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Top down view of bowls filled with Charro Beans topped with jalapeno slices - Hostess At Heart
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5 from 3 votes

Instant Pot Charro Beans Recipe

Spice up your meal with my Instant Pot Charro Beans recipe that'll fill your family with a hearty, spicy, dish with a touch of Mexican flavor!
Prep Time 15 minutes
Cook Time 45 minutes
Natural release time 15 minutes
Total Time 1 hour 15 minutes
Servings 6
Author Julie Menghini
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Ingredients

US Customary - Metric
  • 4 cups water
  • 2 cups pinto beans dry, rinsed
  • 1 onion large, chopped, approximately 1 cup
  • ½ cup verde green salsa
  • ½ cup jalapeño pepper fresh, chopped
  • ⅓ cup cilantro fresh, chopped
  • 4 cloves garlic minced
  • ½ tsp chili powder
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp paprika
  • 3 cubes vegetable bouillon (3 teaspoons)
  • ½ cup bacon cooked and chopped

Instructions

  • Sort the beans and remove any broken or misshapen beans. Rinse using a colander or strainer.
  • Place the pinto beans into the Instant Pot and pour the water over the beans..
  • Add the jalapeños, salsa, cilantro, onion, garlic, cumin, pepper, paprika, and chili pepper.
  • Replace the lid and set the vent to SEALING position.
  • Select MANUAL or BEANS setting and set to HIGH. Adjust the time to 45 minutes. The Instant Pot will start automatically. It will take 10-12 minutes to reach pressure and for the timer to start.
  • Once the timer is finished, allow the pressure to release naturally, about 15 minutes.
  • After 15 minutes, turn the vent to VENTING position and allow the remainder of the steam to release.
  • Open the lid and add the cooked bacon. Stir in the bacon, allow to sit for 2 minutes and serve.

Notes

  • For a vegetarian version, omit the bacon.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • May be frozen in a freezer-safe container for up to 3 months.

Nutrition

Calories: 191kcal | Carbohydrates: 20g | Protein: 8g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 759mg | Potassium: 404mg | Fiber: 6g | Sugar: 3g | Vitamin A: 401IU | Vitamin C: 12mg | Calcium: 46mg | Iron: 2mg
  This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.  
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