Description
This Instant Pot Refried Beans recipe delivers creamy, flavorful pinto beans cooked perfectly under pressure then fried in lard for a traditional taste. Ideal as a side dish or for use in Mexican dishes, it utilizes simple ingredients and the convenience of an Instant Pot for easy preparation.
Ingredients
Scale
Main Ingredients
- 1 tbsp corn oil, or vegetable oil
- 1/4 cup yellow onion, diced
- 1/2 large jalapeño, sliced (optional)
- 2 cups pinto beans, dried, rinsed and picked through
- 4 cups chicken broth
- 1/2 tbsp salt
- 1/2 tbsp garlic powder
- 1 tsp chili powder
- 3 tbsp lard, found in the baking aisle
Instructions
- Saute Aromatics: Turn the Instant Pot to Sauté mode and add 1 tablespoon of corn oil. Once hot, add diced onion and sliced jalapeño. Sauté for about 3 minutes until the onion is tender and fragrant.
- Add Beans and Seasoning: Add rinsed pinto beans, chicken broth, salt, garlic powder, and chili powder to the pot. Stir gently to combine the ingredients.
- Pressure Cook Beans: Place the lid on the Instant Pot, making sure the valve is set to the sealed position. Cook on HIGH pressure for 45 minutes.
- Natural Pressure Release: Allow the pressure to release naturally for 20 minutes after cooking, then carefully release any remaining pressure manually.
- Transfer Beans: Remove the beans and liquid from the pot and place them in a separate bowl, being careful as they will be hot.
- Fry and Mash Beans: Return the Instant Pot liner to the pot and set to Sauté mode. Add 3 tablespoons of lard and let it melt until bubbly and hot. Add the beans back in and fry them in the lard for a few minutes. While frying, use a potato masher to mash the beans to your desired consistency.
- Finish and Serve: Turn off the Instant Pot and serve the refried beans warm as a side dish or in your favorite recipes.
Notes
- To double the recipe, double all ingredients but keep the same cook and natural pressure release times.
- Do not fill the Instant Pot more than halfway when doubling the recipe to ensure proper pressure cooking.
- This recipe was tested using an 8-quart Instant Pot; smaller models may require slightly longer cooking times as they reach pressure faster.
- Jalapeño is optional and can be omitted if you prefer milder beans.
- You can substitute lard with vegetable shortening or oil for a vegetarian variation, but flavor will differ.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 15 mg
