Instant Pot Drunken Beans
These Instant Pot Drunken Beans are seriously savory, hearty, scrumptious, and are easily made in 30 min!
Servings 8 servings
- 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.