Instant Pot Refried Beans

You know, we used to eat canned refried beans. And then my son started going through growth spurts. So we started eating a LOT of canned refried beans. Now, besides the fact that buying dried beans is a helluva lot cheaper than canned, as well as the fact that cooking big batches and freezing individual servings is just as convenient as having multiple cans of beans around, it just plain tastes better. We all know it: restaurant refried beans are superior. But with my recipe, you can achieve restaurant-quality beans at a fraction of the price and in the comfort of your own home. 

BUT REMEMBER! It's still great to get out there and dine at your local Mexican restaurant. They're usually family-run small businesses and they need our support!

Anyway, once I started making my own refried beans, my son refused to eat the canned stuff. It's a blessing and a curse, really. Good luck!

 

Instant Pot Refried Beans

Yield: about 6 - 8 cups

Prep time: 10 minutes

Cook time: about 2 hours

 

Ingredients:

  • 3 cups dried beans (I usually use pinto but black beans work here too. A mix of both is great!), washed and picked over for weird ones.
  • 7 cups water
  • 1/4 cup fat. Rendered animal fat is best.* I like pork fat but beef or even chicken fat works too. You can use butter or a plant-based alternative as well. I'd just steer clear of oils. I don't know why....I just don't think it'll taste too good.
  • 1 1/2 teaspoons kosher salt, plus more if needed.
  • 1 tablespoon (.35oz/10g/one single serve packet) SpotOn unsalted chicken or vegan instant stock.
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/8 (or to taste) teaspoon chili powder
  • 1/2 teaspoon dried oregano
  • 1 bay leaf
  • pinch msg (optional)

 

  1. Add all ingredients to the pressure cooker of your choice. I have an instant pot but I'm pretty sure any pressure cooker will work just fine.
  2. Pressure cook on high for one hour.
  3. Allow the pressure to release naturally for about half an hour, then release the rest of the pressure manually. 
  4. Remove the lid. Take out the insert with the beans and place on a solid surface.....like the counter.....or a cutting board. Remove the bay leaf.
  5. Using a ladle, remove about a cup of liquid. Reserve this. You might need it later.
  6. At this point you can either: A) mash with a potato masher; or B) blend with an immersion blender. I like a smooth consistency like the beans you get at a Mexican restaurant, but you do you. 
  7. Taste and season with more salt if you like.
  8. If the beans are too thick, add a little of your reserved liquid and mix well. If they seem too thin, just know that when they chill or get frozen, they’ll thicken up. 
  9. You can pop the beans back into the pressure cooker and hit the "Warm" setting to keep them...uhh...warm. Stir it every once in a while.
  10. Or you can serve it up immediately.
  11. Or you can portion and freeze it like I do! If you've got the freezer space and a big enough pressure cooker, I suggest doubling the recipe! Make sure you LABEL your containers. Beans have a tendency to look like mystery concoctions and if you're like me, you'll find one 6 months from now and not know what the heck it is unless it's labeled. Note: as I mentioned before, chilled or frozen beans often thicken up a bit. So you might have to add a little water when reheating them to get to the consistency of your liking. 

I recommend serving these beans alongside my Quick and Easy Spanish Rice, which you've also portioned and frozen, of course. It's a real fan favorite and a ridiculously easy anytime meal.

 

*You can sometimes find fat for sale at your local butcher or try the meat vendors at the farmers market. You might have to render it yourself. In which case, the internet can tell you how to do it. It's pretty easy!