No soaking is required for these beans so they can be done and on your table in no time. Don't let the beer scare you off. The alcohol cooks off so that the beans get 'drunk' and not you.


Recipe Summary

10 mins
1 hr
10 mins
1 hr 20 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil and let heat about 1 minute. Add onion and cook for 2 minutes. Turn Saute function off.

  • Add cranberry beans, chicken broth, beer, picante sauce, cilantro, jalapeno peppers, garlic, oregano, and cumin; stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 15 minutes. Season with salt and pepper.

Nutrition Facts

245 calories; protein 14.6g; carbohydrates 40.5g; fat 1.8g; cholesterol 3mg; sodium 891.9mg. Full Nutrition

Reviews (2)

Read More Reviews
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
The taste was great but they did cook in the Instant Pot in 45 minutes. I kept putting them back in for 10 minutes more... repeatedly. It took them 80 minutes to cook! Not sure why. Read More
Rating: 5 stars
delicious! My only note is at 45 minutes, a few beans were not done, I added 10 minutes, which made some too mushy. But excellent flavor. I used dried cilantro. I chose bone broth because it has less salt. No salt was needed, plenty in salsa. I had not used the saute feature yet, that was fun. Cranberry beans are delightful. I am looking forward to trying more recipes for them. Read More