Pressure Cooker Charro Beans
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 clove garlic, minced
- ¼ pound bacon, diced
- ¼ pound Spanish chorizo, cut into ½-inch cubes
- 1 cup diced tomatoes
- 2 jalapeño peppers, julienned
- 4 cups cold water
- 2 cups dried pinto beans, rinsed and stones removed
- 1 tablespoon salt
- salt and ground black pepper to taste
- sliced jalapeño peppers
For best results, we recommend using:
- Heat oil in inner steel pot of pressure cooker set to Sauté on High. Sauté onion and garlic in hot oil until translucent, 3 to 5 minutes.
- Stir bacon and chorizo into onion. Cook and stir bacon-onion mixture until bacon is almost crispy, about 3 minutes.
- Stir tomatoes and jalapeno into bacon-onion mixture. Cook and stir until heated through, about 2 minutes. Transfer mixture to a bowl, rinse pressure cooker pot, and return pot to base.
- Combine water, beans, and 1 tablespoon salt in inner steel pot of pressure cooker.
- Lock pressure cooker lid in place again and turn steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 60 minutes. Let pressure release naturally for 10 minutes, then turn steam vent handle to Venting to quick-release pressure.
- Stir bacon mixture into beans.
- Lock pressure cooker lid in place and set steam vent handle to sealing. Select Pressure Cook (Manual) and cook on High Pressure for 10 minutes. Turn steam vent handle to Venting to quick-release pressure.
- Season beans with salt and ground black pepper to taste. Ladle beans into bowls and top with jalapeño slices.
Any combination of beans, sausage, pork, and chile are suitable for this dish! Get creative!
What others are saying
MJ Ortiz says:
Classic recipe, classic flavors, simple, and delicious. Using pinto beans is a must, and I love that I don't have to soak them overnight.