Want to make easy Pressure Cooker Refried Beans? This recipe is delicious and so simple, you’ll never want to buy canned refried beans again.
And I do mean you’ll NEVER want to buy the canned stuff ever again after you try these! With a recipe this simple and delicious, it’s certainly worth the little bit of extra effort for refried beans that are significantly better than store bought.
Pressure Cooker Refried Beans
Mexican refried beans need lard. I don’t have any. I don’t want to buy any. What if I end up loving it and eating too much of it? What if I never use any of it? Then again, Lard is nothing but pork fat–and coincidentally, so is bacon. I always have bacon. I do love it. I do eat too much of it. So, here’s what I thought I’d do.
Make pinto beans or red kidney beans in the Instant Pot, and then cook them up with bacon fat afterwards. That’s what I ended up doing, and it tasted quite good. Besides, since you use just the bacon fat and not the bacon, you get to eat it, which to me is only fair if you’re cooking, as your reward.
If you’d rather keep these Pressure Cooker Refried Beans vegetarian, use coconut oil or ghee instead of the bacon, and enjoy them that way.
Looking for some great Mexican dishes to eat along with these refried beans? Check out my Chicken Enchilada Casserole. It’s a super quick and easy dish that’s great for those nights when you don’t feel like making an extravagant dish!
Another great dish to pair these beans with is my Pulled Pork Carnitas. It’s a delicious, classic Mexican dish that’s made easier by your Instant Pot!
So the next time you’re throwing together a Mexican meal for your family, I beg of you, put the canned refried beans DOWN and make these Pressure Cooker Refried Beans instead! I assure you, once you’ve made these you’ll wonder why you hadn’t been making them all along.
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- 1/2 cup dry pinto beans
- 2 cups hot water to soak beans
- 3 cups water to cook beans
- Soak pinto beans in enough hot water to cover them for 1 hour.
- Drain, add beans into your Instant Pot, add 3 cups of water, and cook at High Pressure for 20 minutes. Allow it to release pressure naturally to avoid spluttering.
- Once they're cooked, you can either mash them with the back of a spoon for a more rustic finish, or if you prefer a smoother finish, use an immersion blender on your beans to get a smooth paste. You may have to remove some of the cooking water so it's not too runny.
- While the beans are cooking, Heat a frying pan and fry the bacon on a medium low heat to render all the bacon fat. Cook until the bacon is crisp and then remove bacon and reserve for another use (which means, eat it before anyone else sees it).
- To the fat, add chopped onion and cook until until onion starts to brown at the edges.
- Add chopped garlic and sauté for a minute.
- Add mashed or puréed beans along with a little water, as well as the cumin and salt. Mix everything well, and let it cook. You may have to add water. Your goal is to get the beans heated through, and you will want to add enough water to ensure it is a slightly loose mixture. This will take about 4-5 minutes.
- Serve with a spring of cilantro, and pass shredded cheese as you serve.