Instant Pot Drunken Beans
Throw beans, beer, and vegetables in the Instant Pot for a quick and hearty meatless dinner option. Use good Mexican beer, as the broth is half of the deliciousness here.
Servings: 4 servings
Equipment
- Instant Pot
Ingredients
- 1 cup dried pinto beans soaked for 8 hours
- 2-3 cups water** ** Only if the beans are not soaked (enough to cover beans by 1")
- 1 tablespoon olive or coconut oil
- 1 cup onion diced
- 2 cloves garlic minced
- 1 can Tecate (or other Mexican beer like Dos Equis)
- 2 teaspoons brown sugar
- 1 15 ounce can diced tomatoes
- 2-3 teaspoons sauce from canned chipotles in adobo sauce
- 2 teaspoons soy sauce
- salt to taste
Instructions
- Soak the beans for at least 8 hours.
- Place the olive oil in the bottom of the Instant Pot insert. Turn the IP on with the saute function. Leave the lid off.
- Once the oil is hot, less than a minute, add the onions and garlic. Stir until coated, and saute for 1-2 minutes until lightly browned.
- Turn off the saute function and add in the rest of the ingredients. Stir well. Resist the desire to add water unless using non soaked beans.
- Put the lid on and make sure it's in the sealing position. Set the Instant Pot to 22 minutes using the Manual function.
- Let it cook for 22 minutes then wait and let it the pressure naturally release. Once the pressure is released and the metal thing drops, open the lid and serve. Salt to taste.
Notes
Adapted from the Moosewood Cookbook.