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Instant Pot Refried Beans in a yellow bowl.

Instant Pot Refried Beans

Course Side Dish
Cuisine Mexican
Instant Pot refried beans are an easy side dish that you can make to go along with almost any meal. Use dry beans to make the best refried beans in no time.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings

Equipment

Ingredients

  • 1 pound dry pinto beans (approximately 2 cups)
  • 3 tbsp bacon fat
  • 1 medium onion, chopped
  • 3 cloves garlic
  • 4 cups chicken stock (low sodium)
  • 2 tsp salt
  • 1 tsp cumin
  • 1 tsp black pepper
  • garnishes as desired

Instructions

  • Rinse the beans and drain them well.  Set them aside. Use the sauté function of the instant pot to fry the onion with the bacon fat for 3 minutes.  Then add garlic and cook for another minute.
  • Add some of the chicken stock and deglaze the pot (gently rub the bottom to remove bits stuck there). Add the pinto beans, the rest of the chicken stock, salt, cumin, and pepper.
  • Set the pressure setting for 45 minutes.  When the pressure cook is done, allow pressure to release naturally. (Natural release can take up to 25 minutes, just make sure to check the release valve has dropped completely before opening the lid).
  • Use a ladle to remove about a cup of liquid from the pot.  Mash or blend the beans using a potato masher.  Add in the saved liquid as necessary to reach the desired consistency. Taste and add more salt if desired. Serve with desired garnishes.

Notes

Make sure you use DRY pinto beans. Do not use canned beans.

Nutrition

Calories: 233kcal | Carbohydrates: 26g | Protein: 11g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 1016mg | Potassium: 514mg | Fiber: 7g | Sugar: 3g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 2mg
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