Instant Pot Borracho Beans

 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:

1. Sort and rinse beans. Discard any stones, dirt, or broken beans.
2. 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. 
3. 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.
4. 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. 
5. Pressure cook on high for 18 minutes, then quick release the pressure. 
6. Stir the beans, add cilantro if desired, and serve.

Tri Tip Marinade

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:

1. Whisk ingredients in a mixing bowl. 
2. Transfer mixture to ziploc bag or plastic container.
3. Let marinate in refrigerator for at least 1 hour or up to overnight (suggested).