PINTO BEAN SOUP
MEXICAN
Instant Pot Mexican Pinto Bean Soup (Charro Bean Soup) packs just the right amount of heat and is full of healthy protein in a rich and flavor-packed tomato-beer broth.
Dried Pinto Beans Bacon Beer Onion Broth Spices Green Chiles Chipotle Pepper
Ingredients
Instructions
Quick soak the beans. Sauté the bacon. Cook onion, garlic, and jalapeno until softened.
Instructions
Deglaze the pot with the beer. Add all ingredients to pot.
Instructions
Pressure cook for 20 minutes, then natural release for 15 minutes. Partially blend soup with an immersion blender.
Notes
*If you like things really spicy, the original recipe includes 2 jalapeño peppers, seeded and diced which are sauted with the onions. I added canned green chiles instead of the peppers. You can use one or the other or both depending on how spicy you want the soup to be.
"I’m making this for my second time now, it’s outstanding and is going into regular rotation."
"Huge Mexican foodie! This was delicious! I made the original recipe.!"