Instant Pot Refried Beans

Name: Instant Pot Refried Beans
Cook time: 2 h
Total time: 2 h
Cuisine: Mexican, Latin American, American
Ingredients: 1 lb dried pinto beans; 6 cups of water with 4 tsp of chicken or vegetable bouillon; 2 tbsp olive oil or bacon fat; 1 small onion diced; 1 jalapeno (seeds removed) diced finely; 3 garlic cloves, minced; 2 tsp salt; 1 tsp cumin; 1 tsp oregano; 1/4 tsp cayenne; 2 bay leaves

6 steps

Cook:2h

This is an Instant Pot recipe which doesn’t require pre-soaking the dried beans, so it’s ready to go within 2 hours. Makes about 8 cups — plenty to freeze for later!

Updated at: Thu, 17 Aug 2023 03:37:02 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories58.9 kcal (3%)

Total Fat1.1 g (2%)

Carbs9.2 g (4%)

Sugars0.4 g (0%)

Protein3.1 g (6%)

Sodium149.8 mg (7%)

Fiber2.3 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

32 servings

1 lbdried pinto beans

6 cupswater

4 tspchicken bouillon

2 Tbspolive oil

seeds removed, diced finely

3garlic cloves

minced

2 tspsalt

1 tspcumin

1 tsporegano

¼ tspcayenne

2bay leaves

Instructions

Step 1

Chop your onion and jalapeno, and saute in the Instant Pot with 2 tbsp of your chosen cooking oil. After 2 minutes, add the minced garlic cloves, and cook for another couple minutes. Deglaze with some of your water or stock, because nobody wants the Instant Pot burn notice.

Step 2

Rinse the dried pinto beans and add to the pot with the rest of the ingredients. Feel free to reduce the amount of cayenne or leave it out if you don’t like the heat.

Step 3

Cook for 45 min. on high pressure, then let it release naturally.

Step 4

Once the Instant Pot depressurizes, remove the bay leaves. Also ladle out about 1 cup of liquid and set aside.

Step 5

Blitz the beans with an immersion blender until the mixture is silky smooth. If the beans seem thick, add some of the reserved cooking liquid until it’s the texture you like.

Step 6

Enjoy!

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