INSTANT POT BORRACHO BEANS

Instant Pot Borracho Beans image

The Tex-Mex classic of drunken pinto beans with bacon and chili powder, cooked in a pressure cooker. #InstantPot #InstantPotRecipe #PressureCooker #PressureCookerRecipe @InstantPotOfficial

Provided by @MakeItYours

Number Of Ingredients 14

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Ingredients

1 pound dried pinto beans, sorted and rinsed
8 cups water
1 tablespoon fine sea salt (or 2 teaspoons table salt)
4 ounces diced bacon
1 medium onion, minced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 tablespoon ground Ancho chile pepper (or a chili powder blend)
½ teaspoon fine sea salt
4 cups water
12 ounces beer
15-ounce can fire roasted diced tomatoes
½ teaspoon fine sea salt
Minced cilantro for garnish

Steps:

Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
Cover the beans with the 8 cups of water and add the 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
Put the beans, 8 cups of water, and 1 tablespoon of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute ("Manual" or "Pressure Cook" mode in an Instant Pot for 1 minute), then let the beans sit for 30 minutes. Drain the beans and discard the soaking liquid. Wipe out the pot before continuing.
Spread the bacon in a single layer in an Instant Pot or pressure cooker. Set the pot to sauté mode adjusted to high (medium-high heat in a stovetop PC), and cook the bacon, stirring often, until it starts to crisp on the edges, about 5 minutes. Stir in the onions, garlic, and jalapeño to coat with the bacon grease, then sprinkle with the ground ancho and ½ teaspoon salt. Sauté, stirring occasionally, until the onions start to soften around the edges, about 3 minutes. Pour in the beer, bring to a simmer, and simmer for 1 minute, scraping the bottom of the pot with a flat edged wooden spoon to release any browned bits of bacon or onion.
Add the drained beans to the pot, pour in the 4 cups of water, and stir in the diced tomatoes. Sprinkle with the ½ teaspoon salt.
Lock the lid and pressure cook at high pressure for 18 minutes (Use "Manual" or "Pressure Cook" mode in an Instant Pot), or for 15 minutes if using a stovetop pressure cooker. Quick release the pressure.
Carefully remove the lid - tilt it away from you to avoid the hot steam. Ladle into bowls, and sprinkle with minced cilantro. Serve and enjoy!