This is a recipe for Pinto Beans with Mexican Chorizo made in the Instant Pot. Flavored with New Mexico Chile Powder. onion, bay leaves and tomatoes, this is a meal in itself, or a side dish for your Mexican themed meal
With fingers, tear the chorizo into small chunks. Add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the "less" temperature setting.
Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges.
Once the chorizo is almost fully cooked, add the onion and continue to sauté until the onions are soft and transparent. Add the garlic.
Add the beans and bay leaves to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.
Add the New Mexico Chimayo Chile Powder, or Ancho Chili Powder.
Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Make sure the steam valve is in the closed position. Close the Press the Manual button, select high pressure (if not selected automatically), Set the time button to 35 minutes.
Allow the beans have cooked 35 minute, then let the pressure release naturally (you'll know the pressure has released when the silver float valve has fallen back down and is no longer flush with the top of the lid).
Once the pressure has released. Press the steam release and remove the lid. Discard the bay leaf. Add the canned diced tomatoes with all their juices, then stir to combine.
Stir in the cider vinegar and remove to a serving bowl.
Serve the beans with tortillas, tortilla chips, or over a bowl of rice, and with optional toppings like cheese, cilantro, green onions, or finely diced red onion.
Use bulk ground Mexican chorizo sausage as opposed to the tubes of mushy meat.