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Refried Beans With Cheese
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Restaurant Style Refried Beans (Instant Pot)

Spicy Pinto beans with onions, jalapenos and spices
Course Side Dish
Cuisine Mexican
Keyword Beans, Spicy
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people

Equipment

  • Pressure Cooker
  • Immersion Blender

Ingredients

  • 2 Cups Dry Pinto Beans 1 lb bag
  • 2 tsp Virgin Olive Oil
  • 1 Small Yellow or white onion Diced
  • 1 Fresh Jalapeno cored,seeded and diced
  • 1 tbsp Minced Garlic
  • 4 cups Chicken Broth
  • 3 cups Water
  • 1 tsp Kosher Salt
  • 1 tsp Cumin
  • ½ tsp Black Pepper
  • ¼ tsp Red/Cayenne Pepper

Optional Garnishes

  • Shredded Cheese
  • Chopped Onion
  • Salsa
  • Sour Cream
  • Guacamole

Instructions

  • Place the pinto beans in a colander/strainer rinse them well. Pick out any damaged beans. Set the rinsed beans aside.
  • Set Instant Pot on Saute - add the oil, when it is hot, add onion and jalapeno saute , add garlic, pour a small amount of chicken broth in the pot and scrape any stuck-on bits from the pot. Add remaining chicken broth,  water, salt, cumin , black pepper, and red pepper
  • Close and seal the instant pot cook on manual high for 45 minutes - natural release for 25 minutes - release any remaining pressure and open lid. Beans will have a lot of liquid, keep 2 cups of liquid - set aside - drain any remaining liquid
  • Return to Instant Pot with an immersion blender, blend until desired consistency adding the liquid that you set aside as needed.
  • Serve as is or can be refried in a cast iron frying pan