Description
This Instant Pot Refried Beans recipe delivers creamy, flavorful beans with minimal effort using a pressure cooker. Perfectly cooked pinto beans are seasoned with onion, garlic, cumin, and chili powder, then mashed and enriched with olive oil for a smooth, savory side dish or dip.
Ingredients
Scale
Beans and Seasonings
- 1 pound dried pinto beans
- 4 cups water
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Finishing
- 2 tablespoons olive oil
Instructions
- Rinse the beans: Thoroughly rinse the dried pinto beans under cold water and remove any stones or debris to ensure clean beans before cooking.
- Combine ingredients in the Instant Pot: Add the rinsed beans, water, diced onion, minced garlic, cumin, and chili powder into the Instant Pot.
- Pressure cook the beans: Secure the lid and set the Instant Pot to high pressure for 45 minutes to cook the beans until tender.
- Release pressure: Allow the pressure to naturally release for 15 minutes, then perform a quick release to vent any remaining pressure safely.
- Drain and mash: Open the lid carefully, drain any excess liquid, then mash the cooked beans to your preferred consistency for that creamy refried texture.
- Finish with olive oil and salt: Stir in the olive oil and add salt to taste, mixing well to incorporate the flavors and achieve a smooth, rich dish.
Notes
- For extra creaminess, add a splash of the cooking liquid back in while mashing.
- Adjust seasoning to your preference; more chili powder can add heat.
- Use an immersion blender for ultra-smooth beans if preferred.
- Serve as a side dish, dip, or in burritos and tacos.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
