Bold flavored instant pot pinto beans recipe that includes beans seasoned with smoked Texas brisket, peppers, and onions.
Instant Pots were made for beans, as they save an incredible amount of time and cook the beans to perfect texture while providing comforting and deeply intense flavor.
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WHAT YOU NEED TO MAKE BEANS AND BRISKET
- Pinto Beans
- Smoked Brisket - use leftover homemade smoked brisket or buy from your favorite BBQ spot. If making your own use my Texas Smoked Brisket recipe
- Bell Peppers
- Pickled Cactus - totally optional, but if you’re looking for it check the pickle/vinegar aisle.
- Beer (Lager or Pilsner)
- Chicken Stock
- Bay Leaf
- Garlic Cloves
- Ground Cumin
- Kosher Salt
- Black Pepper
- Smoked Paprika
- Dried Oregano
Soaking the beans is optional. Out of habit, I usually do. If you choose to not, then add a few extra minutes on the pressure cooking time to ensure the beans fully cook.
Turn Instant Pot on and heat it using “Saute” function on high settings. Once display reads “Hot” saute the the brisket chunks briefly (2-3 minutes) to release some of the flavor. Remove the brisket and set aside.
Add the onions, bell peppers, and jalapeños sautéing 3-4 minutes. For the last minute add the garlic plus half the spices and mix well.
Add the beans plus the bay leaves and give it a quick stir. Add the beer and deglaze the pan. Add the water, the stock, and the remaining spices then mix well.
Add the brisket back to the pot. Cancel “saute” then close the lid and manually pressure cook for 60 minutes. Allow pressure to release naturally for about 20 minutes.
This is a filling one pot dish that you should enjoy as a main dish. Feel free to add a dinner salad and accompany with some good cornbread.
Sauteing is a critical step to maximizing flavor so don’t skip it.
Beer adds complexity to the dish, so definitely go for a brew that you like and has some depth to it. AVOID light beers!
Make sure you have enough liquid ingredients to cover beans by about 2 inches.
Use dry beans and rinse them well to ensure any and all hard pebbles have been removed
This recipe also works with other beans as well including kidney and pinto.
Serve with a side of hot water cornbread.
MAKE THESE BEANS
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- instant pot
- 1 cup Pinto Beans dried soaked overnight
- ½ lb Smoked Brisket cut into chunks
- 1 tbsp Olive Oil
- 1 med Red Onions
- 3 medium Jalapenos
- 1 med Bell pepper
- 3 cloves Garlic
- 2 cups Chicken stock
- ½ cup Water
- 12 oz Lager beer
- 1 whole Bay leaf
- ½ tbsp Smoked sweet paprika
- ½ tbsp Black pepper
- ½ tbsp Kosher salt
- 2 tsp Cumin
- Optional first step is to sear the brisket 1-2 minutes to release some of the flavor. Set aside afterwards.
- Set instant pot settings to saute (high) and add olive oil once display rereads “hot.” Add onions and peppers cooking for 3-4 minutes. During last minute add garlic and half the spices
- Add the beans and bay leaf stirring to mix the beans well. Add the beer deglazing the pan and cooking off some of the alcohol. Cancel sauce function then add water and stock.
- Add brisket back to the pot
- Close the lid then pressure cook manually for 60 minutes. Do a natural pressure release for 20 minutes before turning the valve to venting.