Instant Pot Refried Beans
Use your Instant Pot or electric pressure cooker to cook these refried beans in a fraction of the time it would take on the stovetop.
- Serves: 10 persons
- 1pound dried pinto beans (about 2 cups)
- 7cups water
- 1cup onion (chopped)
- 3cloves garlic (minced)
- 1teaspoon kosher salt (plus more for seasoning)
- 1teaspoon ground cumin
- ½teaspoon dried oregano
- ½teaspoon freshly ground black pepper
- 3tablespoons bacon drippings (or lard or olive oil)
- Optional: dash cayenne pepper
Step 1Gather the ingredients.
Step 2Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris.
Step 3Rinse the beans thoroughly and discard the water.
Step 4Transfer the beans to the pressure cooker. Add the water, onion, garlic, salt, cumin, oregano, pepper, bacon drippings (or lard or oil), and a dash of cayenne pepper, if using.
Step 5Cover the pot, lock the lid, and set the steam valve to "sealing." Choose the bean/chili button and add 15 minutes for a total of 45 minutes of cooking time. Or use the manual setting for 45 minutes at high pressure.
Step 6When the beans have finished cooking, let the pressure drop naturally for 20 minutes and then release the steam vent. Test the beans to make sure they are tender. If not, return to pressure for 10 minutes.
Step 7Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside.
Step 8Put the beans in the empty pot. Puree them with an immersion blender. Add some of the reserved liquid as needed for the desired consistency and reserve the rest for another use.
Step 9Taste the beans and add more salt, as needed.
Step 10Dish out into bowls and serve.