These Easy Instant Pot Charro Beans (also known as frijoles charros) are made with pinto beans, bacon, chorizo, onion, and bold Mexican spices. They taste like the charro beans from Tex‑Mex restaurants and require no soaking.
Charro beans are a staple I make often, and this Instant Pot version delivers big flavor with minimal hands‑on time. The profile is similar to hearty Mexican stews like a Dutch oven chili but uses pinto beans simmered with savory pork, aromatics, and smoky chiles.
Table of Contents
- What Are Charro Beans?
- Why You’ll Love This Recipe
- Ingredients & Substitutions
- How to Make Charro Beans in the Instant Pot
- Recipe Serving Suggestions
- Expert Tips & Variations
- Recipe FAQs
- More Side Dish Recipes
- Easy Instant Pot Charro Beans Recipe
What Are Charro Beans?
Charro beans are a traditional Mexican preparation of whole pinto beans simmered with pork (such as bacon, ham, or chorizo), onions, garlic, tomatoes, and peppers. The dish—also called frijoles charros, a la charra, or Mexican cowboy beans—originated with ranch workers in northern Mexico and was often made over a campfire.
A related variation, called “drunken beans” or borracho beans, uses beer in place of or alongside broth for the cooking liquid.
Why You’ll Love This Recipe
- Bold, layered flavor – Chorizo, bacon, garlic, adobo, and spices build a rich, smoky broth.
- Hearty and meaty – Two types of pork add texture and savory depth.
- No soaking required – The Instant Pot pressure cooks dry pinto beans, saving time and prep.
- One‑pot convenience – Sautéing and pressure cooking are done in the same pot for easy cleanup.
- Versatile side – Perfect for Cinco de Mayo or to accompany tacos, carnitas, enchiladas, or grilled meats.
- Economical – Dry beans and pantry spices make an inexpensive, filling dish.
Ingredients & Substitutions
- Kosher salt: Recipes here are tested with Morton kosher salt; if you use table salt, reduce the amount.
- Chipotle and adobo: Chipotle peppers in adobo add smoky heat. Use 1/2–1 pepper finely chopped for moderate heat and keep 2 tablespoons of adobo sauce for flavor. Omit the pepper for a milder dish but keep the adobo for smokiness.
See the recipe card below for the full ingredient list and exact amounts.
How to Make Charro Beans in the Instant Pot
Quick Overview
- Sauté the chorizo and bacon in the Instant Pot.
- Sauté onions and spices, then add garlic, chipotle, and adobo.
- Add broth, tomatoes, and dry pinto beans, scraping up any fond.
- Pressure cook on high and allow a natural release.
Step by Step Instructions
Allow the Instant Pot to naturally release pressure so the beans finish cooking without splitting or becoming too soft.
Step 1: Press “Sauté” on the Instant Pot (choose the “More” setting if available). When hot, add diced chorizo and bacon and cook 5–6 minutes until browned.
Step 2: Add the diced yellow onion and sauté until softened, about 6–7 minutes.
Step 3: Stir in cumin, chili powder, smoked paprika, oregano, salt, minced garlic, chopped chipotle, and adobo sauce. Cook 1–2 minutes to toast the spices.
Step 4: Pour in chicken broth and the can of diced tomatoes with chiles, scraping any browned bits from the bottom of the pot.
Step 5: Stir in the dry pinto beans (do not rinse or soak).
Step 6: Seal the lid and set to Pressure Cook on High for 30 minutes. When the cook time ends, allow the pressure to release naturally (the full process is about one hour). Open, taste, and add an additional 1/4–1/2 teaspoon kosher salt if needed.
Recipe Serving Suggestions
Garnish charro beans with chopped cilantro, crumbled cotija, pickled jalapeños, and a squeeze of lime. Fresh pico de gallo or a dollop of sour cream are excellent additions. Serve with warm corn or flour tortillas or use sturdy tortilla chips for scooping.
They pair well with Mexican mains such as carnitas, enchiladas, fish tacos, quesadillas, or carne asada.
Expert Tips & Variations
- Meat choices: Using both chorizo and bacon builds a richer broth; substitute ham or smoked pork if preferred.
- Natural release: Don’t quick‑release the Instant Pot; the beans benefit from the residual heat and steam.
- Freezing: Cool completely, portion into airtight containers, and freeze for 2–3 months. Reheat from frozen on the stovetop with a splash of broth as needed.
Recipe FAQs
Charro beans are a brothy stew with whole beans and mix‑ins, while refried beans are mashed and fried for a creamy spread or side. Both commonly use pinto beans.
From pressurizing to natural release and including the cook time, plan about one hour total for this recipe.
Beans should be covered by liquid. A good rule for this recipe is about 3 cups of broth per 8 ounces of dry pinto beans.
Use the high pressure setting (Pressure Cook on High) rather than a preprogrammed bean setting for consistent results.
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Easy Instant Pot Charro Beans
Equipment
- Instant Pot
- Garlic press (optional)
- Can opener
Ingredients
- 4 slices bacon
- 4 ounces pre-cooked mild chorizo, diced
- 1 yellow onion, diced
- 2 teaspoons cumin
- 1 teaspoon each chili powder, smoked paprika, and oregano
- 1/2 teaspoon Morton kosher salt, plus more to taste
- 6 cloves garlic, minced
- 1/2–1 small chipotle pepper, finely chopped*
- 2 tablespoons adobo sauce
- 3 cups chicken stock or broth
- 1 (10‑ounce) can diced mild tomatoes & chiles
- 8 ounces dry pinto beans (not rinsed or soaked)
Instructions
- Set the Instant Pot to Sauté (More). When hot, add chorizo and bacon and cook 5–6 minutes.
- Add the onion and sauté 6–7 minutes until softened.
- Add cumin, chili powder, smoked paprika, oregano, salt, garlic, chipotle, and adobo sauce; sauté 1–2 minutes.
- Pour in chicken broth and the can of diced tomatoes with chiles; scrape any browned bits from the pot bottom.
- Stir in the dry pinto beans.
- Seal the lid and Pressure Cook on High for 30 minutes. Allow the pressure to release naturally. Stir and adjust salt to taste.
Notes
- Kosher salt: Recipes are tested with Morton kosher salt; adjust if using table salt.
- Chipotle: Use chipotle pepper in adobo for heat and smoky flavor; remove for milder beans but keep the adobo sauce.
- Freeze leftovers: Cool, portion, and freeze up to 2–3 months. Reheat on the stovetop with a splash of broth if needed.
- Natural release: Let the Instant Pot release pressure naturally to prevent undercooked beans.
Nutrition
Nutrition information is an approximation.