Leesa’s Pressure Cooker Charro Beans

Yield: 8 servings Active time: 10 minutes Total time: 1 hour 20 minutes May 5, 2018

A pressure cooker makes this classic Tex-Mex dish of pinto beans stewed with bacon, onion, jalapeño, garlic, and onion easy to serve alongside chicken fajitas.

(If you’re looking for a vegetarian recipe cooked on the stovetop, check out this recipe for vegetarian charro beans.)

Recipe from Soulfully Made.


  • 1 lb. dried pinto beans rinsed
  • 8 oz. of bacon chopped
  • 1/4 cup yellow onion diced
  • 1 diced jalapeño, with or without seeds, depending on your spice level preference
  • 2 tsp. sea salt (or to taste)
  • 1 tsp. cumin (optional)
  • 2 tsp. 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


Set a 6-quart pressure cooker to sauté and let get hot. Add the bacon to the pot and cook for 2 to 3 minutes. Add onion, garlic, and jalapeño and cook another 1 to 2 minutes.

Pour in chicken broth and scrape any bits off the bottom.

Add salt, tomatoes, beans, cumin, and bay leaves; stir. Lock lid and set to high pressure. Cook for 60 minutes.

Let the pressure release naturally, which will take about 15 minutes. Stir and serve.

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