Angelica, the home cook behind the Simply Mama Cooks YouTube channel, has quietly built one of the most loyal followings in online food — nearly two million subscribers drawn in by her warm, no-fuss approach to cooking for a blended Korean-Mexican American family. Her videos don't chase trends; they chase flavor and practicality, which is exactly why her Instant Pot Charro Beans video has earned over 194,000 views and a devoted comment section full of people saying they make this every single week.
Charro beans — called frijoles charros in Mexico — are the cowboy's answer to hearty, soul-satisfying cooking. Pinto beans swim in a smoky, savory broth built on crispy bacon and spiced Mexican chorizo, brightened by fresh jalapeno, tomato, onion, and garlic. Traditionally, this dish simmers for hours on the stovetop, demanding attention and patience. The Instant Pot flips that equation entirely: 45 minutes at high pressure and you have a pot of deeply flavored beans with that same all-day richness, no pre-soaking required. That last point matters. Dried beans go straight in, and the pressure cooker does the work that hours on the stove used to do.
What makes this recipe particularly well-suited for the Instant Pot is the layering of technique. Angelica starts on saute mode to render the bacon and chorizo, building a fat-rich, smoky base right in the pot before a single bean hits the water. That means every bean soaks up that flavor from the very start of the pressure cycle. The result is a broth that tastes like it cooked all afternoon — because in terms of flavor development, it did.
- No soaking needed: One of the greatest advantages of pressure cooking beans is skipping the overnight soak entirely. Dried pinto beans go straight into the pot and come out perfectly tender after 45 minutes at high pressure.
- Start with the fat: Rendering the bacon and chorizo first on saute mode creates a flavored cooking fat that the beans absorb throughout the cook. Don't skip this step — it's what separates charro beans from ordinary bean soup.
- Natural release is essential: Angelica insists on letting the pressure drop naturally for 20 to 30 minutes. A quick release causes beans to rupture and the broth to turn muddy. Patience here pays off in texture.
- Season at the end: If you use chicken bouillon powder, hold off on adding extra salt until after you taste the finished beans. The bouillon adds salt as it cooks.
- Freeze in portions: This recipe makes a generous batch. Divide extras into freezer containers for an instant side dish anytime — the beans reheat beautifully.
Watch Angelica Make It
Angelica walks through the entire recipe with her signature calm, detailed style — perfect for anyone making charro beans for the first time or looking to refine their technique.
Bring Your Whole Meal Together
Charro beans are almost always part of a larger spread — served alongside grilled meats, rice, or warm tortillas. If you're cooking a full meal in your Instant Pot, Artisan Cookware Co.'s Stackable Insert Pans let you steam rice right inside the pot while your beans pressure-cook below, turning a single appliance into a complete dinner station. Prefer to serve family-style? Transfer the beans to one of our stainless steel casserole inserts for a beautiful presentation that goes straight from the pot to the table without losing a degree of heat.
Whichever way you serve them, Angelica's charro beans are the kind of recipe that becomes a household staple — the one you reach for on Sunday afternoons, game days, and any night when a warming, crowd-feeding bowl is exactly what the table needs.
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