Homemade Refried Beans in Instant Pot
  • Cooking Time: 30 min
  • Servings: 10
  • Preparation Time: 15 min and 12 hours soak time
  • 2 cups dried pinto beans (1lb)
  • 4 cups water
  • 2 cups chicken broth
  • 1 med onion (chopped)
  • 2 cloves garlic (minced)
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 3 Tbsp bacon drippings, lard, or olive oil (I used avocado oil)
  1. Soak beans overnight or for 12 hours. Drain and rinse thoroughly, removing any debris.
  2. Put all ingredients into instant pot and close the steam vent. Set on manual for 30 minutes. (If using unsoaked beans add 15 minutes)
  3. When the beans have finished cooking, let the pressure drop naturally for about 20 to 25 minutes and then release the steam vent.
  4. Place a colander or large sieve over a large bowl and drain the beans. Reserve the liquids and set aside.
  5. Place drained beans and onions in a well greased iron skillet and mash. Cook to reduce any excess liquid or if more moisture is desired add some of the reserved liquid as needed to reach the desired consistency. (Alternatively, use a blender to puree them, but let them cool slightly before blending.)
  6. The refried beans may be refrigerated for up to three days or frozen for longer storage.
  7. Serve refried beans as a side dish with a garnish of shredded cheese, chopped red or green onions, chopped cilantro, diced tomatoes, sour cream, salsa, or guacamole.
  8. Other ideas: Thicken soups, stews, or chili with refried beans.
  9. Use them as a topping for nachos.
  10. Add refried beans to burger or meatloaf mixtures.
  11. Add the refried beans to burrito or taco fillings.
Try homemade refried beans instead of opening a can. It's easy with an instant pot!