Instant Pot Refried Beans
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!
Ingredients
- 16 oz dry pinto beans, sorted and rinsed
- 1 small onion, quartered
- 5 cups water
- 2 cloves garlic, or 2 tsp minced
- 2 tsp cumin
- 1 tsp chili powder
- 1/2 tsp cayenne pepper
- 1/4 tsp black pepper
- 1-2 tsp salt (to taste, start with 1 tsp)
Instructions
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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.)
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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.
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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.
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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.
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Add salt and stir. Serve with chips or with your favorite Mexican meal! Also freezes great.