I’ve been waiting for months to share this new book with you, you guys! My friend, Daniel Shumski (author of Will it Waffle? and Will it Skillet?) just came out with his third book, How to Instant Pot and I know it’s going to be a life saver for a lot of you. I get questions about using the Instant Pot (a multi-function pressure cooker) on pretty much a daily basis, but Instant Pot cooking is just not my specialty. I use mine on occasion, but I am by no means an expert. So when I got to preview this book, I immediate emailed back asking for permission to share one of the recipes on my blog because THIS book, my friends, is the answer to all those Instant Pot questions you send me.
All recipes are rigorously tested in our Nashville test kitchen to ensure they are easy, affordable, and delicious.
If you have an Instant Pot then you know that the instruction manual that comes with it is less than helpful. How to Instant Pot, provides all the instruction and information you need to really get the most out of this super-appliance. It breaks down each function, detailing how it cooks, how it’s different from the other functions, and provides plenty of tips and recipes specific for each function. Basically, Instant Pot should be including this book inside the box of each machine it sells. :P
Anyway, BACK TO THE BEANS. These Instant Pot Pinto Beans with Chorizo are seriously the best tasting beans I have ever eaten, hands down. I chose this recipe out of all the recipes in the book because I think cooking beans is one of the best uses for the Instant Pot, and this recipe uses a trick that I often employ in my recipes—using a small amount of heavily seasoned sausage to season your whole dish, instead of adding several different herbs and spices individually. This recipe uses dry or Spanish chorizo (not raw Mexican chorizo), which is a cured meat similar to pepperoni or salami, and boy does it deliver! I definitely need to be cooking with Spanish chorizo more often.
How to Serve Instant Pot Pinto Beans with Chorizo
You can serve these beans as suggested in the book with tortillas, shredded lettuce, and cheese, or you can serve it kind of as a dip with tortilla chips (that’s what I did), or spoon the bean mixture over a bowl of hot rice. It’s very versatile and so yummy that you might just end up eating it straight out of the pot with a spoon. :)
I made a few small changes to the pinto bean recipe, but I’m listing the recipe as it is written in the book below. Check the recipe notes to see what I did differently.
Instant Pot Pinto Beans with Chorizo
Servings 6 1 cup eachIngredients
- 1 Tbsp cooking oil ($0.04)
- 4 oz. dry (Spanish) chorizo ($4.39)
- 1 yellow onion ($0.32)
- 3 cloves garlic ($0.24)
- 2 cups dry pinto beans ($1.19)
- 2 bay leaves ($0.30)
- freshly cracked pepper ($0.05)
- 3 cups reduced sodium chicken broth* ($0.39)
- 15 oz. can diced tomatoes** ($1.00)
Instructions
- Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the “less” temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges.
- While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent.
- Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.
- Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes.
- Allow the beans to cook through the 35 minute cycle, then let the pressure release naturally (you’ll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).
- Once the pressure has released, open the steam valve, and then remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.
- Press the cancel button to cancel the “keep warm” function, then press the Sauté button and use the Adjust button to select the “normal” heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.
- Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.
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Notes
Nutrition
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How to Make Pinto Beans with Chorizo – Step by Step Photos
Begin by chopping 4 oz. dry chorizo. Make sure you’re not using raw Mexican chorizo. This “dry” type is a cured sausage, like pepperoni, and does not need to be cooked (although it’s quite tasty when it is!).
Add the chorizo and 1 Tbsp cooking oil to the Instant Pot, select the Sauté function, then use the Adjust buttons to adjust down to the “less” temperature setting. Sauté for a few minutes or until the chorizo is a little crispy on the edges.
While the chorizo is sautéing, dice a yellow onion and mince three cloves of garlic. Add them to the pot with the chorizo and continue to sauté for a few minutes more until the onions are soft and transparent.
Add 2 cups of dry pinto beans, 2 bay leaves, and some freshly cracked pepper to the pot. Wait just a minute or so to let the beans absorb some of the heat and prevent the broth from spattering when it hits the hot pot.
Add 3 cups low-sodium chicken broth to the pot, stir briefly to combine, then place the lid on the pot.
Close the steam valve on the lid (turn it to the “sealing” position).
Then select the Manual button, and adjust the time up to 35 minutes using the + button. (It should auto-select high pressure, if not use the Adjust button to select high pressure.)
Allow the pot to come up to pressure, at which time that little silver float valve will rise up to be flush with the lid. Let it go through the 35 minute cooking cycle, then let it release pressure naturally as the temperature falls.
You’ll know the pressure has released when that little silver float valve falls back down and is no longer flush with the top of the lid. Turn the steam valve on top from the “sealing” position to “venting” then open the lid.
And this is what you see when you open the lid. It looks dry, but that’s because the beans have floated to the top. There is liquid underneath. Remove the bay leaves.
Add one 15oz. can of diced tomatoes and stir to combine. Press the Cancel button to cancel the “Keep Warm” cycle, then press the Sauté button and use the Adjust button to select the “normal” temperature setting. Let the beans simmer for about 15 minutes, or until the beans are tender and the liquid has become nice and thick.
This is what it looks like once it has simmered down. It becomes a thick mixture, similar to chili. And soooooo tasty!
And then it’s time to dig in! I seriously can’t wait to eat my leftovers for lunch today. I’m already droolin’!
Soaked my beans for an hour or so first and they are wonderfully cooked but there is a lot of leftover water. I also used soyrizo and vegetable broth to make it vegetarian. It tastes good but could use more flavor. Might add cumin and chili powder next time or more soyrizo. Also maybe 1/2 a cup less water.
It’s pretty good! I used Mexican-style soy chorizo and a can of Rotel instead of the tomatoes, and I dumped the Rotel in with the beans. You definitely need to cook the beans longer than 35 mins (especially if you cook it w/ the tomatoes– its acidity will inhibit the beans’ softening); an hour or so under pressure worked for me, and you won’t have to saute it after that!
This recipe is far from the quality I’ve come to expect from years of cooking Budget Bytes meals. First, the cook times provided in this recipe were a complete joke. Like many others who tried it out, I found myself staring at undercooked beans in my instant pot, wondering if I had missed something. Spoiler alert: I didn’t. Despite following the instructions to the letter, it was evident that something was seriously off. And no, before anyone asks, I didn’t jump the gun and add the tomatoes prematurely. Disappointingly, after nearly double the estimated cook time, the dish didn’t even taste that good. It had some flavor, sure, but it was a flavor I would want to encounter again. If I could give this recipe zero stars, I would do it in a heartbeat. It’s rare for me to encounter such a disappointing flop from a source I’ve trusted for so long. I think this recipe should be taken off the website until it’s been thoroughly re-tested and corrected.
I do not have an instant pot. Is there another way of cooking this?
Unfortunately, I’ve only tested this recipe with an Instant Pot.
Made it last night, super good! Put some cotija cheese on top with a little cilantro, mmmm mmm.
Managed to find fully cooked Mexican-style chorizo, so I used that. Followed the recipe as written, taking Beth’s advice to use 1 cup water and 2 cups regular chicken broth, and fire-roasted diced tomatoes. Came out amazing. Very good with chopped scallions and cotija cheese.
The first time I made this the beans were undercooked. The second time, I doubled the chorizo (personal preference) and omitted the oil because there’s enough fat in the chorizo. I also cooked them under pressure for 1 hour. I used 3 cups chicken stock instead of water, and used fire roasted tomatoes. My family asks for this all the time now!
Great recipe! I used some pre-cooked chicken sausage seasoned with chipotle, but that was the only change. Delicious, filling, and reheated well. I do want to say that after an active cook time of 35 minutes and a natural release time of around 20 minutes, some of the beans were above the liquid in the pot and they were very firm/dry. The beans under the liquid were cooked perfectly. I am unsure if this was my fault (I initially forgot to replace the gasket after cleaning, so at first the pot was heating but unable to build pressure, releasing a lot of steam) or I should add extra broth next time.
I made this and it was great!
My modifications:
I had to use raw Mexican chorizo because the other kind isn’t available here.
Added a diced poblano I had hanging around.
I added quite a bit of onion powder but otherwise left the seasonings alone.
Used Rotel for the diced tomatoes and added them with the beans rather than waiting.
I cooked 35 min and the beans were done but still a bit firm – I actually enjoyed the texture but they weren’t nearly as soft as my grandma’s beans; if you like super soft beans you’ll want to cook longer.
These beans got rave reviews as a side at my MIL’s Christmas. They were even better for lunch the next day with sour cream and a bit of cheese!
Beth, I would love to make this but thff egg only Spanish chorizo I can find is on Amazon for $40.00…anything that I can substitute? Thx so much!
Honestly, I think pinto beans would be good with a smoked sausage as well. :) Different flavors, but I bet it would be great.
Use the regular Mexican chorizo; you’ll be fine. I made it like that and loved it! But I would use Rotel for the tomatoes to add a little heat, otherwise it might be a bit bland
NON-INSTANT POT METHOD:
(you’re welcome)
Soak the beans overnight (I used 1 lb). Add chorizo to a dutch oven with a little bit of oil (or other large pot) and sauté, then add onion. Sauté until soft, then add beans and stir. Add bay leaves and broth (I used 1/2 tbsp Better than Bouillon and then just poured water in) until the beans are just covered— this ended up being plenty of liquid. Bring to a boil, then turn to low and simmer with lid on for 45 min. Add tomatoes (I used fire roasted) and simmer with lid off for 10 min or until desired thickness.
Great recipe. Had to do loose chorizo as well. Switched rotel for diced tomatoes. Added jalapeño and red bell peppers. Had to cook it for 50 minutes and added another cup of broth as well. It was fantastic.
So I don’t usually comment on recipe sites, but yeah here I am. 1) yes you can absolutely make this with Mexican raw chorizo. Will it have the exact flavor or texture? Dunno. We don’t get Spanish cured chorizo in Northern WI (or at least I haven’t found it yet.). The flavor is still awesome, though I admit I use the whole package of 14oz chorizo. 2) I add the tomatoes at the same time as the beans. Having made this now 3-4 times, haven’t had a problem. 3) I end up increasing the pressure cook time to 60 minutes and the beans are excellent.
Recipes are a jumping off place. To the peeps that ask “can I do this…”. Yes. Will it be the same as the original recipe? No. But if it tastes good, who the heck cares.
BTW. Love the site. Have made many of your recipes, or something approximating your recipes. Haven’t found a single one to complain about. Keep it up!
The flavor is great. I increased the pressure time to 40 minutes and increased the broth to 4 cups.
I’ve cooked dry pinto beans following another recipe that had them cooking for 45 minutes with 5 cups of broth. It was too much liquid and some of the beans had split. I worried that 3 cups and 35 mins wasn’t enough after reading the comments here. Glad I made the changes. It was perfect.
Just a reminder that the older your beans are, the longer they will take to cook.
The flavors are there, after reading the other reviews I increased the original 35 minutes on High cook time to 50 minutes. and after simmering down the stock the beans are still a bit firm.. I did add a whole fresh thin sliced Jalapeno with the tomatoes because I like a bit of heat. Most of the pinto bean recipe calls for 45 to 55 minutes I figured 50 would be good. I have put in another cup of water and put in for 7 minutes Hope that works. The flavors are great but firm beans not good.
NON-INSTANT POT METHOD:
(you’re welcome)
Soak the beans overnight (I used 1 lb). Add chorizo to a dutch oven with a little bit of oil (or other large pot) and sauté, then add onion. Sauté until soft, then add beans and stir. Add bay leaves and broth (I used 1/2 tbsp Better than Bouillon and then just poured water in) until the beans are just covered— this ended up being plenty of liquid. Bring to a boil, then turn to low and simmer with lid on for 45 min. Add tomatoes (I used fire roasted) and simmer with lid off for 10 min or until desired thickness.
It just sucks that I started making this and there’s a step at the end to keep cooking for 15 minutes like I already spent an hour waiting for the thing to pressurize and cook for 35 minutes then I gotta wait for it to natural release and simmer for 15 more minutes. On top of being poor and hungry, I didn’t wait and ate some hard beans. Not my favorite recipe in the instant pot but it was a nice thought. I used Morningstar chorizo and it tasted really good in it.