Recipes for curious cooks · Made in North Dakota
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Side Dish · Tested at home

Instant Pot Refried Beans

Original recipe by Erin Clarke. Source: Well Plated – Instant Pot Refried Beans
Best of the Best · Selected by Justin. Ingredients retained; functional instructions independently written.

Dry pinto beans pressure-cooked with onion, jalapeño, garlic, and spices, then mashed with their cooking liquid.

Original recipe: Well Plated – Instant Pot Refried Beans by Erin Clarke. Ingredients retained; instructions independently written.

Prep10 minutes
Cook1 hour 10 minutes
Total1 hour 45 minutes
Makes6 cups
01

Get everything ready

Ingredients

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  • For serving (optional)

Turn up the heat

Let’s cook.

  1. Rinse and sort the dry pinto beans, discarding damaged beans.
  2. Select SAUTE on a 6-quart or larger Instant Pot. Heat the oil; cook the onion and jalapeño for 2 minutes, then the garlic for 30 seconds. Loosen any stuck bits with a splash of stock. Stir in the rest of the stock, water, bay leaves, salt, cumin, oregano, optional cayenne, and drained beans.
  3. Close and seal the cooker. Pressure-cook on HIGH for 45 minutes. Allow 25 minutes of natural pressure release, then vent any pressure remaining before opening.
  4. Remove the bay leaves. Save 2 cups of cooking liquid, drain the beans, and put them back in the pot.
  5. Mash or blend to your preferred texture, adding reserved liquid gradually. If using a countertop blender, cool the beans somewhat first and work in batches to avoid splattering.
  6. Adjust the seasoning and add the optional toppings to serve.
From Justin’s kitchen

Selected for Best of the Best.

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