Instant Pot Charro Beans
Instant Pot Charro Beans are hearty, flavorful pinto beans cooked with garlic, onion, and Mexican oregano. Easy, comforting, and perfect as a side or main.
Servings: 8 servings
Calories: 173kcal
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
Serving: 1cup | Calories: 173kcal | Carbohydrates: 32g | Protein: 11g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 307mg | Potassium: 692mg | Fiber: 8g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 3mg