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
Get everything ready
Ingredients
Tap an ingredient as you use it to keep your place.
- For serving (optional)
Turn up the heat
Let’s cook.
- Rinse and sort the dry pinto beans, discarding damaged beans.
- 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.
- 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.
- Remove the bay leaves. Save 2 cups of cooking liquid, drain the beans, and put them back in the pot.
- 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.
- Adjust the seasoning and add the optional toppings to serve.
From Justin’s kitchen
Selected for Best of the Best.