Instant Pot Refried Beans
User Reviews
5
Instant Pot Refried Beans
Description
This recipe starts by sautéing diced onion, garlic, chili powder, cumin, and oregano in olive oil or bacon fat in the Instant Pot to develop a fragrant base. After deglazing the pot with chicken stock, rinsed dry pinto beans and additional stock are added, and the mixture is pressure cooked at high pressure to tenderize the beans without pre-soaking.
The cooked beans can then be mashed with a potato masher for a chunky texture or blended for smooth creaminess depending on preference. The seasoning balances smoky, earthy, and mildly spicy notes from the chili powder and cumin, enhanced by savory garlic and onion. Fresh garnishes like cilantro, jalapeño, or lime brighten the dish if desired.
This method is efficient and allows customization of spice level and fat sources. The beans keep well refrigerated for a few days and can be frozen in portions. Different types of beans like black beans can be substituted with adjusted cooking times.
Ingredients
- 1 pound (454g) pinto beans , rinsed and drained
- 2 tablespoons (30ml) olive oil or bacon fat or lard
- 1 (323g) onion roughly diced, large
- ½ - 1 teaspoon (1.3g - 2.7g) chilli powder
- 1 teaspoon (2.7g) cumin ground
- 1 teaspoon (1.1g) oregano dried
- 4 cloves (13.7g) garlic , minced
- 4 cups (1L) chicken stock vegan option: use vegetable stock, unsalted
- salt to taste
Optional Garnish:
- cilantro , roughly chopped
- jalapeño , sliced or diced
- green onions , chopped
- tomato diced
- lime , sliced or lime wedges
- feta cheese
Instructions
- Saute Onion, Spices, and Garlic: Press “Saute” button to “Sauté More” function to heat up your Instant Pot. Wait until it says "HOT". Add in 2 tbsp (30ml) olive oil, bacon fat, or lard. Add in roughly diced onion, then cook until softened. Add in ½ to 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic. Cook for another minute until fragrant.
- Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Completely deglaze the bottom of the pot by scrubbing the brown bits with a wooden spoon. Keep the brown bits because they're very flavorful. Give it a quick mix.
- Pressure Cook Beans: Add in well-drained pinto beans and remaining 3½ cups (875ml) unsalted chicken stock. Make sure all the pinto beans are submerged in the cooking liquid.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Methods:Option 1 - Tender with a Bite Pinto Beans: Pressure Cook at High Pressure for 40 minutes, then Natural Release for 25 minutesOption 2 - Silky Smooth & Tender Pinto Beans: Pressure Cook at High Pressure for 50 minutes, then Natural Release for 25 minutes
- Drain Beans Liquid: Carefully open the lid. Strain beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
- Mash Beans: Make refried beans by mashing the beans with a potato masher or immersion blender until desired consistency. Potato Masher: yields a coarser, chunky paste. Immersion Blender: yields a thick and more creamy smooth paste.Taste and season with salt. For reference, we used 4 pinches of salt. Adjust the thickness by adding the drained beans liquid back to the refried beans until your desired consistency.
- Garnish & Serve: Give it a final taste, then garnish with your favorite toppings. Serve & enjoy~ :)
Notes
- Use fresh dried pinto beans without presoak; rinsing well improves texture.
- Bacon fat adds smoky flavor, while olive oil keeps it lighter.
- Adjust chili powder from ½ to 1 teaspoon for spiciness level.
- Use unsalted chicken stock to control sodium, taste and adjust salt after cooking.
- Freshly ground cumin enhances flavor but store-bought ground cumin also works.
- Choose mashing tool according to preferred bean texture; immersion blender makes creamy beans.
- Store beans in fridge 2-3 days or freeze in portions for several months.
- Pressure cook black beans 50 minutes high pressure with natural release as a substitute.
- Use 22 minutes high pressure with natural release if using soaked pinto beans, drain well before cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 54mg | 2% |
| Potassium | 558mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
