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Instant Pot Drunken Beans | Mommy's Home Cooking
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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

Ingredients

  • 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.

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.
 
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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