Instant Pot Refried Beans
No longer do you need to soak beans overnight or watch them on the stove for hours. Pressure cooking speeds up the process without compromising on flavor.
I have never been to Mexico, so I cannot guarantee how authentic this recipe is. I think the flavor is as good as any restaurant I have been to, and better than most.
Instant Pot Refried Beans
Pinto beans in the instant pot
Servings: 8
Cost: 5
Equipment
- Instant pot pressure cooker
- Knife
- Cutting Board
- Spoon
- Blender
Ingredients
- 1 lb Pinto Beans
- 1 Onion
- 4 clove Garlic
- 1 tsp Salt
- 1 tbsp Cumin
- 1 tbsp Chili Powder
- 1 tbsp Oregano
- 1 tsp Cayenne Pepper powder Leave out if serving to small children
- ½ tsp Black Pepper
- ¼ cup Bacon drippings or lard, butter, other oil
Instructions
- Set the instant pot to saute
- Dice the onion
- When the pot is hot, add the bacon grease and wait a minute
- Add the onion
- Stir occasionally until the onions start to brown
- Smash, chop, and add the garlic
- Add all of the other ingredients except for the beans
- Allow to cook for a few more minutes, stirring regularly
- Add ½ cup of water and scrape the bottom of the pot to deglaze
- Turn off the heat and add the beans
- Add water to the 5 cup line
- Cook on high pressure for 45 minutes
- Allow 15 extra minutes for pressure to decrease before opening
- Run the whole mixture through a blender in batches until desired smoothness is achieved
- Taste and add more salt if necessary
- Serve or put back in pot on "keep warm" setting
Notes
Pressure cooking dried beans eliminates the need to soak them in water overnight.