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This Easy Charro Beans are a hearty, flavor-packed Mexican side dish that can be made two ways—quickly in the Instant Pot or simmered traditionally for rich, authentic flavor. Whichever method you choose, this recipe delivers tender, smoky beans and bold flavors that are sure to become a favorite on your table!
Living in a town rich with vibrant Mexican culture has been such a gift. I’ve been fortunate to enjoy authentic Mexican dishes made with so much heart and tradition, and I’ve learned so much from some incredible cooks along the way. Charro Beans are a perfect example of a dish that blends simple ingredients with bold, smoky flavors to create something truly special.
At home, I like to make my version with bacon for a deliciously rich flavor that fits seamlessly into a busy weeknight. It’s a little nod to tradition while keeping things manageable for everyday cooking. Whether you’re serving them alongside tacos, grilled meats, or just a warm stack of tortillas, these beans bring authentic Mexican-inspired flavor straight to your table with ease.
What you need to make Instant Pot Charro Beans
- Dried Pinto Beans
- Bacon
- Onion
- Jalapeno
- Chicken Stock or Broth
- Salt
- Cumin
- Diced Tomatoes or Diced Fire Roasted Tomatoes
- Roasted Minced Garlic (or regular)
- Bay Leaf
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How to make Charro Beans
Step 1. Grab your bacon and let’s get to cookin’. It’s sauté time. Saute for about 2 to 3 minutes. Add in onion and jalapeno cook another minute or 2. During the last minute add in garlic.
Step 2. Add in chicken stock and scrape any bits stuck to the bottom. Then you are ready to dump everything else in and stir. Put your lid on and cook for 1 hour. Let Natural Release, this will take about 30 to 40 minutes. It is well worth the wait!
Then you have amazingly delicious charro beans!! I mean smoky bacon flavors greatness with a touch a spice. But not too much! If you want more spice you can add in more jalapeno or leave those seeds on – at your own risk of course 😉
Enjoy!
Frijoles Charros Instant Pot
Ingredients
- 1 pound dried pinto beans, rinsed
- 8 ounces of bacon, chopped
- ¼ cup yellow onion, diced
- 1 jalapeno, seeds removed, diced, (if you want spicy you can leave some seeds in)
- 2 teaspoons sea salt, (or to taste)
- 1 teaspoon cumin, (optional)
- 2 teaspoons roasted minced garlic, I used spice world brand
- 1 can fire roasted tomatoes or diced tomatoes
- 5 cups chicken stock or broth
- 2 bay leaves
Instructions
- Set Instant Pot {6 Quart} to sauté and let get hot. Add in the bacon and cook for 2 to 3 minutes. Add in onion, garlic, and jalapeno and cook another 1 to 2 minutes.
- Pour in chicken broth and scrape any bits off the bottom.
- Add in salt, tomatoes, beans, cumin and bay leaves, Stir. Lock on lid and set to manual high pressure and cook for 60 minutes.
- Once cooking is done let the beans NATURAL RELEASE. This will take about 30 to 40 minutes.
- Stir and serve.
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Notes
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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I made this recipe exactly as documented and had no issues. I actually thought it was soupy and didn’t know any better if it should or should not be. Delicious!
Thank you Sue! I am so glad you loved it!
Hi tried this recipe and added 1-1.5 cup of chicken broth. This really helped in having juicy beans. The flavor was good as was the spicy ness.
Thank you Brian! I am so happy you enjoyed them!
I followed the recipe but added about a cup and a half more liquid. Beans were stilla bit under cooked. Added another 12 oz of liquid because they need to be a bit soupy especially if you are going to heat leftovers. I also added 2 tsp chili powder
I doubled the recipe in the IP and it was tasty! I usually use recipes and “guidelines” but followed this exactly. Next time I’ll add a bit more broth but I left them on warm for a long time. Serving this to company tonight as Charro Beans and tomorrow the leftovers will be refried beans along with your chicken enchilada recipe. Thanks for a great recipes and a very good site!
Dianne
Thank you so much! I With beans you never know sometimes they need more liquid than others. I really do love the flavor of these Charro’s and oh yum as refried beans the next day! It’s going to be a great meal for Cinco de Mayo or any day! I hope you enjoy <3 - Nikki
Made these per recipe – absolutely delish! Had to cook my beans a few more minutes but hands down the best beans I’ve made in some time. Served with some jalapeño cheese corn bread!
Thank you Shelley! I am so glad you enjoyed them. Oh jalapeño cheese corn bread is the best! Now you have me craving some.
Loved this recipe so much! I added in a bottle of beer in place of part of the water and 2 tbsp of pinto bean seasoning! Turned out delicious! I added about 10 extra minutes to the cook time, because I like my beans a tad on the mushy side.
I love the addition of the beer! I will have to try it next time! I bet it adds terrific flavor! I am still experimenting with my IP and love any feed back! Thank you for stopping by to chat and share your changes. I hope you will come back often. This is why I blog to share and to hear from my readers! You have made my day! If you are on social media would love for you to join in our group! We share encouragement, recipes and have lots of fun! <3 https://www.facebook.com/groups/soulfullymade
Your directions in recipe don’t say when to add beans?
Melissa, I am so sorry I have added it in the recipe section. It was in the post but not in the recipe section. Big oops on my part. Thank you so much for letting me know. Hope you come back to visit soon! Sorry this is so late in getting back. I have been working on preparations for the storm and have been away a bit.