Pressure Cooker Refried Beans

Name: Pressure Cooker Refried Beans
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 24 Servings (Makes 12-13 cups)
Ingredients: 1 1 tablespoon olive oil; 1 1 Jalapeño; 1 1 small onion; 3-4 3-4 cloves garlic; 1 ½ 1 ½ pounds dry pinto beans; 8 8 cups water; 4 4 cups low-sodium chicken or vegetable broth; 2 2 teaspoons salt; 2 2 tablespoons white vinegar

User Reviews

4.7

468 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
24 Servings (Makes 12-13 cups)
Course
Side Dish
Cuisine
American, Mexican

Pressure Cooker Refried Beans

Iris Warren

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Balanced, flavorful, and enjoyable—this recipe has it all.

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Ingredients

Servings

1 1 tablespoon olive oil
1 1 Jalapeño cored, seeded and finely chopped
1 1 small onion chopped (about 1/2 cup)
3-4 3-4 cloves garlic finely minced
1 ½ 1 ½ pounds dry pinto beans rinsed
8 8 cups water
4 4 cups low-sodium chicken or vegetable broth
2 2 teaspoons salt
2 2 tablespoons white vinegar

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Instructions

In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
Add the rinsed and drained beans, water, broth, salt and vinegar.
Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
Refrigerate for up to a week or freeze for several months.

Notes

Broth: you can definitely sub in water for the 4 cups broth, but I like the added flavor of the broth.
Fat-Free: if you want the beans fat-free, eliminate the oil and first step of sautéing the jalapeño, onions and garlic. Again, the flavor might be a little different, but this recipe is pretty adaptable.
Jalapeño: even though the recipe calls for a jalapeño, the beans are not spicy at all (but the heat will increase if you leave in the seeds of the jalapeño).
Freezable: the refried beans can be refrigerated for a week and they also freeze great (I usually spoon them into freezer-safe ziploc bags or foodsaver bags and freeze; they defrost quickly in the refrigerator or at room temperature).

Nutrition Information

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Serving 0.5 Cup Calories 113kcal (6%) Carbohydrates 19g (6%) Protein 7g (14%) Fat 1g (2%) Saturated Fat 1g (5%) Sodium 213mg (9%) Fiber 4g (16%) Sugar 1g (2%)