Instant Pot Refried Beans are easy to make with dried beans, no lard and in just 1 hour in your pressure cooker. Healthy easy side dish for your Mexican night!
- Prep Time: 5 minutes
- Cook Time: 40 minutes
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Side Dish
- Method: Instant Pot
- Cuisine: Mexican
- 2 cups (1 lb) pinto beans, dried & rinsed
- 5 cups water or low sodium veggie/chicken broth
- 1 large onion, diced
- 3 garlic cloves, minced
- 4 oz can diced green chiles
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp salt
- 1/4 tsp ground black pepper
- 3 bay leaves
- To any size Instant Pot, add beans, water/broth, onion, garlic, diced green chiles, cumin, chili powder, salt, pepper and bay leaves.
- Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 40 minutes.
- When Instant Pot says Off or switches to Keep Warm mode, do Quick Release by turning sealing valve to Venting position until the pin drops down.
- Open the lid and drain the beans over a colander set over bowl (we need some of the liquid).
- Return beans to Instant Pot along with 1 cup liquid.
- Using an immersion blender, puree until desired consistency. You can adjust thickness with more broth, if you wish.
- Serve as a side dish with your favorite Mexican dishes like chicken tacos, quesadilla or carnitas. Make full taco bar with guacamole and pico de gallo.
Store: Refrigerate leftovers in an airtight container for up to 5 days. Freeze for up to 3 months.
Reheat: Reheat by simmering on low on the stove or in Instant Pot with a splash of that broth or water. If frozen, thaw on the counter for hours first.
- I used broth for more flavor. In fact, it was water + bouillon cube.
- If you don’t have a can of green chiles, use minced seeded jalapeno.
- Save broth leftovers for a bean soup.
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