Instant Pot Loaded Refried Beans
User Reviews
5
14 reviews
Excellent
Instant Pot Loaded Refried Beans
Report
Instant Pot Loaded Refried Beans combine smoky crisp bacon bits, pinto beans, onions, garlic, and Mexican spices cooked under pressure with chicken stock. The beans soften and meld with flavorful sautéed onions and spices, then get mashed to create a creamy, hearty side or base for various dishes. Cheddar cheese and green onions are added for rich taste and color contrast. This savory preparation is both comforting and satisfying.
Description
This recipe uses an Instant Pot to make refried beans enhanced by crisped bacon pieces, diced onions sautéed in bacon fat, garlic, and a blend of chili powder, cumin, and oregano. The beans are rinsed dry pinto beans cooked with chicken stock, which tenderizes them quickly in a pressure cooker.
The bacon is rendered for flavor and fat used to sauté aromatics before pressure cooking the beans. After cooking, the beans are mashed to a creamy consistency, then topped with shredded cheddar cheese and sliced green onions for added richness and freshness.
These refried beans serve well as a side dish or component in Mexican and Tex-Mex meals, balancing smoky, spicy, and cheesy flavors with a smooth texture.
Cooking times and spice levels can be adjusted; fresher dried beans yield better texture and shorter cooking times. Use unsalted chicken stock to control saltiness, adjusting seasoning as needed.
Share:
Ingredients
- 6 trips (264g) Bacon cut into bacon bits, thick cut, smoked
- 1 pound (454g) pinto beans
- 1 (300g) onion roughly diced, large
- 4 (13.5g) garlic minced, cloves
- 4 cups (1L) chicken stock unsalted
- ½ - 1 teaspoon (1.3g - 2.7g) chilli powder
- 1 teaspoon (2.7g) cumin ground
- 1 teaspoon (1.1g) oregano dried
- salt to taste
- 2 talks green onions , thinly sliced
- 36 grams cheddar cheese grated, medium
Instructions
- Crisp Chopped Bacon: Add bacon in Instant Pot, then heat up Instant Pot using Sauté More function (no need to add oil as bacon has a lot of fat). Stir occasionally and allow the bacon to crisp (~7 - 9 mins). Remove bacon from Instant Pot, then place them on a paper towel to absorb the excess fat. *Pro Tips for Crisp Bacon:a) In order to cook the meat and fat evenly, crispy and not burnt - place the bacon in the cold pot before turning on the heat. Then, let the heat slowly render out the pork fat.b) Important to absorb the bacon’s excess fat with a paper towel after sauteing.
- Saute Onion, Spices, and Garlic: Add roughly diced onion in the bacon fat, then cook until softened (~3 mins). Then add ½ - 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to Instant Pot. Cook for another minute until fragrant. *Spicy Tip: ½ tsp chili powder: a hint of spiciness; 1 tsp chili powder: mildly spicy.
- Deglaze Instant Pot: Pour roughly ½ cup unsalted chicken stock in Instant Pot, then deglaze by scrubbing the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Refried Beans in Instant Pot: Add the well-drained pinto beans in Instant Pot, then pour in the remaining 3 ½ cups unsalted chicken stock. Close the lid. Turn the Venting Knob to Sealing Position.Pressure Cooking Methods:a) For Tender with Bite Result: High Pressure 40 mins + 25 mins Natural Releaseb) For Smooth Tender Result: High Pressure 50 mins + 25 mins Natural ReleaseAfter 25 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release remaining pressure. As the Instant Pot is natural releasing, grate the cheddar cheese and thinly slice the green onions.
- Drain Beans Liquid: Once the Floating Valve drops, carefully remove the lid. Strain the beans liquid with a strainer. Place the beans back in Instant Pot. Reserve the beans liquid in a mixing bowl.
- Mash Beans: Mash the beans with a potato masher or immersion blender until desired consistency. *Pro Tip: potato masher yields a coarser, chunky paste while the immersion blender creates a thick & creamy smooth paste (see comparison photo). Taste and season with salt (for reference: we used 4 pinches of salt). Add drained beans liquid back to the mashed beans until desired consistency. *Pro Tip: Adjust the thickness of the bean paste according to your preferences.
- Load Instant Pot Refried Beans: Load up your gorgeous Instant Pot Refried Beans with umami bacon bits, thinly sliced green onions, and grated cheddar cheese. Serve & enjoy~
Equipments used:
Notes
- Use fresh dry pinto beans for faster cooking and better texture; older beans take longer to soften.
- Rate the recipe in the comments if tried to help others.
Nutrition Information
Show Details
Calories
368kcal
(18%)
Carbohydrates
28g
(9%)
Protein
17g
(34%)
Fat
21g
(32%)
Saturated Fat
7g
(35%)
Cholesterol
35mg
(12%)
Sodium
382mg
(16%)
Potassium
656mg
(14%)
Fiber
8g
(32%)
Sugar
2g
(4%)
Vitamin A
165IU
(3%)
Vitamin C
5.8mg
(6%)
Calcium
113mg
(11%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 368 kcal
% Daily Value*
| Calories | 368kcal | 18% |
| Carbohydrates | 28g | 9% |
| Protein | 17g | 34% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 35mg | 12% |
| Sodium | 382mg | 16% |
| Potassium | 656mg | 14% |
| Fiber | 8g | 32% |
| Sugar | 2g | 4% |
| Vitamin A | 165IU | 3% |
| Vitamin C | 5.8mg | 6% |
| Calcium | 113mg | 11% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
14 reviews
Excellent
Other Recipes
You'll Also Love
