Instant Pot Charro Bean Soup

Instant Pot Charro Bean Soup

Author note: The pinto beans will still require an overnight or quick soak. If you prefer heat, consider keeping the jalapeno seeds instead of removing them. If you prefer the beans to be less of a soup and more of a side of beans, use 6 cups of low sodium chicken stock and 3 teaspoons kosher salt.

1 pound pinto beans, soaked over night

1 1/2 cups bacon, cut into 1/2 inch pieces

1 cup onion, diced

4 garlic cloves, chopped

4 jalapenos, seeded and chopped

3 tablespoons tomato paste

8 cups low sodium chicken stock

1 teaspoon dried oregano

3 teaspoons ground cumin

4 teaspoons kosher salt

1 bay leaf

1 teaspoon red wine vinegar

1/2 bunch of cilantro, rough chopped

chopped cilantro, for toppings

sour cream, for toppings

queso fresco, for topping

lime wedges, for topping


  1. Place the bacon, onions, garlic and jalapenos in the Instant Pot and using the sauté feature, cook until softened, about 6 minutes. Stir occasionally.
  2. Add the tomato paste and brown for about 1 minute. Stir constantly.
  3. Turn the Instant Pot off and add the chicken stock, oregano, cumin, salt and bay leaf. Using a wooden spoon, scrape up any browned bits on the bottom of the pan.
  4. Add the beans and stir.
  5. Place the lid on top and cook on soup mode for 7 minutes.
  6. Once the cook time is finished, immediately turn off the Instant Pot. Set a timer for 20 minutes for a natural pressure release.
  7. After 20 minutes release any remaining steam.
  8. Remove lid. Add the vinegar and cilantro, stir to combine
  9. Serve warm ungarnished or with toppings and warm tortillas.

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