Instant Pot Refried Beans
These Instant Pot Refried Beans are a great place to start if you're nervous about making dry beans in a pressure cooker! Plus, they taste a million times better than canned refried beans. If you have any extras, they freeze beautifully.
These Instant Pot Refried Beans are a great place to start if you're nervous about making dry beans in a pressure cooker! Plus, they taste a million times better than canned refried beans. If you have any extras, they freeze beautifully.
- 1 teaspoon kosher salt
- 6 cups water
- 8-10 cloves garlic
- 1 pound pinto beans sorted for rocks, debris, and shriveled beans and rinsed
- 1/4 cup vinegar or liquid from jarred banana or jalapeno p divided
- 1 1/2 onions divided
- 1 jalapeã±o pepper seeded
- 5-6 tablespoons flavorful fat (i use bacon grease but lard or your vegetarian oil of choice will work)
- Carbohydrate 135.168919414 g
- Cholesterol 0 mg
- Fat 3.200150405 g
- Fiber 44.0203133720024 g
- Protein 42.872672537 g
- Saturated Fat 0.6948656232 g
- Serving Size 1 1 recipe (2058g)
- Sodium 1277.40552374808 mg
- Sugar 91.1486060419976 g
- Trans Fat 0.737284860200001 g
- Calories 719 calories
Step-by-step
- Place the rinsed beans in the Instant Pot.
- Add an onion that's been peeled and cut in half, 6 smashed, peeled garlic cloves, the seeded jalapeño, 2 tablespoons of vinegar (or liquid from pickled peppers), 6 cups of water, and a teaspoon of kosher salt.
- Use your manual setting to cook for 50 minutes, then allow a natural pressure release (when it's done cooking, leave the vent closed and allow the pressure to come down naturally--it will take about 15-20 minutes and you'll know it's done when, if you try to open the vent, no steam hisses out.) If you live at a high elevation, cook for 60-65 minutes before allowing the pressure to release naturally.
- When the beans are tender, remove the lid and ladle out 1/3-1/2 cup of the cooking liquid. Add the remaining vinegar or liquid from the jarred peppers to the reserved liquid.
- Drain the beans, discarding the rest of the liquid.
- Place the beans (and cooked vegetables) in the jar of your blender. Add 1/3 cup of liquid and blend until the desired consistency is reached (I like mine pretty smooth), adding more liquid if necessary.
- Mince the remaining 1/2 onion and 2-4 cloves of garlic.
- Heat the bacon drippings in a large cast iron skillet (if you have one) over medium heat.
- When the drippings are hot, add the onions and garlic and cook until tender.
- Add the bean puree and cook for 3-5 minutes, stirring frequently until the drippings and beans are incorporated and are light, fluffy, and hot.
- Salt to taste.
- Serve alongside Mexican food, wrapped in tortillas with cheese, or by themselves.
My Secret to Perfectly Creamy Refried Beans (and Why They're a Weeknight Staple)
As a busy working mom, time is my most precious commodity. Weeknights are a whirlwind of homework help, soccer practice, and the ever-present dinner dilemma. Finding quick, healthy, and delicious meals is a constant challenge. That's why I've perfected my recipe for Instant Pot Refried Beans – a game-changer in my kitchen.
For years, I relied on canned refried beans. They were convenient, sure, but the taste? Let's just say it left something to be desired. The texture was often mushy, the flavor bland, and I always had that nagging feeling that I was settling for less than I deserved. Then, I discovered the magic of the Instant Pot. Suddenly, homemade refried beans became a reality, and a much more delicious one at that! This recipe is incredibly simple, surprisingly fast, and yields the creamiest, most flavorful refried beans you'll ever taste. It's become a regular in my meal rotation, and I'm confident it will become a favorite in yours too.
Why I Love This Recipe:
- Speed and Convenience: The Instant Pot significantly reduces cooking time. Compared to traditional methods, these beans are ready in a fraction of the time. This means less time spent in the kitchen and more time for my family.
- Flavor Explosion: Forget bland canned beans. These homemade beans are bursting with flavor. The combination of garlic, onion, jalapeño, and a touch of vinegar creates a depth of taste that's simply unmatched.
- Versatility: These refried beans are incredibly versatile. They're fantastic as a side dish with tacos, burritos, or enchiladas. I love using them as a base for nachos, adding them to chili for extra creaminess, or even spreading them on toast for a quick and satisfying breakfast or snack.
- Healthier Choice: Making your own refried beans allows you to control the ingredients, resulting in a much healthier option compared to canned varieties, often loaded with sodium and preservatives.
- Make-Ahead Magic: One of the greatest things about this recipe is that the beans freeze beautifully! I often double the recipe and freeze half for future meals, ensuring that I always have a delicious and healthy meal option on hand.
Beyond the Recipe: My Instant Pot Journey
My Instant Pot journey started out of necessity, really. I was looking for ways to streamline my cooking routine, and the Instant Pot promised to do just that. Initially, I was hesitant. The technology felt intimidating, and I wasn't sure I'd be able to master it. But after a few initial attempts (and a few minor kitchen mishaps!), I quickly became a convert. The Instant Pot has become my culinary secret weapon, simplifying meal prep and allowing me to experiment with new recipes and flavors. The beauty of the Instant Pot lies in its simplicity. Once you understand the basics, the possibilities are endless. I've used it to cook everything from stews and soups to rice and even desserts.
This refried bean recipe is a perfect example of how the Instant Pot can transform everyday cooking. It's a testament to the simplicity and deliciousness of homemade food, even when time is of the essence. So, ditch the cans and embrace the incredible convenience and unparalleled flavor of homemade refried beans. Your taste buds (and your family) will thank you.
Tips and Variations:
- Bean Type: While pinto beans are traditional, you can experiment with other beans like black beans or kidney beans.
- Spice Level: Adjust the amount of jalapeño to control the spiciness. For a milder flavor, use less or omit it entirely.
- Fat Choice: Bacon grease adds a wonderful smoky flavor, but you can substitute with lard, olive oil, or your preferred vegetarian oil.
- Consistency: Adjust the amount of liquid added when blending to achieve your desired consistency, from chunky to completely smooth.
I hope you enjoy this recipe as much as I do! Let me know in the comments how yours turned out. Happy cooking!
