Quick and easy, homemade refried beans made from scratch in Instant Pot. These are vegan and gluten-free.
Ingredients:
1 lb dried pinto beans, washed and rinsed
5 cups water or broth
1 medium onion, chopped
1 Serrano or jalapeno pepper, deseeded and chopped
5-6 cloves garlic, minced
3 tbsp olive oil
2 bay leaves
Freshly squeezed lime juice, to taste
Salt, to taste
Dry Spices:
1 tsp dried oregano
2 tsp ground cumin
1 tsp smoked paprika
1/4 tsp chipotle pepper, adjust to taste
Garnish:
Fresh cilantro, chopped
Queso fresco cheese
Lime wedges
Instructions:
Prep:
Sort through beans to remove debris. Rinse thoroughly.
Chop onion, jalapeno, and mince garlic.
Instant Pot Method:
Turn on SAUTE mode on the Instant Pot. When hot, add olive oil and onions. Sauté for 2-3 minutes until onions are translucent.
Add bay leaf, garlic, jalapeno, and dry spices. Sauté for 30 seconds.
Add water or broth and deglaze the pot. Cancel SAUTE mode.
Add pinto beans, salt, and remaining water. Close the lid and seal the vent.
Set the Instant Pot to PRESSURE COOK (high) for 50 minutes. Let the pressure release naturally (takes about 20 minutes).
Open the lid, discard bay leaf, and mash the beans with an immersion blender or potato masher to desired consistency.
Turn on SAUTE (less) to simmer the beans to preferred thickness. Adjust seasoning.
Stovetop Pressure Cooker Method:
Follow the same steps as above. Cook under pressure on low heat for 50 minutes after the first whistle. Let the pressure release naturally.
Tips:
Beans thicken as they cool. Use broth to adjust consistency if needed.
Use lard or ghee for a richer taste if preferred instead of olive oil.
Serving:
Serve warm, garnished with cilantro, queso fresco, and lime wedges.
Storage:
Refrigerator: Store in an airtight container for 3-5 days.
Freezer: Freeze in portions for up to 2 months.
Calories per serving: 169 (based on 6 servings)