Instant Pot Refried Bean Recipe; No soaking

pinto beans

🥗Healthier: black beans

💰Cheaper: canned beans

Black beans are more nutritious, while canned beans save time and money.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is often cheaper.

Start the Instant Pot on sauté mode and add 3 tablespoons of olive oil.

Once the oil is hot, add 1 roughly chopped onion, 1 jalapeno, and 4 smashed garlic cloves.

Add 1 heaping tablespoon of chicken base and stir to combine.

Add 2 teaspoons chili powder, 2 teaspoons cumin, 1 teaspoon onion powder, and 1 teaspoon kosher salt; stir well to coat the veggies.

Pour in 4 cups of chicken broth and 1.5 cups of water; stir and scrape any bits stuck to the bottom.

Rinse and clean 1 pound of dried pinto beans and add them to the pot along with 1 bay leaf; stir again.

Turn off sauté mode, lock the lid, and set to pressure cook on high for 50 minutes.

After cooking, let it naturally release for 15 minutes, then quick release the remaining pressure.

Stir the beans and remove the bay leaf; discard it.

If there are beans that didn't get submerged in the liquid, skim them off the top and remove them.

Use an immersion blender to puree the beans, or transfer them to a powerful blender to blend until smooth.

Add a little bit of lime juice to enhance the flavor of the refried beans.

Let the beans cool for a bit; they will thicken beautifully as they cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary