Instant Pot CHARRO BEANS | Easy Mexican Bean Soup

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while smoked sausage adds flavor.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, while bouillon is cost-effective.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: green chili

Bell pepper offers flavor without heat, while green chili is budget-friendly.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is often less expensive.

Sort through dried pinto beans to remove any rocks, then rinse and drain them.

Cut bacon into small bite-sized pieces.

Set Instant Pot to sauté mode and cook bacon for 6-8 minutes until browned and some grease is rendered.

Add finely diced onion to the pot and sauté for about 4 minutes, stirring to prevent sticking.

Turn off the sauté mode after about 9 minutes total cooking time for bacon and onion.

In a blender, combine 1 cup of chicken broth, chipotle pepper with adobo sauce, green chilies, ancho chili powder, garlic powder, and salt; blend until smooth.

Add rinsed pinto beans to the Instant Pot, pour in the blended sauce, and add bay leaves.

Use remaining chicken broth to rinse out the blender and add to the pot.

Seal the Instant Pot lid and set to the bean chili setting for 21 minutes.

After 21 minutes, manually release the pressure and add fire roasted canned tomatoes and salt; stir.

Set the Instant Pot to cook for an additional 20 minutes and allow natural pressure release afterward.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary