Instant Pot Refried Beans

  • recipe slightly adapted from Mel's Kitchen Cafe

  • 1 tablespoon olive oil
  • 2 jalapeño, cored, seeded and finely chopped
  • 1 small onion, chopped (about 1/2 cup)
  • 3-4 cloves garlic, finely minced
  • 1 1/2 pounds dry pinto beans, rinsed
  • 8 cups water
  • 4 cups chicken or vegetable broth
  • 2 teaspoons salt
  • 2 tablespoons white vinegar

  1. In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeños, onion, and garlic, and sauté for 1-2 minutes, stirring often.
  2. Add the rinsed and drained beans, water, broth, salt and vinegar.
  3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
  4. Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
  5. Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
  6. Refrigerate for up to a week or freeze for several months.
I froze the leftovers in 2 cup increments in quart-sized freezer bags and they thaw and reheat great.  

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