Charro Beans

Used the following quantity of spices; 3 Bay leaves, 1 tsp garlic powder, 1 tsp cumin, 1 tsp Mexican oregano, 1 tsp coriander, Aged 1 pint jar fire roasted tomatoes, pepper, 6 cups chicken stock instead of just water, used bacon and or pork fat, I used leftover pork chop meat and two hot dogs shopped, slow cook 6-8 hours on low. Excellent!

Instant Pot Charro Beans: Turn Instant Pot to sauté setting. Add bacon and chorizo and cook. Remove some of the grease. Add the onions and garlic, and cook until the onions are softened. Add ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, and cook for 5 additional minutes. Add dry pinto beans and 5 cups of chicken broth. Secure the lid and cook on high pressure for 30 minutes (may not 10 minutes longer if the beans are older/drier). Allow the pressure to naturally release before removing the lid (about 20-30 minutes). Taste and season with salt and pepper. Did not use chorizo