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Instant Pot Refried Beans

Rachele (Pebbles and Toast)
A simple yet magical pot of pinto beans to accompany tacos, burritos, enchiladas, fajitas, and nachos.
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Prep Time 12 hours
Cook Time 1 hour
Course Side Dish
Cuisine Mexican
Servings 8

Equipment

  • Pressure Cooker
  • Immersion Blender

Ingredients
  

  • 2 cups dry pinto beans
  • Water to cover beans twice
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp black pepper
  • ½ tsp coriander
  • 1 chipotle pepper in adobo sauce
  • 1 10 oz can diced tomatoes with green chilies
  • ½ cup water (add a little water at a time)
  • 2 Tbsp chopped cilantro optional
  • 2 Tbsp nutritional yeast optional

Instructions
 

Overnight Soak

  •     Rinse dry beans well.  
    2.    Place into a bowl and cover with water.
    3.    Soak overnight.

Pressure Cook

  • Rinse the soaked beans well.
    2.    Place into the Instant Pot, cover with water, and secure the lid.
    3.    Use the high pressure setting for 10 minutes.
    4.    Allow to release pressure naturally.

Refried Beans

  •   Rinse the cooked beans in water.
    2.    Return the beans to the Instant Pot or Pressure Cooker.
    3.    Add remaining ingredients (except only add as much water as you need to acheived desired consistency) and stir.
    4.    Using an immersion blender (or potato masher), puree until desired consistency.
    5.    Set the Instant Pot to Sauté and cook for 5 minutes, stirring occasionally.
    6.    You can add chopped cilantro and nutritional yeast.  We think it amps up the flavors.
    7.    Store leftovers in the refrigerator.
Keyword beans, pinto beans, refried beans