Arizona Ranch Beans Express Pressure Cooker Recipe

Prep Time
< 15 minutes
Cook Time
< 60 minutes
  • ½ pound bacon, chopped
  • 2 onions, chopped
  • 1 can (4 ounces) diced mild green chiles
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground cumin
  • 1 pound dried pinto beans, rinsed and sorted
  • 1 ¾ cups water
  • 1 can (about 14 ounces) whole tomatoes, undrained, coarsely chopped
  • 2 limes, cut into wedges
  1. Press BROWN/SAUTÉ on Crockpot™ Express Pressure Cooker. Add bacon cook until crisp, stirring occasionally. Remove to paper towel-lined plate. Drain off all but 2 tablespoons drippings. Add onions; cook and stir 3 minutes. Add chiles, garlic, salt, chili powder, oregano and cumin; cook and stir 1 minute. Add beans, water, tomatoes and half of bacon; stir to blend.
  2. Secure lid. Press BEANS/CHILI, set pressure to HIGH and time to 30 minutes. Make sure Steam Release Valve is in the “Seal” (closed) position. Press START/STOP.
  3. Once cooking is complete, natural release pressure 10 minutes. Release remaining pressure. Stir chili. If thicker chili is desired, press BROWN/SAUTÉ on Express Crock; cook 5 minutes or until chili thickens to desired consistency. Season with additional salt, if desired. Serve with lime wedges.
Side Dishes
Express Pressure Cooker