We love the Charro beans at Hacienda Colorado here in Colorado. They’re smoky and good. Are they smoked? No. It’s the bacon!


  • 1 lb dried pinto beans
  • 12 oz bacon, chopped
  • 1 small yellow or white onion, chopped
  • 1 jalapeno, seeded and minced (remote the veins if you prefer less heat)
  • 4 garlic cloves, minced
  • 1 15 oz fire-roasted tomatoes
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 2 tsp chili powder
  • 2 tsp ground cumin
  • 1/4 tsp ground black pepper
  • 1/2 tsp dried oregano
  • 1/2 bunch of cilantro, chopped (unless you hate cilantro, then leave it out.)
  • salt to taste

Toppings (optional)

  1. Chopped cilantro
  2. Sliced Jalapenos


  1. Place the dried beans in a colander, rinse well, and remove any debris or shriveled beans.
  2. Set the pressure cooker to saute and cook the bacon until crispy. Remove the bacon from the pressure cooker and place it on a paper towel lined plate. Drain all but 2 tablespoons of the bacon fat (or leave all the fat, if you prefer.)
  3. Add the onions and jalapenos into the pressure cooker and cook stirring often, for about 2-3 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds to a minute.
  4. Press the keep warm/cancel button on the instant pot. Stir in the beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano, bacon, and cilantro into the instant pot.
  5. Close the lid and cook on high pressure for 45 minutes. Once the cooking cycle is complete, allow the pressure to release naturally- this will take about 35 to 40 minutes. Season with salt to taste.

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