Instant Pot® Borracho Cranberry Beans recipe

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Ingredients

1 teaspoon olive oil
1 small onion, chopped
1 pound dried cranberry beans
4 cups chicken broth
1 (12 fluid ounce) can or bottle beer
1 cup picante sauce
½ cup chopped cilantro
¼ cup pickled jalapeno peppers
1 tablespoon minced garlic
2 teaspoons Mexican oregano
1 teaspoon cumin
salt and ground black pepper to taste

Nutrition Info

244.5 calories
carbohydrate: 40.5 g
cholesterol: 3 mg
fat: 1.8 g
fiber: 14.9 g
protein: 14.6 g
saturatedFat: 0.3 g
servingSize: -
sodium: 891.9 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.

  2. Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin, stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions, set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

  3. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

Recipe Yield

8 servings

Recipe Note

No soaking is required for these beans so they can be done and on your table in no time. Don't let the beer scare you off. The alcohol cooks off so that the beans get 'drunk' and not you.

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