Instant Pot Refried Beans Recipe
Turn dried pinto beans into the perfect restaurant-style refried beans in the Instant Pot with this simple dump-and-go recipe.
Serving12 people
Ingredients
- 3 cups dry pinto beans, rinsed
- 1 onion, peeled and quartered
- ⅓ jalapeno pepper, seeded and diced; more or less depending on how hot you prefer your beans
- 2 Tablespoons minced garlic
- 3 teaspoon salt
- 1 ½ teaspoon ground black pepper
- ¼ teaspoon cumin, optional
- 4 cups chicken broth
- 3 cups water
Instructions
- Place the liner into the Instant Pot.
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into the liner of the Instant Pot.
- Pour in the water and the chicken broth.
- Place the lid on top of the Instant Pot. Move the valve to SEALING.
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
- Let the pressure do a natural release when it's done (will take 15-25 minutes).
- Drain the excess liquid from the beans and set liquid aside.
- Using a potato masher or handheld electric mixer, mash the cooked beans until they reach the desired consistency. Add drained liquid back in as needed (I usually add ½ cup - 1 cup of liquid back in).
- Serve and enjoy!
Notes
I love to top these bean with shredded cheese or cotija cheese, some fresh cilantro, and diced jalapeños.
If your family doesn't like the heat from jalapeños, you can substitute a can of green chilies.
You could easily freeze these beans (once they have cooled down, I stick them in a gallon-sized Ziploc bag and place them in the freezer. When you want to eat them, remove from the freezer and let them thaw for a few hours in the fridge, then heat up in the microwave until warmed through.
Nutrition
Calories: 178 kcal · Carbohydrates: 32 g · Protein: 11 g · Fat: 1 g · Saturated Fat: 1 g · Sodium: 878 mg · Potassium: 759 mg · Fiber: 8 g · Sugar: 1 g · Vitamin A: 8 IU · Vitamin C: 10 mg · Calcium: 67 mg · Iron: 3 mg