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Instant Pot Charro Bean Soup

Serves: Makes 8 to 10 servings


  • 1 pound pinto beans, soaked over night
  • 1½ cups bacon, cut into ½-inch pieces
  • 1 cup onion, diced
  • 4 garlic cloves, chopped
  • 4 jalapenos, seeded and chopped
  • 3 tablespoons tomato paste
  • 8 cups low sodium chicken stock
  • 1 teaspoon dried oregano
  • 3 teaspoons ground cumin
  • 4 teaspoons kosher salt
  • 1 bay leaf
  • 1 teaspoon red wine vinegar
  • ½ bunch of cilantro, rough chopped
  • Chopped cilantro, for toppings
  • Sour cream, for toppings
  • Queso fresco, for topping
  • Lime wedges, for topping
  • Tortillas


Long simmers are no longer needed to make a comforting bowl of beans. With the Instant Pot Ultra, Charro Bean Soup can made in 7 minutes. This soup has layers of flavor that make for a delicious quick meal— bacon, sautéed jalapenos and garlic, browned tomato paste and fresh cilantro. Keep in mind that the pinto beans will still require an overnight soak. Also, if you prefer heat, consider keeping the jalapeno seeds instead of removing them.

Place the bacon, onions, garlic and jalapenos in the Instant Pot and using the sauté feature, cook until softened, about 7 minutes. Stir occasionally.

With 1 minute left of sautéing the vegetables, add the tomato paste and brown for 1 minute. Stir constantly.

Turn the Instant Pot off and add the chicken stock, oregano, cumin, salt and bay leaf. Using a wooden spoon, scrape up any browned bits on the bottom of the pan.

Strain the beans from the soaking liquid. Rinse the beans. Add the beans to the Instant Pot and stir.

Place the lid on top, lock and cook on soup mode for 7 minutes.

Once the cook time is finished, immediately turn off the Instant Pot. Set a timer for 20 minutes for a natural pressure release.

After 20 minutes, release any remaining steam from the Instant Pot.

Remove lid. Add the vinegar and cilantro, stir to combine.

Serve warm ungarnished or with toppings and warm tortillas.

by Rebecca White, A Pleasant Little Kitchen

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