Instant Pot Refried Beans are homemade with dried beans and no presoaking.
Course Side Dish
Cuisine Beans, Mexican Style
Prep Time 5minutes
Cook Time 35minutes
Natural Release Time 1hour
Author Ginny McMeans
1cuponion- white onion, diced
4clovesgarlic, finely chopped
2pounds32 ounces weight, dried pinto beans
2tablespoonswhite balsamic vinegar- you can also use white vinegar or tarragon vinegar
1tablespoonhot sauce of your choice- you can add more at serving if you like but this is a good amount for just a hint of heat
Add 4 tablespoons water to the instant pot insert. Push the saute function and add the diced onion, Saute and stir for about 2 minutes.
Rinse the pinto beans and add to the instant pot.
Add all of the rest of the ingredients.
Tighten the lid and close the vent. Set on manual/high pressure for 35 minutes. This also includes the time it takes to build pressure.
The electric pot will turn off and just leave it alone. Let it naturally release about 20 minutes. You can also quick release if you are in a hurry. Check to see if the pressure has all released and take off the lid.
Drain the beans over a large bowl as to not lose the liquid. Add the beans, only, back to the instant pot.
Use a potato masher or an immersion blender and start blending. Add some of the reserved cooking liquid until you have the consistency you like. I added one and ½ cups.
Mix it with a large wooden spoon if necessary. I like to keep some spreadable for tortillas and some a little looser to spoon on plates.
16 servings for this great batch of refried beans. That should equal about 1 cup for each serving.