Better Than a Restaurant Instant Pot Refried Beans
Instant Pot pinto beans mash into a seasoned, scoopable side for tacos, bowls, nachos, or any meal that needs something hearty.
Prep 15 min · Cook 50 min · Total 9 hr 15 min · Makes 30 servings
Ingredients
- 6 Cups 1 Bag Dry Pinto Beans
- 12 Cups Chicken Broth *
- 2 1/2 Teaspoons Ground Cumin
- 1 1/2 Teaspoons Garlic Powder
- 1 1/2 Teaspoons Onion Powder
- 2 Teaspoons Chili Powder
- 2 Teaspoons Salt
- Cotija Cheese
- Jalapenos, sliced
- Salsa or tomatoes
- Cilantro, chopped
- Sliced Limes
Directions
- Pour the beans into a large bowl and add enough water to cover them fully. Soak them for 8 hours or overnight, then drain and rinse well.
- Transfer the beans to the Instant Pot. Pour in the chicken broth and water, or use all chicken broth, then secure the lid and set the valve to seal.
- Cook on high pressure for 30 minutes. When the time is up, let the pressure come down naturally for 10 minutes, then carefully quick release the rest.
- Strain the cooking liquid from the beans, saving 2 cups of it. Return 1 cup of the reserved liquid to the pot with the seasonings, then mash the beans with a potato masher until they’re as smooth or chunky as you like.
- If the beans need loosening, stir in more liquid from the second reserved cup as needed. Add toppings, if you’d like, and serve.