Best Instant Pot Borracho Beans Recipes

INSTANT POT® BORRACHO CRANBERRY BEANS

Instant Pot® Borracho Cranberry Beans image

No soaking is required for these beans so they can be done and on your table in no time. Don't let the beer scare you off. The alcohol cooks off so that the beans get 'drunk' and not you.

Provided by Soup Loving Nicole

Categories Side Dish

Time 1h20m

Yield 8

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 small onion, chopped
1 pound dried cranberry beans
4 cups chicken broth
1 (12 fluid ounce) can or bottle beer
1 cup picante sauce
½ cup chopped cilantro
¼ cup pickled jalapeno peppers
1 tablespoon minced garlic
2 teaspoons Mexican oregano
1 teaspoon cumin
salt and ground black pepper to taste

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.
Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

Nutrition Facts : Calories 244.5 calories, Carbohydrate 40.5 g, Cholesterol 3 mg, Fat 1.8 g, Fiber 14.9 g, Protein 14.6 g, SaturatedFat 0.3 g, Sodium 891.9 mg, Sugar 2.6 g

INSTANT POT BORRACHO BEANS

Instant Pot Borracho Beans image

The Tex-Mex classic of drunken pinto beans with bacon and chili powder, cooked in a pressure cooker. #InstantPot #InstantPotRecipe #PressureCooker #PressureCookerRecipe @InstantPotOfficial

Provided by @MakeItYours

Number Of Ingredients 14

Ingredients

1 pound dried pinto beans, sorted and rinsed
8 cups water
1 tablespoon fine sea salt (or 2 teaspoons table salt)
4 ounces diced bacon
1 medium onion, minced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 tablespoon ground Ancho chile pepper (or a chili powder blend)
½ teaspoon fine sea salt
4 cups water
12 ounces beer
15-ounce can fire roasted diced tomatoes
½ teaspoon fine sea salt
Minced cilantro for garnish

Steps:

Spread the beans out on a rimmed baking sheet and discard any stones, dirt, or broken beans. Rinse the beans, then do an overnight or a quick soak.
Cover the beans with the 8 cups of water and add the 1 tablespoon of salt. Leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking liquid.
Put the beans, 8 cups of water, and 1 tablespoon of salt in an Instant Pot or other pressure cooker. Pressure cook at high pressure for 1 minute ("Manual" or "Pressure Cook" mode in an Instant Pot for 1 minute), then let the beans sit for 30 minutes. Drain the beans and discard the soaking liquid. Wipe out the pot before continuing.
Spread the bacon in a single layer in an Instant Pot or pressure cooker. Set the pot to sauté mode adjusted to high (medium-high heat in a stovetop PC), and cook the bacon, stirring often, until it starts to crisp on the edges, about 5 minutes. Stir in the onions, garlic, and jalapeño to coat with the bacon grease, then sprinkle with the ground ancho and ½ teaspoon salt. Sauté, stirring occasionally, until the onions start to soften around the edges, about 3 minutes. Pour in the beer, bring to a simmer, and simmer for 1 minute, scraping the bottom of the pot with a flat edged wooden spoon to release any browned bits of bacon or onion.
Add the drained beans to the pot, pour in the 4 cups of water, and stir in the diced tomatoes. Sprinkle with the ½ teaspoon salt.
Lock the lid and pressure cook at high pressure for 18 minutes (Use "Manual" or "Pressure Cook" mode in an Instant Pot), or for 15 minutes if using a stovetop pressure cooker. Quick release the pressure.
Carefully remove the lid - tilt it away from you to avoid the hot steam. Ladle into bowls, and sprinkle with minced cilantro. Serve and enjoy!