Instant Pot Refried Beans
Equipment
- 6 Qt. Instant Pot
- 1 Food Processor
Ingredients
- 32 oz. dried pinto beans
- 1 large white onion peeled & diced
- 6 slices bacon cooked and crumbled
- 3 Bell Peppers (red, orange & yellow) deseeded & sliced
- 2 poblano peppers deseeded & sliced
- 2 jalapeno peppers deseeded & sliced
- 3 tsps. cumin
- 2 tsps. oregano
- 2 bay leaves
- 6 cloves garlic minced
- 1½ tsp. fresh ground pepper
- 2 tsps. salt
- 10 cups water
- ½ tsp. cayenne epper optional
- 3 Tbsps. bacon grease optional
- ¼ - ½ cup grated cotija cheese optional
- 1 Tbsp. Olive Oil or Avocado Oil for roasting the peppers
Instructions
Cook the Beans:
- Rinse the beans and add them to the Instant Pot liner.
- Cook the bacon until the fat is fully rendered. Reserve the grease.
- Peel and dice the onion, then chop the bacon. Add both to the Instant Pot along with 3 tablespoons of bacon grease (if using).
- Add cumin, oregano, salt, pepper, bay leaves, cayenne, and minced garlic.
- Pour in 10 cups of water, stir, then close and seal the Instant Pot. Press the "Bean/Chili" button and use the "+" button to set the cooking time to 45 minutes (or manually set to high pressure for 45 minutes).
Prepare the Peppers:
- Preheat the oven to 400℉.
- While the beans cook, deseed and slice all the peppers into strips.
- Place them on a shallow baking pan, drizzle with olive oil, and season with salt and pepper.
- Place them on a shallow baking pan, drizzle with olive oil, and season with salt and pepper.
Make the Refried Beans:
- Once the beans are done cooking, they can sit in the Instant Pot until the peppers are roasted. It's best to mash the beans while they're hot.
- Place the roasted peppers into a food processor and pulse 2-3 times for 10-15 seconds until finely chopped.
- Release any remaining pressure from the Instant Pot and drain the beans, reserving 4 cups of the cooking liquid.
- In a large bowl, mash 1/4 to 1/3 of the beans (depending on how many whole beans you prefer) with a potato masher.
- Add the chopped peppers and the remaining beans, stirring until well combined. If the beans are too thick, stir in some of the liquid from the beans until the desired consistency is reached.
- Stir in 1/4 cup grated Cotija cheese until melted. Taste and adjust the seasoning with more cheese, salt, or pepper as desired.
- Serve warm with chips or your favorite Mexican dish.
Notes
Once cooled, divide the beans into glass containers or freezer bags for later use. They will keep for up to three months in the freezer.
Tried this recipe?Let us know how it was!