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Instant Pot Refried Beans
Instant Pot Refried Beans
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Prep Time:
5 minutes
Cook Time:
75 minutes
Total Time:
560 minutes
Make delicious creamy refried beans in the Instant Pot with bacon fat for a gourmet twist. Far superior to canned beans and budget-friendly.
Ingredients:
  • 1 pound dried pinto beans
  • 8 cups water
  • 2 teaspoons kosher salt, plus more for seasoning
  • 3 tablespoons bacon fat, lard, or extra virgin olive oil
  • 1 medium yellow onion, diced
  • Garnish:
  • Grated cotija, Monterey jack, or cheddar cheese
  • Lime wedges
  • Hot sauce
Instructions:
  • In a pressure cooker, mix pinto beans, water, and salt. Stir well to dissolve the salt. Decide whether to soak the beans for 8-10 hours or cook them immediately. You can use the soaking water to cook the beans or opt for fresh water. It's your choice!
  • Cook the beans: Seal the pressure cooker lid and set to cook on high pressure for 20 minutes for soaked beans or 25 minutes for unsoaked beans. Allow 15 minutes for the pot to come up to pressure before cooking starts.
  • Allow the pressure to naturally release by letting the pot sit for about 35 minutes after the cooking program ends. Ensure safety and avoid mess by keeping the lid closed during this time especially when cooking beans, grains, or fruit sauces. Open the pot. If the beans are not fully cooked, close the pot and cook for an additional 5 to 10 minutes. After the extra cooking time, let the pressure release naturally for at least 15 minutes before opening the pot to prevent any liquid from spurting out.
  • Save 1 1/2 cups of the cooking liquid. Using heat-resistant mitts, remove the inner pot from the pressure cooker and drain the beans in a colander. Rinse and dry the inner pot before placing it back in the pressure cooker.
  • To begin, switch off the pressure cooker by pressing cancel. Switch to medium sauté setting and add the bacon fat, lard, or olive oil. Once the fat is melted, add the onions and sauté for about 3 minutes until softened but not browned. Turn off the sauté setting, and carefully add the steaming hot beans.
  • Mash the beans to your desired consistency using a potato masher for a chunky texture or an immersion blender for a smooth one. Stir in 3/4 cup of the reserved cooking liquid, adding more gradually until reaching the preferred texture (I recommend using a full cup). The beans will thicken as they sit. Season with salt to taste.
  • To enjoy now or later: You can either serve the beans immediately or set your pressure cooker to its “Keep Warm” setting, cover, and allow the beans to sit for up to 10 hours. When ready to serve, spoon the beans into bowls or onto plates, sprinkle with cheese, and enjoy warm with lime wedges and hot sauce.

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