Instant Pot Refried Beans

Pressure Cooker, Sides

Prep Time: 10 mins Cook Time: 45 mins Servings: Servings: 5 servings Source:

Ingredients

1 lb Beans, dry (rinsed and sorted) Kidney, Pinto, or Black Beans

4 1/2 cups Chicken Broth (or Vegetable Broth or Water)

1 Large Onion, finely chopped

1 Tbsp Bacon Fat, Lard, or Olive Oil

3-4 cloves Garlic, minced or pressed

1 tsp Kosher or Sea Salt

1/2 tsp Black Pepper

1 1/2 tsp Chili Powder

1 tsp Cumin

1/2 tsp Mexican Oregano (or regular oregano)

1 Jalapeño, seeded and chopped (optional)

1 Bay Leaf (optional)

Directions

Rinse, drain, and sort the beans. Put them in the inner liner of the Instant Pot, then add the broth/water.

Press the Sauté button on the IP to start warming up the broth or water. This helps the IP come to pressure quicker.

Add the chopped onion, fat/oil, jalapeño, garlic, spices, and bay leaf and stir.

Press the Cancel/Keep Warm button to cancel the sauté mode. Put the lid on the IP and set the steam release knob to the Sealing position. Then, pressure cook on Manual for 45 minutes on High pressure.

When cooking cycle ends, naturally release the pressure for about 15-25 minutes, or longer if you want.

Manually release the remaining pressure, then stir the beans.

Use an immersion blender (or food processor) to blend up the beans (Careful doing this with hot beans). Or use a potato masher if you like more texture. It thickens up as it cools.

Notes

Garnish with avocado, or Cotija cheese, pepitas, tomatoes, cilantro, or anything you like!

Nutrition

Calories: 175 kcal