Beef & Beans - Instant Pot - Adventures in Everyday Cooking

Welcome to the channel and introduction to the recipe.

Trim off some fat from the large shank bones and cut them into pieces to use for flavoring.

Set the Instant Pot to sauté mode and add the trimmed beef fat to render down.

If the fat doesn't render enough oil, add olive oil to the pot.

Add chopped onions to the pot and sauté until they are just tender.

Add green chilies to the onions and stir for about 30 seconds to warm them up.

Add spices: salt, coriander, cumin, cayenne, paprika, garlic powder, chili powder, and pepper to the pot and mix well.

Sort and wash the beans to remove any debris or rocks, then add them to the pot.

Pour in 4 cups of beef broth and 1.5 cups of water, then mix well with the beans.

Add the beef shanks to the pot, ensuring everything is covered with liquid.

Seal the Instant Pot lid and set it to manual for 50 minutes.

After 50 minutes, allow for a natural pressure release for about 15 minutes before releasing any remaining pressure.

Remove the bones from the pot and break up the meat slightly for serving.

Dish out the beans and meat, and taste for flavor and texture.

If the beans are still crunchy, consider cooking them for an additional 10 minutes.

Optionally, serve with cheese, sour cream, and cilantro, or try adding barbecue sauce for a different flavor.

Equipment Needed

Spice Level:

Dietary

Allergens