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Instant Pot Drunken Beans | Mommy's Home Cooking

Instant Pot Drunken Beans

These Instant Pot Drunken Beans are seriously savory, hearty, scrumptious, and are easily made in 30 min!
Course Side Dish
Cuisine Mexican
Keyword beans, drunken, instant pot, pressure cooker
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Calories 364kcal
Author Mommy's Home Cooking


  • 6 slices bacon , cut into 1/4-inch pieces
  • 1 cup onion , finely diced
  • 1 cup green pepper , finely diced
  • 3 cloves garlic , minced
  • 1 lb (16oz) Pinto beans, picked over, rinsed and soaked (see notes)
  • 1 can (10 oz) RO*TEL® Original (diced tomatoes & green chilies)
  • 12 oz Mexican beer
  • 2 cups chicken or vegetable stock
  • 1 – 2 teaspoon kosher salt
  • 1 teaspoon cumin
  • 1 pinch black pepper


  • Turn on the Instant Pot on “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, make sure steam release handle is on “sealing.” Push “Bean/Chili” mode and cook for 20 minutes. When the time is over allow pressure to release naturally, about 5 – 8 minutes. Open the Instant Pot carefully and mix. 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.


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 beans: Place 4 quarts water in a large bowl and add beans. Soak at least 8 hours or overnight.
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Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 364kcal