I’ve posted this in the past . The recipe is basically the same as any other that can be found online. The only thing I did was figure out the proper timing for the pressure cooker.
this is my recipe for charro beans in an electric pressure cooker:
The timing is for 5000 feet, so if you live at a different altitude, adjust appropriately (probably 46 minutes or so for sea level).
One chipotle pepper, and a generous amount of sauce, will make the beans mild. The heat is detectable, and people who don’t like any spice will complain. Add more if you prefer spicier.
Obviously, sub out the bacon fat for vegetarian.
Add the tomatoes after the beans cook . The acid in the tomatoes will prevent the beans from cooking. If you add them before the beans cook, they will never get properly soft.
1 lb dry Pinto beans
Sweat onion with bacon fat and salt. Add garlic and cummin. Deglaze. Add chopped Chipotle. Add beans, water, bay leaves. Pressure cook 52 minutes, natural release. Add tomatoes.
Set timer to start cooking 1.5 hours before time to eat