Easy Refried Pinto Beans
Easy to make and ready when you are to make your favorite quesadilla or burrito recipe.
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Instant Pot Refried Beans
Easy Refried Pinto Beans
Easy to make and ready when you are to make your favorite quesadilla or burrito recipe.
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Servings Prep Time
12 servings 20 minutes
Cook Time
20 minutes
Instant Pot Refried Beans
Ingredients
  • 1 6-oz package dry pinto beans soaked about 8 hours or overnight (about 2 cups beans)
  • 6 cups water or to about 2” above the beans
  • 1 medium onion chopped
  • 3 clove garlic minced
  • 1 tsp cumin
  • 2 tsp chili powder
  • ½ tsp freshly ground black pepper
  • ½-1 tsp sea salt (optional)
  • 2/3 cup cooked bean liquid (not the soaking liquid)
  • Garnish: fresh cilantro chopped, tomato diced, avocado, diced. (optional)
Instructions
  1. Drain the soaked beans and combine them with water, onion, and garlic in the Instant Pot.
  2. Secure the lid and move the steam release valve to seal. Select manual/pressure cook to cook at high pressure for 20 minutes.
  3. When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to vent to release any remaining pressure. When the valve drops, remove the lid and drain the beans, reserving the liquid.
  4. Return the cooked beans to the Instant Pot, and stir in 2/3 cup of the reserved cooking liquid, along with the cumin, chili powder, black pepper, cayenne, and salt, if using. Add more if needed to create a creamy consistency. Using a potato masher, mash the cooked beans until smooth, leaving some whole, if you like. (If you prefer them smoother, you can use an immersion blender.)
  5. Taste and adjust the seasoning, adding more spices or water as needed. Serve as a side dish or use in other recipes.
  6. Store leftover beans in an airtight container in the fridge for 1 week or you can freeze them for about two months.

This recipe was printed from plantbasedcooking.com