Pressure Cooker Refried Beans
User Reviews
4.7
Pressure Cooker Refried Beans
Description
Pressure Cooker Refried Beans are made by first sautéing finely chopped jalapeño, onions, and garlic in olive oil to develop their flavors. Pinto beans are then added with water, chicken or vegetable broth, salt, and white vinegar, and cooked under high pressure for around 30-35 minutes until tender. After pressure release, most of the cooking liquid is drained off and the beans are mashed to the desired smoothness, using reserved liquid if needed to adjust texture. These beans retain a mellow, slightly tangy flavor from vinegar and softened aromatics.
The creamy mashed texture and mild heat make these beans suitable for serving alongside Mexican or Southwestern dishes, as a filling for burritos, or as a dip. The refried beans can be refrigerated for up to a week or frozen for longer storage, maintaining their flavor well. The recipe notes that using broth adds flavor but can be substituted with water for a lighter taste. Omitting the sauté step and oil will yield a fat-free version but with a different flavor profile. Seeds in the jalapeño can be left in for more heat, though the recipe is generally mild.
This method simplifies making refried beans at home and produces a versatile side that can be customized by adjusting the seasoning or consistency when mashing.
Ingredients
- 1 tablespoon olive oil
- 1 jalapeño cored, seeded and finely chopped
- 1 onion chopped (about 1/2 cup, small
- 3-4 cloves garlic finely minced
- 1 ½ pounds pinto beans rinsed, dry
- 8 cups water
- 4 cups chicken broth low-sodium, or vegetable broth
- 2 teaspoons salt
- 2 tablespoons white vinegar
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
- Substituting broth with water is possible but broth adds more depth of flavor.
- Omitting the oil and sautéing step yields a fat-free version, though flavor will be lighter.
- Leaving seeds in the jalapeño increases spiciness; the recipe is mild without seeds.
- Refried beans keep refrigerated up to one week and freeze well when stored in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Servings (Makes 12-13 cups)
Amount Per Serving
Calories kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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