Borracho beans are always a hit when served at potlucks or family gatherings. This boozy take on traditional cowboy beans (a.k.a. frijoles charros) gets an added kick of flavor with the addition of ice-cold Mexican beer. And did I mention that there’s also bacon in the mix? You can never go wrong with bacon and beer! Like most of the bean recipes in this book, hold off on seasoning with salt until after the beans are cooked, otherwise you’ll be left with hard, undercooked beans—or so says an old Mexican wives’ tale.
Set the Instant Pot to Sauté and adjust to More or High. Fry the bacon in the pot for 4 to 6 minutes, or until cooked through.
Stir in the onion, chiles, and garlic. Sauté for an additional 2 to 3 minutes, or until the onion is translucent.
Lock the lid into place and set the steam release valve to sealed. Select Manual and set the timer for 60 minutes on high.
When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
Season the beans with the coarse salt, ladle into bowls, and serve.
)Substitution tip: Short on time in the kitchen? Substitute 30 oz of cooked pinto beans (2 cans) for the dried pinto beans. Reduce the cooking time to 20 minutes on high.