Delicious and Easy Instant Pot Borracho Cranberry Beans

This Instant Pot Borracho Cranberry Beans recipe will surely impress your family and friends. These beans are flavorful, tender, and packed with a punch of Mexican-inspired spices. Using the Instant Pot makes it a breeze to cook this dish in no time. Serve it as a main course or as a side dish for a hearty and satisfying meal. It's perfect for any occasion and will definitely become a favorite in your household.

Ingredients

• 1 pound dried cranberry beans
• 4 slices of bacon, chopped
• 1 medium onion, diced
• 4 cloves of garlic, minced
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup beer (such as lager or ale)
• 4 cups chicken or vegetable broth
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Directions

1. Rinse the cranberry beans under cold water and pick out any debris. Drain well.
2. Select the 'Saute' function on the Instant Pot and adjust it to the highest heat setting. Add the chopped bacon and cook until crispy. Remove the bacon from the pot and set it aside.
3. In the same pot, add the diced onion, minced garlic, and minced jalapeno pepper. Saute for about 2-3 minutes until the onion becomes translucent.
4. Add the cumin, dried oregano, chili powder, salt, and black pepper to the pot. Stir well to coat the onions and spices.
5. Pour in the beer and scrape the bottom of the pot to release any browned bits. Let it simmer for 1 minute to cook off the alcohol.
6. Add the drained cranberry beans and bacon back into the pot. Pour in the chicken or vegetable broth.
7. Close the lid of the Instant Pot and set the valve to the sealing position. Select the 'Pressure Cook' or 'Manual' function and set the timer to 25 minutes on high pressure.
8. Once the cooking time is complete, allow a natural release for 10 minutes, then carefully perform a quick release to release any remaining pressure.
9. Carefully remove the lid and check the beans for tenderness. If needed, cook for an additional 5-10 minutes on high pressure.
10. Stir in the chopped cilantro.
11. Serve the Borracho Cranberry Beans hot with lime wedges on the side. Enjoy!

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