Ready for flavor? Say goodbye to soaking beans overnight. This easy recipe for Instant Pot Charro Beans is ready in no time at all. Use these beans in all your favorite recipes, or just dig into them as they are!
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We eat a LOT of beans. They’re kind of a staple in Texas, where I lived for 20+ years. I remember before a rare winter event, everyone rushed to the store to stock up on staples, and we weren’t alone in buying pounds and pounds of beans.
Beans in recipes like this Instant Pot classic are a blank canvas. I cook them and serve them like they are as a side dish, or I will dress them up in a casserole, load them with crumbled chorizo, or add smoked pork. Oh, the variations are endless!
Ingredients
- Pinto beans – I use dried pinto beans here; canned beans won’t hold their shape the same under pressure.
- Water – You can use chicken stock if you want to infuse even more flavor into your beans.
- Bay leaves – Remember to remove them before serving.
- Onion – Big pieces flavor the beans without disappearing.
- Garlic cloves – Fresh garlic only. Jarred garlic won’t give the same clean flavor and can taste harsh once pressure-cooked.
- Salt – I cook with kosher salt.
- Mexican oregano – Mexican oregano has a more citrusy, earthy flavor than Mediterranean oregano; use what you have, but the flavor will shift slightly.
How to Make Instant Pot Charro Beans
Scroll down for the full recipe card with exact measurements and printable instructions.
Add the rinsed pinto beans, water, bay leaves, onion chunks, garlic, salt, and Mexican oregano to the Instant Pot. Stir gently to combine.
Secure the lid and set the valve to Sealing. Select the Beans or Chili setting and cook on High Pressure for 15-16 minutes.
Once the cooking time is complete, allow the pressure to naturally release for 5 minutes. After that, carefully quick-release any remaining pressure.
Open the lid and remove the bay leaves and onion chunks. Stir the beans and taste, adjusting seasoning if needed.
Let the beans sit for a few minutes before serving. They will continue to thicken as they rest.
Chef Jenn’s Recipe Notes
- Don’t forget to pick through your beans before cooking them. I spread them all out on a baking sheet and look for funky bits and tiny pebbles. You’d be surprised how often you find a pebble; you don’t want to bite into that.
- If you let the pot naturally release for more than 5 minutes, your beans will be mush. Don’t ask me how I know that.
- These beans thicken up as they sit. If they get really thick, add a splash of water or broth if you like them soupier.
Serving Suggestions
Serve Charro Beans as a side with tacos, grilled meats, Birria Tacos, or enchiladas. They’re also great spooned over rice (check out my favorite Spanish Rice), tucked into burritos, or topped with a little chopped onion and fresh cilantro.
Storage
Store leftover beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding liquid as needed. They also freeze like a dream. I often have containers of frozen beans in my freezer.
Instant Pot Charro Beans
Ingredients
- 2 cups pinto beans about 1 pound dried beans
- 7 cups water
- 2 bay leaves
- ½ onion cut into large chunks
- 4 cloves garlic
- 1 teaspoon salt
- 1 teaspoon Mexican oregano
Instructions
- Add the pinto beans, water, bay leaves, onion, garlic, salt, and Mexican oregano to the Instant Pot.
- Secure the lid and set the valve to Sealing.
- Cook on High Pressure using the Beans or Chili setting for 15-16 minutes.
- Allow a natural pressure release for 5 minutes, then carefully quick-release the remaining pressure.
- Remove the bay leaves and onion chunks. Stir, adjust seasoning, and serve.
Notes
Chef Jenn’s Tips
- These beans thicken as they sit and even more after reheating. If needed, stir in a splash of water or broth.
- For softer beans, add 2 to 3 extra minutes of pressure cooking.
- Salt at the start works well in the Instant Pot and won’t toughen the beans.
- Mexican oregano gives the best flavor here, but regular oregano will work in a pinch.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.