Instant Pot Pinto Beans with Chorizo
User Reviews
4.2
Instant Pot Pinto Beans with Chorizo
Description
This recipe uses dry pinto beans cooked in an Instant Pot with diced chorizo, onion, and garlic for a rich, hearty taste. The process starts with sautéing diced chorizo in oil until it crisps at the edges, bringing out its smoky flavor. Adding onion and garlic softens these vegetables and builds the base. Pinto beans and bay leaves are added, followed by chicken broth and canned diced tomatoes, which provide moisture and acidity. Pressurized cooking tenderizes the beans thoroughly in 35 minutes.
The result is a robust, savory dish where the beans retain their shape but are soft, complemented by the spicy, slightly smoky chorizo. The added diced tomatoes create a subtle tang, balancing the richness. This dish works well as a main or a side, especially alongside rice or crusty bread.
If using regular (not low-sodium) chicken broth, adjusting the broth-to-water ratio can avoid excess saltiness. Fire roasted diced tomatoes add a roasted flavor contrast when available.
Ingredients
- 1 Tbsp neutral cooking oil $0.04, generic cooking oil
- 4 oz. chorizo $4.39, dry, Spanish
- 1 yellow onion $0.32
- 3 cloves garlic $0.24
- 2 cups pinto beans $1.19, dry
- 2 bay leaf $0.30
- black pepper $0.05, freshly cracked
- 3 cups chicken broth $0.39, reduced sodium
- 15 oz. diced tomatoes $1.00, canned
Instructions
- Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the "less" temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges.
- While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent.
- Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.
- Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes.
- Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you'll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).
- Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.
- Press the cancel button to cancel the "keep warm" function, then press the Sauté button and use the Adjust button to select the "normal" heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
- Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.
Notes
- If regular chicken broth is used instead of low-sodium, reduce to 2 cups broth and supplement with 1 cup water to control saltiness.
- Fire-roasted diced tomatoes enhance the flavor when available but are optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 61 cup each
Amount Per Serving
Calories 22872 kcal
% Daily Value*
| Serving | 1Serving | |
| Calories | 228.72kcal | 11% |
| Carbohydrates | 33.8g | 11% |
| Protein | 13.88g | 28% |
| Fat | 7.13g | 11% |
| Sodium | 587.2mg | 24% |
| Fiber | 7.72g | 31% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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