Homemade, healthier refried beans! A pressure cooker makes this recipe incredibly easy, too!
- 2 TBSP butter, or olive oil for a vegan version
- 1/2 medium onion, finely diced (~1 cup)
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 1/2 cups dried pinto beans, rinsed
- 3 cups vegetable stock
- Turn the Instant Pot to the saute function and melt the butter (or heat oil). Add the onion and cook for about 1 minute. Add garlic and spices, stirring to combine. Add the beans and vegetable stock; turn off the saute function. Cover with lid and make sure it’s set to sealing. Cook on high pressure for 36 minutes. Let the pressure release naturally (~20 minutes).
- If needed, remove some of the remaining liquid. When I decide to remove some liquid, I reserve it and add back in as needed. The beans do soak it up once you start mashing them. Using a potato masher or immersion blender, mash beans to desired consistency (I like some texture so I don’t make them completely smooth).
- Serve as desired. Store in an airtight container in the fridge for up to 5 days.
If you want to quick release the pressure, set the cooking time to 40 minutes.
- Category: Side
- Method: Instant Pot
- Cuisine: Mexican
Keywords: vegetarian, instant pot, easy, healthy, cinco de mayo