Instant Pot Drunken Beans

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These Instant Pot Drunken Beans are seriously savory, hearty, scrumptious, and are easily made in 30 min! This makes a wickedly delicious big batch, so if you have leftover…smile. Stovetop instructions included. 

Instant Pot Drunken Beans – Frijoles borrachos Recipe 

Today we’re making Drunken Beans, a.k.a Frijoles Borrachos. They are beyond easy to make, especially because we are using the Instant Pot.

You’ll love them. They’re hearty, warm, and rustic. Basically, they’re the definition of comfort food. Bonus: They are made with a beer (wink). Don’t fret! Most of the alcohol from the beer boil out during cooking.

What are drunken beans – frijoles borrachos? 

For those of you who’ve never tried drunken beans, they are basically pinto beans simmered in Mexican beer and bacon. YUM!

These Drunken Beans are one of my favorite side dishes to take to summer potlucks and barbecues since they are the perfect accompaniment to burgers, chicken, carne asada, or whatever you’re grillin’ up.

Beans were one of those foods that were pretty common in our household growing up, and one of the things my mom taught me about cooking beans is that they should always be soaked the night before. See recipe notes for instructions.

Drunken Beans Ingredients:

Most traditional Drunken Beans recipes will require some kind of pepper – Serrano, Jalapeño, or Poblano – in order to add heat to the dish, but I decided to use RO*TEL to help me put a spicy spin on my favorite bean recipe.

You’ll need:

• Bacon
• Onion
• Green pepper
• Serrano or Jalapeño pepper
• Garlic
• Pinto beans
• Canned tomatoes (I used Rotel for extra heat)
• Mexican beer
• Chicken or vegetable stock
• Salt
• Cumin
• Black pepper

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

How to make Drunken Beans in the Instant Pot

• Turn on the Instant Pot on the “Sauté” mode. When hot, add the bacon and sauté for 1 minute. Add the onions and green pepper and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
• Pour in drained beans, Ro*Tel® tomatoes, beer, stock, salt, cumin, and pepper; mix well.
• Place lid on Instant Pot, press “Bean/Chili” mode, and cook for 20 minutes. When the time is over allow pressure to release naturally, about 5 – 8 minutes. When the time is over, carefully turn the valve to “Venting” to release the pressure. Then remove the lid.
• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.
• Serve the beans topped with fresh cilantro, if desired.

HOW TO MAKE DRUNKEN BEAN IN THE STOVE:

• Cook bacon in a large sauté pan over medium-high heat until crispy, stirring occasionally.
• Add the onions and green pepper and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
• Add in drained beans, Ro*Tel® tomatoes, beer, stock, 3 cups water, salt, cumin, and pepper; mix well.
• Continue cooking until the beans reach a simmer. Then reduce heat to medium-low and continue simmering partially covered for about 60 – 90 minutes, or until the beans and soft. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot; add more water or stock if necessary.
• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.
• Serve the beans topped with fresh cilantro, if desired.

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

30 MINUTE QUICK & EASY DRUNKEN BEANS VERSION MADE IN THE STOVE WITH CANNED BEANS:

For a quick and easy drunken beans version, use canned pinto beans instead of dry.

• Cook bacon in a large sauté pan over medium-high heat until crispy, stirring occasionally.
• Add the onions and green pepper and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
• Add in drained beans, tomatoes, beer, stock, salt, cumin, and pepper; mix well.
• Continue cooking until the beans reach a simmer. Then reduce heat to medium-low and continue simmering partially covered for about 20 – 25 minutes. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot; add more water or stock if necessary.
• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.
• Serve the beans topped with fresh cilantro, if desired.

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

HOW TO STORE LEFTOVER COOKED BEANS:

STORE leftover beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

I really love cooking beans! they are easy to make, inexpensive, filling, delicious and so versatile. Seriously, you can’t go wrong with beans, at least not at my house.

Looking for more Instant Pot recipes?

• Instant Pot Cuban Pulled Pork
• Easy Instant Pot Stroganoff Meatballs
• Instant Pot Mashed Potatoes
• Instant Pot Barbecue Ribs
• Instant Pot Mexican Pulled Pork
• Instant Pot Teriyaki Turkey Meatballs
• Easy Instant Pot Beef and Broccoli
• Instant Pot Hawaiian Pineapple Pork
• More Recipes

Instant Pot Drunken Beans

Oriana Romero

These Instant Pot Drunken Beans are seriously savory, hearty, scrumptious, and are easily made in 30 min!

4.39 from 39 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Servings 8 servings

Ingredients

  

1x2x3x

• 6 slices bacon , cut into 1/4-inch pieces
• 1 cup onion , finely diced
• 1 cup green pepper , finely diced
• 1 - 2 Serrano or Jalapeño pepper , stemmed, seeded, and diced
• 3 cloves garlic , minced
• 1 lb (16oz) dried pinto beans, picked over, rinsed and soaked (see notes)
• 1 can (14.5 oz) diced tomatoes (I used Rotel tomatoes for extra heat)
• 12 oz Mexican beer (such as Negra Modelo or Dos Equis)
• 3 cups chicken or vegetable stock
• 1-2 teaspoon kosher salt
• 1 teaspoon cumin
• 1/4 teaspoon black pepper

Instructions

 

INSTANT POT INSTRUCTIONS:

• Turn on the Instant Pot on the “Sauté” mode. When hot, add the bacon and sauté for 1 minute. Add the onions, green pepper, serrano pepper, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
• Pour in drained beans, tomatoes, beer, stock, salt, cumin, and pepper; mix well.
• Place lid on Instant Pot, make sure the steam release valve is on “sealing.” Press “Bean/Chili” mode and cook for 20 minutes. When the time is over allow pressure to release naturally, about 5 – 8 minutes. When the time is over, carefully turn the valve to “Venting” to release the pressure. Then remove the lid.
• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.
• Serve the beans topped with fresh cilantro, if desired.

STOVETOP INSTRUCTIONS (DRIED BEANS):

• Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally.
• Add the onions, green pepper, serrano pepper, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
• Add in drained beans, tomatoes, beer, stock, 3 cups water, salt, cumin, and pepper; mix well.
• Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering partially covered for about 60 - 90 minutes, or until the beans and soft. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot; add more water or stock if necessary.
• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.
• Serve the beans topped with fresh cilantro, if desired.

STOVETOP INSTRUCTIONS (CANNED BEANS):

• Cook bacon in a large saute pan over medium-high heat until crispy, stirring occasionally.
• Add the onions, green pepper, serrano pepper, and sauté for 3 minutes. Add the garlic and sauté for 30 seconds.
• Add in 4 cans of undrained canned beans, tomatoes, beer, stock, salt, cumin, and pepper; mix well.
• Continue cooking until the beans reach a simmer. Then reduce heat to medium-low, and continue simmering partially covered for about 20-25 minutes. Stir the beans occasionally throughout the entire cooking process to make sure they do not burn or stick to the bottom of the pot; add more water or stock if necessary.
• Taste and add additional salt and pepper to taste, if necessary. Let it rest a bit before serving, the soup will thicken as it cools.
• Serve the beans topped with fresh cilantro, if desired.

Oriana's Notes

DRIED BEANS: I like to soak the beans overnight, but if you are pressed for time, you can also cook the beans without pre-soaking them, just increase the Instant Pot cooking time from 20 minutes to 40 minutes.

To soak dried beans: Place 4 quarts water in a large bowl and add beans. Soak at least 8 hours or overnight.

CANNED BEANS: if using canned beans you will need four 15-ounce cans of pinto beans. Follow the stovetop instructions for canned beans. 

STORE leftover beans in an airtight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Looking for more Instant Pot recipes?

• Instant Pot Cuban Pulled Pork
• Easy Instant Pot Stroganoff Meatballs
• Instant Pot Mashed Potatoes
• Instant Pot Barbecue Ribs
• Instant Pot Mexican Pulled Pork
• Instant Pot Teriyaki Turkey Meatballs
• Easy Instant Pot Beef and Broccoli
• Instant Pot Hawaiian Pineapple Pork
• More Recipes

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 364kcal

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Course Side Dish

Cuisine Mexican

Calories 364

Keyword beans drunken instant pot pressure cooker

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This Instant Pot Drunken Beans recipe has been compensated by Collective Bias, Inc. and Conagra Brands. All opinions are mine alone.

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Originally posted in May 2017, post content edited to add more helpful information, no change to the recipe in June 2020.