Instant Pot Pinto Beans with Chorizo

Make Instant Pot Pinto Beans and Sausage on a Sunday and use them all week long. Sprinkle them in tacos, burritos, salads or even Huevos a la Mexicana (Mexican Scrambled Eggs).

I’m not big on kitchen “gadgets” but I must admit, I use my Instant Pot about once a week, and sometimes more. It’s worth it’s weight in gold to make hard boiled eggs, and performs some tasks better than stove top, oven or slow cooker.

A pressure cooker is a master when it comes to cooking starchy foods. It cooks pastas beautifully, case in point my recipe for Instant Pot Chicken Chipotle Mac and Cheese. I’ve read the science behind what a pressure cooker handles starch. It was complicated, but potatoes and pasta seem to thrive cooked under pressure.

Beans are a starchy food, and I’ve used my Instant Pot to cook several different kinds of beans. Dried black beans, red kidney beans and of course, pinto beans.

And for me, it settles the debate on whether to soak beans before cooking or not. Each variety needed no pre-soaking and cooked up beautifully in a pressure cooker situation.

Surprisingly, every time we cooked dried beans at Culiinary School we used a pressure cooker.

This recipe comes from a day at school when we needed a last minute side dish for Albobdigas en Chipotle. The chef decided on beans, out came an old fashioned stove top pressure cooker and we had a side dish in pronto time and without fuss. Surprising, because Culinary school can be all about “fuss”

For this recipe we take advantage of the saute feature to cook the chorizo, then using the pressure cooker method for the pinto beans. This method builds layers of rich flavor.

You simply can’t beat the luxury of a quicker cook time for these Instant Pot Pinto Beans with Chorizo.

Let’s take a look at my recipe I call “chorizo beans”

• Chicken Broth: To add more flavor, we’ll use chicken broth instead of water to cook the beans. You can use vegetable broth, beef broth or water.
• Canned Tomatoes: I like Red Gold Petite Diced tomatoes. The tomatoes are cut smaller than other brands, which means they break down better and with smaller pieces, you’ll have a better consistent texture.
• Dried Pinto Beans: You can use red kidney beans, Mayocoba Beans, or even dried black beans.
• Mexican Chorizo: Don’t confuse Spanish Chorizo for Mexican Chorizo. Spanish chorizo is a completely different product that’s been cured. Choose bulk Mexican chorizo.
• New Mexico Red Chile Powder: Chimayo preferred. Or you can substitute cayenne pepper. Use a single blend chile powder rather than chili powder seasoning.
• Neutral Oil: Canola or vegetable oil will work well here.
• Apple Cider Vinegar: Vinegar is an acid and it’s used here to brighten flavors.
• Fresh Garlic: Chopped.
• Bay Leaves: Remove before serving.

1. Step 1: With fingers, tear the chorizo into small chunks. Add it to the instant pot along with the cooking oil. Press the Sauté button, then adjust the temperature dial to medium. 
2. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges, stirring often.
3. Once the chorizo is almost fully cooked, add the onion and continue to sauté until the onions are soft and transparent. Stir in the garlic and spices.
4. Step 2: Add the unsoaked beans, broth and bay leaves to the pot. Cook on high for 35-40 minutes.
5. Add the undrained tomatoes and stir to combine.
6. Change the setting to Sauté, medium heat level. Let the mixture simmer, stirring often, until the beans are very tender and the liquid has thickened.

Serving Suggestions:

• Serve pinto beans with chorizo with tortilla chips and scoop them up like a dip.
• Serve the beans over a bowl of rice or with warmed flour tortillas, with optional toppings like cheese, cilantro, green onions, or a finely diced red onion.
• Sprinkle them in salads, tacos, burritos or even scrambled eggs.

Pinto Beans and Chorizo As a Side Dish:

• Hatch Green Chile Chicken Burgers
• Albondigas en Chipotle
• New Mexico Carne Adovada

Storage

Store any leftover chorizo and beans in an air-tight container in the refrigerator for up to five days. I like to use the microwave, reheating in 30 second increments for leftovers.

This recipe will also freeze well. Just store in a freezer safe container for up to three months. Defrost in the refrigerator overnight and slowly reheat stovetop or oven.

These Instant Pot pinto beans and chorizo are super flavorful and creamy, soaking up savory goodness from the Mexican chorizo and the bay leaf. And some beautiful spice and warm heat from the New Mexico chile powder.

And the best part about it, it’s quick and easy.

These chorizo and beans could be considered a meal in itself, served with flour tortillas. Or a side dish to your favorite Southwestern main course like this Pollo Asado Recipe.

Related Recipes

If you’re a fan of cooking with dried beans like we are, check out these recipes.

• Instant Pot Refried Beans. A must have recipe for any Southwestern kitchen.
• This recipe for Bolita Beans with Red Wine, Smoked Paprika and Jalapeno is a great example and I’ll always use the slow cooker method for this recipe. For no other reason than I know it works well.
• Cowboy Chili with Kidney Beans. Rich and robust, this is our favorite chili recipe.

And the most popular dried bean dish on my site for 15-Bean Soup (Crockpot Recipe). And if you’re looking for another bean side dish, take a look at this recipe for Slow Cooker Cowboy Beans. Easy and delicious.

I hope you give this pinto beans with chorizo a try. It’s one of our go-to favorites.