I prefer mine without beans, but I like beans.
There are a million chili recipes so I won't go there but this is the best bean recipe I ever made, it's super easy and you can make it without soaking the beans overnight.
Instant Pot Charro Beans
4 cups stock, whatever kind you have. Bouillon cubes with water are OK.
2 cups dry pinto beans, rinsed
1 large onion, chopped
4-6 pieces of bacon, chopped. Chopped leftover brisket works good too.
A tablespoon or two of tomato paste
1 jalapeno, serrano or poblano pepper, minced
4 cloves garlic, minced
1 tsp chili powder, Gebhardt is the best.
½ tsp ground paprika
½ tsp ground cumin
ground black pepper to taste
½ cup salsa, get the local stuff in the refrigerated section, not Pace!
½ cup roughly chopped cilantro (add this and the salsa after it's done cooking)
Directions
Cook the chopped bacon down until it releases enough fat to add the onions. If using leftover brisket, add some bacon fat or beef tallow.
Cook until the bacon is done and the onions are translucent but not burned. I do this in a skillet but you can do it inside the Instant Pot to make this a one pot meal.
Combine everything except the salsa and cilantro in the Instant Pot. Select Bean/Chili function; set timer for 50 minutes. Cooker will reach high pressure in 10 to 15 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Stir in the salsa and cilantro. Stir it pretty rough, some of the beans will crush to thicken the liquid and some will stay whole to give you nice texture.
Serve over white rice. Yum!
