Ingredients:
(Pre-Soak)
- 1 lb dried pinto beans, sorted and rinsed
- 8 cups water
- 1 tbsp kosher salt
(Main Cook)
- 4 oz diced bacon or brisket
- 1 med onion, minced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 tbsp chili powder
- 1 tsp kosher salt
- 4 cups chicken broth or water
- 12 oz beer (Shiner Bock is my favorite for this recipe)
- 1 can Rotel tomatoes
- 1 tsp kosher salt
- minced cilantro for garnish (optional)
Directions:
- Sort and rinse beans. Discard any stones, dirt, or broken beans.
- Pre-soak the beans. There are two options here:
- Soak the beans overnight - cover the beans with 8 cups of water, add the 1 tbsp of salt, and leave the beans to soak at least 8 hours, or overnight. Drain the beans and discard the soaking solution.
- OR Pressure quick soak the beans: Put the beans, the 8 cups of water, and the 1 tbsp of salt in the Instant Pot. Pressure cook on high for 1 minute, then let the beans sit for 30 minutes. Drain the beans and discard the soaking solution. Rinse out the pot before continuing.
- Set the pot to saute mode, and cook the bacon or pre-cooked brisket until it starts to brown. (If using brisket or pre-cooked meat, add a tbsp of cooking oil.) Add the onion, garlic and jalapeño, and cook for several minutes. Add the chili powder and 1 tsp kosher salt, and cook until the onions start to soften. Pour in the beer, bring to a simmer, and simmer for one minute, scraping the bottom of the pot with a flat-edged wooden spoon to keep the mixture from sticking to the bottom.
- Add the drained beans to the pot, pour in the chicken broth, and stir in the Rotel tomatoes. Add the last teaspoon of salt and stir.
- Pressure cook on high for 18 minutes, then quick release the pressure.
- Stir the beans, add cilantro if desired, and serve.
Ingredients:
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 2 tbsp black pepper
- 2 tbsp kosher salt
- 2 cloves minced garlic
- 1/2 tsp onion powder
- 1/2 cup lemon/lime juice
- 2 tbsp soy sauce
- 1/2 cup vegetable oil
Directions:
- Whisk ingredients in a mixing bowl.
- Transfer mixture to ziploc bag or plastic container.
- Let marinate in refrigerator for at least 1 hour or up to overnight (suggested).
Ingredients:
- 2 lbs. Lean Ground Beef
- 1 medium yellow onion (diced)
- 1 - 15 oz can kernel corn (rinsed & drained) or 1 cup frozen
- 1 - 15 oz can pinto beans (rinsed & drained)
- 1 - 15 oz can black beans (rinsed & drained)
- 1 - 31 oz can H‑E‑B borracho beans (w/juice)
- 2 - 10 oz cans Rotel tomatoes (w/juice)
- 1 - 7 oz can green chilis (w/juice)
- 1 pkg taco seasoning (about 1/4 cup)
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 pkg dry ranch dressing (optional, but highly recommended)
- 1 tbsp lime juice
- 4 cups chicken or beef broth
- chopped cilantro (optional)
Garnishes (optional)
- sour cream
- grated cheese
- diced avocado
- tortilla chips/strips
- diced red onion
- diced jalapeños
Directions:
- Turn the pressure cooker to the sauté setting. After the pot is heated, add the ground beef and cook for several minutes.
- Add diced onion, taco seasoning, garlic powder, onion powder, oregano, salt & pepper. Continue cooking, stirring occasionally, until meat is done.
- Add the ranch packet (if using), 1 can of the Rotel tomatoes, the green chilies, the lime juice & the broth. Stir well. Cover the pot until the mixture comes to a simmer, then add all beans and stir well.
- Add the other can of Rotel tomatoes, but don’t stir. Place the lid on the pot and lock in place. Turn the steam release knob to the sealing position.
- Cancel the sauté mode and set the pot to cook at high pressure for 6 minutes.
- When the cooking cycle has finished, allow natural release for 15 minutes. Then turn the steam release knob to venting to release the rest of the pressure.
- After the pressure is fully released, remove the lid and stir the contents well.
- Add corn and cilantro, stir well, and allow to sit for several minutes until the corn gets hot.
- Serve with any/all garnishes if desired.
