Instant Pot Borracho Beans. The Tex-Mex classic of drunken pinto beans with bacon and chili powder, using my bean cooking secret weapon – a pressure cooker.
- 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
- Sort and rinse the beans: 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.
- Soak the beans overnight: 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.
- OR Pressure Quick Soak the beans for 1 minute with a 30 minute rest: 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.
- Sauté the bacon, aromatics, and spices: 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.
- Beans in the pot: 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.
- Pressure Cook for 18 minutes with a Quick Release: 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.
- Serve: 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!
Forgot to soak? Pressure cook for 40 minutes with a Natural Release. Check the beans; if they’re still tough, stir the pot, then lock the lid and pressure cook for another 5 minutes.
What kind of beer? Shiner is the Texas classic, and Negra Modelo is the choice south of the border. That said, any lager or ale will work; I prefer dark lagers or ales for the added flavor. I go with my hometown favorite, Great Lakes Dortmunder Gold. That’s right, I’m not from Texas…
Vegetarian version: Remove the bacon and add another diced onion.
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Tex-Mex
Keywords: Instant Pot Borracho Beans, Pressure Cooker Borracho Beans