Description
This Instant Pot Refried Beans recipe delivers creamy, flavorful beans quickly and easily. Perfect as a side dish for Mexican meals or as a base for dips and spreads, these refried beans are made with pinto beans cooked to perfection in savory broth and spices, then mashed and fried with rich lard for authentic taste and texture.
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
- 3 tbsp lard, found in the baking aisle
Instructions
- Prepare aromatics: Turn the Instant Pot to Sauté mode and add 1 tablespoon of corn oil. Once the oil is hot, add diced yellow onion and sliced jalapeño, sautéing for about 3 minutes until the onion becomes tender.
- Add beans and seasonings: Add the rinsed pinto beans, chicken broth, salt, garlic powder, and chili powder to the pot. Secure the lid on the Instant Pot, ensuring the valve is set to the sealed position.
- Pressure cook the beans: Cook on HIGH pressure for 45 minutes. Once cooking is complete, allow a Natural Pressure Release for 20 minutes, then carefully release any remaining pressure. Remove the beans and liquid from the pot and transfer to a separate bowl, being cautious as they will be hot.
- Mash and fry the beans: Return the Instant Pot liner to the base and set to Sauté mode. Add the lard and let it melt until hot and bubbly. Add the cooked beans back into the pot and fry them in the lard for a few minutes. While frying, use a potato masher to mash the beans to your desired consistency. Turn off the Instant Pot and serve.
Notes
- How To Double: You can double this recipe by doubling the ingredients list. Keep the cook time and Natural Pressure Release time the same.
- Do not fill your Instant Pot more than halfway full before cooking to ensure safety and proper pressure.
- This recipe was tested in an 8-quart Instant Pot; smaller models may require a longer cook time since they reach pressure faster.
- If lard is not available or preferred, substitute with vegetable oil or butter, though flavor and texture will vary slightly.
- For a vegetarian version, use vegetable broth instead of chicken broth and substitute lard with a plant-based oil or vegan butter.
Nutrition
- Serving Size: 1/2 cup
- Calories: 160 kcal
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 10 mg
