Instant Pot Refried Beans Recipe Restaurant Style

INSTANT POT REFRIED BEANS

Steps:

• Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
• Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
• Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
• Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way-be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

INSTANT POT REFRIED BEANS

Steps:

• Gather the ingredients.
• Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris.
• Rinse the beans thoroughly and discard the water.
• Transfer the beans to the pressure cooker. Add the water, onion, garlic, salt, cumin, oregano, pepper, bacon drippings (or lard or oil), and a dash of cayenne pepper, if using.
• Cover the pot, lock the lid, and set the steam valve to "sealing." Choose the bean/chili button and add 15 minutes for a total of 45 minutes of cooking time. Or use the manual setting for 45 minutes at high pressure.
• When the beans have finished cooking, let the pressure drop naturally for 20 minutes and then release the steam vent. Test the beans to make sure they are tender. If not, return to pressure for 10 minutes.
• Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside.
• Put the beans in the empty pot. Puree them with an immersion blender. Add some of the reserved liquid as needed for the desired consistency and reserve the rest for another use.
• Taste the beans and add more salt, as needed.
• Dish out into bowls and serve.

INSTANT POT REFRIED BEANS RECIPE (RESTAURANT-STYLE)

Steps:

• Place the liner into the Instant Pot.
• Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into the liner of the Instant Pot.
• Pour in the water and the chicken broth.
• Place the lid on top of the Instant Pot. Move the valve to SEALING.
• Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
• Let the pressure do a natural release when it's done (will take 15-25 minutes).
• Drain the excess liquid from the beans and set liquid aside.
• Using a potato masher or handheld electric mixer, mash the cooked beans until they reach the desired consistency. Add drained liquid back in as needed (I usually add 1/2 cup - 1 cup of liquid back in).
• Serve and enjoy!