These refried beans are delicious and easy to make with no pre-soaking needed! Perfect potluck dish, party appetizer, work party side dish and after school snack. They also freeze well!
Prep Time 5 minutesmins
Cook Time 50 minutesmins
Natural Release 10 minutesmins
Total Time 55 minutesmins
Author Instant Pot Creations
Ingredients
16ozdry pinto beans, sorted and rinsed
1small onion, quartered
5cupswater
2clovesgarlic, or 2 tsp minced
2tspcumin
1tspchili powder
1/2tspcayenne pepper
1/4tspblack pepper
1-2tspsalt (to taste, start with 1 tsp)
Instructions
Add all ingredients EXCEPT salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)
Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.
Open lid. Pour beans into a strainer over a large bowl to drain beans and collect the bean liquid below. Reserve liquid from the beans in bowl. Add beans back into pot liner.
Using a hand held immersion blender (or a potato masher or back of spatula), mash the beans until desired smooth consistency. Add reserved bean liquid back into the beans as needed during the mashing process until desired thickness. I usually add about 1-2 cups. Keep in mind that the beans will continue to dry out and thicken up as they rest, so extra liquid may be needed.
Add salt and stir. Serve with chips or with your favorite Mexican meal! Also freezes great.