Instant Pot Drunken Beans
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Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 2 teaspoons olive oil
  • 1 lb pinto beans, rinsed and sorted (soaked overnight- optional*)
  • 1 jalapeno, seeds removed and diced
  • 1 red bell pepper diced
  • 1 small onion diced
  • 2 large cloves garlic, diced
  • 5 slices thick cut bacon, chopped
  • 1 teaspoon salt*
  • ¼ teaspoon black pepper
  • 1 teaspoon cumin
  • 1 can/bottle Mexican beer (I used Dos Equis)
  • 2 cups reduced sodium chicken broth
  • 1 (14 ounce) can diced tomatoes with green chilis, including the juices
  • Fresh cilantro
Instructions
  1. Turn Instant Pot to saute setting and add oil. Sauté bacon for a 3 minutes or until it starts to get some color, add veggies (jalepeno, onion and bell pepper) sauté for 2 more minutes. Add garlic and sauté for 1 more minute. Next add seasoning (salt, pepper and cumin) and stir. Add beer, broth, diced tomatoes and beans. Cover and turn to bean setting. Cook for 20 minutes if beans have been soaked and 40 minutes if not soaked. Let the beans sit for 5-7 minutes after cooking time is over and then set to vent remaining steam.
Notes
The beans are get better with time and are great leftover.
*If you don't use low sodium chicken broth you might want to start with ½ teaspoon salt and increase after cooked, if needed.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/instant-pot-borracho-beans/