Description
A hearty and flavorful Instant Pot refried beans recipe that combines traditional Mexican spices and simple ingredients for a creamy, comforting side dish perfect for any meal.
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
For Frying
- 3 tbsp lard, found in the baking aisle
Instructions
- Heat Oil and Sauté Aromatics: Turn the Instant Pot to Sauté mode and add 1 tbsp corn oil. Once the oil is hot, add the diced onion and sliced jalapeño. Sauté for about 3 minutes until the onion becomes tender and translucent.
- Add Beans and Spices: Add the rinsed pinto beans, chicken broth, salt, garlic powder, and chili powder to the Instant Pot. Stir gently to combine.
- Pressure Cook Beans: Place the lid on the Instant Pot and ensure the valve is in the sealed position. Cook on HIGH pressure for 45 minutes. Allow a natural pressure release for 20 minutes, then manually release any remaining pressure.
- Remove and Separate Beans: Carefully remove the beans and liquid from the pot and transfer to a separate heatproof bowl; the contents will be very hot.
- Prepare the Frying Base: Return the Instant Pot liner to the pot and set it back to Sauté mode. Add 3 tbsp lard and melt it until it is slightly bubbly and hot.
- Fry and Mash Beans: Add the cooked beans back into the pot with the melted lard. Allow them to fry for a few minutes. While frying, use a potato masher to mash the beans to your desired creamy consistency. Once mashed and heated through, turn off the Instant Pot.
Notes
- You can double this recipe by doubling all ingredients but keep the cook time and natural pressure release time the same.
- Do not fill the Instant Pot more than halfway full when cooking to ensure proper pressure build-up.
- This recipe was tested in an 8-quart Instant Pot; smaller models might require slight adjustments to cooking time.
- If you prefer a spicier dish, you can add more jalapeño or include some cayenne pepper with the chili powder.
- For a vegetarian version, substitute chicken broth with vegetable broth and use vegetable oil instead of lard.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 1 g
- Sodium: 550 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 15 mg
