InstantPot Mexican Pulled Pork

I’ve been using my InstantPot a lot lately.

One 3-4 pound pork butt

1 cup beef broth

1 tbsp. cumin

1 tbsp. onion powder

1 tbsp. salt

3 cloves of garlic, minced

Place trivet into InstantPot. Place meat on trivet and pour broth over top. Spread minced garlic over top of meat. Sprinkle seasonings on meat. Close lid, make sure vent is sealed. Set on high setting, for 90 minutes.

After 90 minutes, allow 15 minute natural release and then quick release. Shred meat using two forks.

Stir in the following:

2 cans pinto beans, drained

1 can Rotel Diced Tomatoes with Green Chiles

Again, cover and close vent. Set for 20 minutes on high. Quick release.

Serve with warmed corn or flour tortillas.

Beans and Bacon

Beans and bacon made in my InstantPot!
2 pounds of Hurst’s Ham BeanPinto Bea with Ham Flavor,  cleaned

12 cups of cold water

–add beans and water to InstantPot. Seal vent closed. Turn on BEAN/SOUP.

Allow to cook through cycle, 40 minutes.

While beans cook, fry 1 pound of thick sliced bacon (I used my oven) and drain.

Add bacon to cooked beans. Salt to taste.

Set on crock pot setting for two hours; you may want to add more water.
Enjoy!