Pressure Cooker Charro Beans are packed with authentic flavors and pair perfectly with some fajitas or enchiladas!
Did you know we got snow down here in Austin a few days ago? It was, of course, the snowstorm of the decade for all of the native Texans, so we had fun participating in their utter joy! I do have to admit, it was pretty crazy to be driving around down here and the trees being all white with flurries flying about in the air. We just so happened to have a Christmas party for church that night, so it was extra magical to have the added bonus of snow. I think I probably said 10 times on the way home how it did NOT feel like we were in Texas…it was weird seeing everything we normally drive past in the sunlight with blue skies covered in a blanket of white.
The last month I’ve been posting lots of holiday food, party snacks, desserts, apps, etc…, so I wanted to take a step back and post these ultra delicious pressure cooker charro beans. Cause in the midst of holiday parties and treats, we still gotta eat some real food, don’t we?
There’s a restaurant down here that we absolutely love called Fresas and they serve beans similar to these with their entreés. Sometimes beans don’t always settle well with my stomach, but for some reason when I make them from dry beans in my pressure cooker, almost all of that classic bean pain dissipates. If you have the same issue, you’ll know what I’m talking about… The pressure cooker is magical in so many ways, and that’s one of my favorites!
Anyways, I love serving these beans with any of our Tex-Mex food! Below are some of my favorite dinner ideas with the charro beans as the accompanying dish. Enjoy!
- 1/2 pound bacon, diced
- 1 pound dry pinto beans
- 3 cups water
- 2 cups beef broth
- 6 cloves garlic, minced
- 1 fresh jalapeño, minced and seeds removed
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 15oz can diced tomatoes and green chiles
- 1 bunch fresh cilantro, chopped
- 2 teaspoon salt
- 1/2 teaspoon black pepper
- In pressure cooker, sauté bacon until crispy. Drain most of the grease until you would like to leave it in your beans for extra flavor.
- Add all remaining ingredients to pot, then set to high pressure for 30 minutes.
- If you are using an Instant Pot, select the Bean/Chili button and cycle through until Normal and 30 appears on the screen.
- When time is up, let pressure cooker do a complete natural release. This will take about 30-45 minutes.
- Prep Time: 5 mins
- Cook Time: 1 hour 30 mins