Instapot Refried Beans

Ingredients

  • 4 cups Chicken Broth/ or water with Bouillon
  • 2 cups Dried Pinto Beans  (washed and picked over)
  • 1 Small Onion  (diced)
  • Splash of Bacon grease or Olive oil
  • 1 teaspoon Cumin
  • 1 teaspoon Garlic Powder or a fresh clove diced
  • 1 teaspoon Onion Powder or a whole White Onion
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1/2 Jalapeno deseeded and diced
  1. Add the bacon grease/ olive oil to the Instant Pot and turn on Saute mode to heat it up. Once hot, add the onion, jalapeno and garlic and saute until soft. Turn off Saute mode to deglaze the pot with water (or broth).
  2. Stir the dry pinto beans, broth, spices, and salt into the pot.
  3. Place the lid on top and cook on High Pressure for 40 minutes. Once the time is up, let the pressure release naturally for 20 minutes and vent the rest manually. Reserve 2 cups of the cooking liquid after removing the lid and drain the rest.
  4. Use an immersion blender or blender to puree the beans until they’re smooth and creamy, adding splashes of the reserved liquid as needed. Adjust the seasonings to your taste, then serve!

If you don’t have an immersion blender you can mash the beans by hand using a potato masher or process them in small batches in a food processor or blender.

They will freeze for months or you can add the beans to torillas and individually wrap and freeze for ready made burritos.