Ingredients

The following ingredients have 4 Servings
  • 1/2 pound bacon (chopped (about 8 slices))
  • 1/2 yellow onion (chopped)
  • 1 jalapeno (minced with seeds removed (optional))
  • 2 cloves garlic (minced)
  • 1 pound dried pinto beans
  • 3 cups water
  • 2 cups beef broth
  • 15 ounces diced tomatoes and green chilies
  • 1/2 bunch of fresh cilantro (chopped)
  • 2 teaspoon salt
  • 1 teaspoon cumin
  • 3/4 teaspoon chipotle chili powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper

Instruction

  • In the Instant Pot using the sauté setting, cook the chopped bacon until crispy. Transfer the bacon to a plate and set aside.
  • Add the onions and jalapeno, and cook until softened. I don't drain the bacon grease because I think it adds to the flavor of the charro beans, but if there is a lot of it, you can drain most of it before adding the onions, leaving just a little to cook the onions in. Add the garlic in the last 30 seconds.
  • Add all of the remaining ingredients along with the bacon to the onions, jalapeno, and garlic in the Instant Pot, then secure the lid and change the setting to high pressure (my Instant Pot has a button for "beans/chili" that I press and set to "Normal") for 30 minutes.  
  • When the time is up, allow the pressure cooker to do a complete natural release before removing the lid.  It will take about 30-45 minutes.