Instant Pot Refried Beans (Restaurant Style)
by Justin Segelstrom
I don’t use my Instant Pot/pressure cooker for a lot of things, but these beans? I make them at least once a month. They're creamy, a little loose (just like the ones from a good Mexican restaurant), and loaded with flavor thanks to cumin, garlic, and a splash of lemon at the end. Bonus: no soaking and the long cooking times required.
Ingredients
- 2 cups dried pinto beans (about 1 pound)
- 1 onion, peeled and quartered
- 2 garlic cloves, peeled
- 1 bay leaf
- ½ tablespoon kosher salt
- 2 teaspoons chicken bouillon (Caldo de Pollo)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups water
- 1 tablespoon vegetable oil
- 1 onion, diced
- 1 teaspoon fresh lemon juice
- ¼ teaspoon chile powder (or to taste)
- Kosher salt and black pepper to taste
Instructions
- Cook the beans: Add the dried beans, quartered onion, garlic, bay leaf, salt, bouillon, cumin, oregano, and water to your Instant Pot. Lock the lid and cook on high pressure for 45 minutes. Quick release the pressure when done.
- Blend: Discard the bay leaf, then transfer the beans and their liquid to a blender in two batches. Blend the first half until smooth, and the second half just enough to leave a few chunks for texture.
- Sauté and finish: In a large skillet, heat oil over medium-high and sauté the diced onion until soft. Add the blended beans and cook for another 3 to 5 minutes, stirring regularly.
- Season to taste: Stir in the lemon juice and season with chile powder, salt, and black pepper to your liking.