This is a FAVORITE meal in our home! Not only is it inexpensive, but it’s delicious and filling! I love to serve our beans with a side of cornbread.
If you don’t have an Instant Post, I HIGHLY suggest you invest in one. This is the one that I have.
You can learn more about your Instant Pot HERE.
MEXICAN BEANS//
These are savory beans that are full of flavor! They’re even better the next day (if you have any left)! The neat thing about cooking your pinto beans in your Instant Pot is you don’t have to pre-soak the beans or cook them for long periods of time.
Ingredients/
6 slices of bacon, diced
Sausage Link, cut into 1/2 inch slices (this is the kind that I typically use).
1/2 red onion, diced
2 Tablespoons minced garlic
4 cups chicken broth
1 can diced tomato with it’s liquid (14.5 oz)
1 pound dried pinto beans (around 2 1/2 cups)
2 teaspoons kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1 1/2 cups water
1/4 cup cilantro, chopped
Directions/
Push the Sauté button on your Instant Pot.
Wait a minute for it to heat up, then you’ll add in your bacon, sausage slices, onion and garlic.
Saute until the bacon is fully cooked, sausage slices are brown and your onions are softened.
Add in your chicken broth, diced tomatoes, pinto beans, kosher salt, garlic powder, onion powder and water.
Then stir well.
Put the lid onto the Instant Pot and make sure to secure it. You’ll hear the Instant Pot make a little beeping noise that let’s you know you’ve sealed it.
Press the Cancel Button so that the Saute feature turns off.
Then push the Bean/Chili button. It’ll automatically set to 50 minutes cook time.
And that’s it!
You’re going to let it pressure release naturally (which takes between 35-45 minutes).
Total cook time is around 2 hours.
Once your beans are finished, open the Instant Pot and stir in your cilantro.
Enjoy!
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