Mexican Chorizo Instant Pot Pinto Beans
yield: 4
total time: 75 minutes
Ingredients
- 1 tablespoon vegetable oil
- 1/2 pound mexican chorizo bulk
- 1 sweet onion Rough chopped
- 3 cloves garlic pressed in a garlic press
- 2 cups pinto beans
- 2 bay leaves
- 3 cups chicken broth
- 1 teaspoon chile powder New Mexico Chimayo, or Ancho
- 15 ounces diced tomatoes
- 1/2 teaspoon cider vinegar
Nutrition
- Calories : 400 calories
- Carbohydrate : 20 grams
- Cholesterol : 50 milligrams
- Fat : 27 grams
- Fiber : 2 grams
- Protein : 22 grams
- SaturatedFat : 8 grams
- Sodium : 830 milligrams
- Sugar : 7 grams
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