Instant Pot Refried Beans

It worked well! We used chicken stock instead of veggie broth and leftover bacon grease instead of shortening. When the recipe says it will thicken up... It went from bean soup to perfectly textured refried beans in about 1.5 hours after finishing cooking. We mashed them by hand, then decided we wanted a finer texture so threw half in a blender and stirred it back in. I might have cooked the beans a tad longer because some of the whole beans seemed too firm, but it didn't matter much once blended. Makes a ton of refried beans so we'll freeze a bunch of it to use later. Will definitely make again.

I didn't have an immersion blender but I mashed the beans up the best I could and left them kinda chunky. The flavor was really good. I used a can of green chillies instead of a jalapeño and I used beef broth instead of chicken stock. After cooling, I put them in 5 quart size baggies and froze them.