Instant Pot CHARRO BEANS | simple Mexican Bean Soup

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Let’s make these simple instant pot charro beans also known as cowboy beans, frijoles charros and Mexican bean soup. They cook up in half the time using a pressure cooker love the instant pot for a fast dinner. I love to change up my Mexican dinners subing these for refried beans.
__↓↓↓ acquire THE RECIPE ↓↓↓__

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Charro Beans Recipe
Ingredients:
2 cups dry pinto beans
½ yellow onion, super fine chop
6 slices of bacon, cut into small pieces
1 – 14 ounce can fire roasted chopped tomatoes
5 cups of chicken broth
small handful cilantro

In blender:
1 cup chicken broth
2 Tbsp. chopped green chiles, mild
1 jalapeno from a can of jalapeno in adobo sauce, seeds removed unless you love heat.
2 tsp. Of adobo sauce from can
1 tsp. Ancho chili powder
½ tsp. Ground cumin
2 tsp. Garlic powder
1 tsp. Salt

Directions:
Sort through the beans for any rocks and remove them. Give the beans a rinse and drain the water from the beans.

put the bacon into the instant pot and set it to saute for about 9 or 10 minutes. Stir frequently. At around the 4 minute mark add the onion and continue sauteing for no more than 10 minutes. If there is an excessive amount of grease in the pot, you can remove some of it with a spoon.

Once the onion and bacon are done cooking. Turn the instant pot off while you prepare the sauce.

In a blender add all the blender ingredients. Blend until smooth. Pour this into the onion/bacon mixture. Pour more chicken broth into the blender to rinse out the spices left in the blender and pour it all into the instant pot.

Add the beans and the bay leaves, stir.

put the lid on the instant pot and move the vent to seal. Pressure cook or use the bean/chile setting and cook for 21 minutes.

At the stop of 21 minutes, release the pressure on the instant pot and remove the lid, stir and add the tomatoes and salt. Cover the pot again and pressure cook for an additional 20 minutes.

You can let the pot slowly release the pressure naturally which will probably take a excellent 30 minutes or assist it along after about 20 minutes.
The beans are done and you can garnish them with chopped cilantro or parsley. These are great as a side dish for any Mexican dinner or a replacement for refried beans as a change of pace.

Enjoy!

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Rockin Robin
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