
Let naturally release for a time, but after 15 minutes you can just quick release.
Use 1/2 cup of water/broth more and 50 minutes of cook for restaurant like mushy texture / well done beans.
- Prep Time: 10 minutes
- Time to build Pressure: 20 minutes
- Cook Time: 45 minutes
- Cuisine: Mexican
Nutrition
- Serving Size: 1