Tasty Instant Pot Borracho Beans Recipe (Drunken Beans)
These Borracho Beans (also known as Drunken Beans) are full of flavor and a family favorite. Made with pinto beans, bacon, beer, and a blend of bold spices, this easy recipe is cooked in the Instant Pot for a delicious dish that pairs perfectly with Tex-Mex meals. Serve them with tamales, chiles rellenos, or as a side dish to your favorite meat.
Equipment
- 1 Instant Pot
- 1 Knife
- 1 Cutting Board
- 1 Measuring Cup
Ingredients
- 2 cups Pinto Beans dried
- 4 slices Bacon (thick-cut or sliced) Optional (can be omitted for vegetarian or vegan version)
- 1 yellow Onion diced
- 3 cloves Garlic minced
- 1 Jalapeño (seeded and diced) Optional (can be omitted or replaced with a milder pepper for less heat)
- 1 can (14 oz) Diced Tomatoes fire-roasted preferred
- 1 bottle Mexican Beer dark or lager
- 2 cups Chicken Broth (low sodium)
- 1/4 cup Cilantro (leaves or stems) Optional (used for garnish, can be omitted if not liked)
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- 1 tsp Mexican Oregano (or regular oregano)
- 1 tsp Salt (kosher or table)
Instructions
- Rinse and sort pinto beans. Soak if desired, or use the quick soak method in the Instant Pot.
- Sauté bacon in the Instant Pot until crispy. Add onion, garlic, and jalapeño, and cook until soft.
- Add cumin, chili powder, paprika, and ancho. Stir in diced tomatoes, chicken broth, and beer, then return the bacon.
- Seal the Instant Pot and cook on high pressure for 30 minutes. Let the pressure naturally release for 10 minutes, then use quick release.
- Serve hot with cilantro, avocado, and queso fresco. Pair with rice or cornbread for a complete meal.
Notes
- Salt the Bean Water: Salting the bean water helps season the beans and enhances flavor.
- Quick Substitution: If short on time, you can use canned pinto beans (30 oz) instead of dried beans and cook for just 20 minutes.
- Storage: Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.