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Instapot Tomato Barbacoa + Rojo Chiquito Beans


1 pound dry Rojo Chiquito Beans*

3 pounds Tomatoes

2 large Onions

1 7 oz can Chipotle Chilies in Adobo**

1/2 Tablespoon Kosher Sea Salt

1 teaspoons cracked Black Pepper

4 cloves chopped or minced Garlic

1 Tablespoon ground cumin

1 Tablespoon dried Mexican Oregano

1/4 teaspoon ground Cloves

2 Bay Leaves

1 Tablespoon Liquid Smoke

4 Tablespoons Olive Oil

6 cups Broth of your choice

Optional Garnish

3 Tablespoons Toasted Cumin Seeds

1/2 cup fresh Oregano Leaves

Sour Cream or Mexican Crema


  • Clean and cut onions and tomatoes. Seeding tomatoes and cutting into halves or quarters depending on the size of the tomatoes being used. Slice onions into thick slivers.

  • Rinse beans, then start layering the ingredients into the instapot:

    • Beans

  • Tin of chipotles

  • Garlic

  • Salt, pepper, cumin, oregano, cloves and bay leaves

  • Onions, olive oil, liquid smoke and broth

  • Pressure cook on high for 1 hour 30 minutes.

  • Let pressure release naturally for at least 15 minutes, but optimally for 30 minutes.

  • Toast cumin seeds for garnish by folding into a foil packet, seeds should be one layer. Turn a burner on high and allow to get hot. Cut the heat on the burner and place to foil packet directly on the burner for 5-10 seconds. You will hear the seeds move in the packet, remove quickly and allow to rest in the packet until ready to serve.

  • Ladle beans and tomatoes into bowls and garnish with sour cream, toasted cumin seeds and fresh oregano.


*You can use any dried beans you have on hand, but the cooking time may vary. For this photographed recipe I used India Tree Rojo Chiquito Beans.

**You can modify the spice level on this dish by not adding all the tinned chipotles for a milder version. The entire tin will give you a medium heat. If you like it extra spicy, add two tins of chipotles in adobo.

Makes 6-8 large dinner sized portions


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