Quick Chicken and Bean Stew
Frijoles Borrachos (Drunken Beans)
| By : |
| Prep Time | 10 minutes |
| Cook Time | 26 minutes |
| Servings |
6-8 servings
|
Ingredients
- 1 lb dried pinto beans soaked 8 hours or overnight
- 6 slices bacon chopped
- 1 large onion chopped
- 3 jalapeno peppers seeded and finely chopped
- 1 tbsp minced Garlic
- 1 tbsp dried oregano
- 1 cup dark Mexican beer
- 14 ounces diced tomatoes 1 can
- 1 cup Water
- 3/4 tsp salt
- 1/4 cup fresh cilantro chopped
Ingredients
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Instructions
- Drain and rinse beans. Press Sauté; cook bacon in Instant Pot® until crisp. Drain off all but
2 tablespoons drippings. Add onion to pot; cook and stir 3 minutes or until softened and lightly browned. Add jalapeños, garlic and oregano; cook and stir 1 minute. Stir in beer, scraping up browned bits from bottom of pot. Stir in beans, tomatoes, water and salt; mix well. - Secure lid and move pressure release valve to Sealing position. Press Manual or Pressure Cook; cook at high pressure 22 minutes.
- When cooking is complete, use natural release for 10 minutes, then release remaining pressure.
- Press Sauté; cook 3 minutes, mashing beans slightly until broth is thickened and creamy. Stir in cilantro.
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