Servings: 6 people
Calories: 190kcal
Equipment
- instant pot
Ingredients
- 1 cup Pinto Beans dried soaked overnight
- ½ lb Smoked Brisket cut into chunks
- 1 tablespoon Olive Oil
- 1 med Red Onions
- 3 medium Jalapenos
- 1 med Bell pepper
- 3 cloves Garlic
- 2 cups Chicken stock
- ½ cup Water
- 12 oz Lager beer
- 1 whole Bay leaf
- ½ tablespoon Smoked sweet paprika
- ½ tablespoon Black pepper
- ½ tablespoon Kosher salt
- 2 teaspoon Cumin
Instructions
- Optional first step is to sear the brisket 1-2 minutes to release some of the flavor. Set aside afterwards.
- Set instant pot settings to saute (high) and add olive oil once display rereads “hot.” Add onions and peppers cooking for 3-4 minutes. During last minute add garlic and half the spices
- Add the beans and bay leaf stirring to mix the beans well. Add the beer deglazing the pan and cooking off some of the alcohol. Cancel sauce function then add water and stock.
- Add brisket back to the pot
- Close the lid then pressure cook manually for 60 minutes. Do a natural pressure release for 20 minutes before turning the valve to venting.
Video
Notes
Sauteing is a critical step to maximizing flavor so don’t skip it.
Beer adds complexity to the dish, so definitely go for a brew that you like and has some depth to it. AVOID light beers!
Make sure you have enough liquid ingredients to cover beans by about 2 inches.
Use dry beans and rinse them well to ensure any and all hard pebbles have been removed
This recipe also works with other beans as well including kidney and pinto.
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 13g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 732mg | Potassium: 445mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1003IU | Vitamin C: 34mg | Calcium: 31mg | Iron: 2mg
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