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A bowl of creamy pressure cooker refried beans topped with shredded cheese and chopped chives sits next to a floral napkin.
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5 from 14 votes

Pressure Cooker Refried Beans Recipe

Pressure cooker refried beans recipe uses no lard and no soak required! Perfect addition to burritos made in Ninja Foodi or Instant Pot.
Prep Time5 minutes
Cook Time1 hour
Total Time1 hour 5 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: beans, instant pot, pinto beans, pressure cooker, refried beans
Servings: 10
Author: Justine

Equipment

Ingredients

  • 16 oz pinto beans dry
  • 1.5 cup onion diced
  • 7 cups vegetable broth
  • 6 oz chiles diced
  • 1.5 tsp seasoned salt
  • 1 tsp cumin
  • 2 tbsp apple cider vinegar
  • 1 tsp Tobasco optional, can dice jalapenos and use those for heat too

Instructions

  • Put all ingredients above inside your pressure cooker, stir together.
  • Close your lid and steam valve and set to high pressure for 60 minutes.
  • Allow to naturally release for 15 minutes, then release rest of pressure.
  • Lift lid and stir.
  • Turn pot off and use a collander to drain liquid away but do it over a bowl so you can use some of this liquid if desired later.
  • Use a blender, either emersion or a regular blender to blend your drained bean mixture. If using an emersion blender put beans back into your pressure cooker and blend. Add a little bit of liquid you drained off (or use taco sauce or broth for added liquid) to thin out the beans until they're the consistency you want.
  • If using a traditional blender, like we did, put all beans in with a few tbsp. of liquid I removed and pulsed, then use a spoon to make sure top beans move to bottom to get blended smooth as well.
  • Add a bit more liquid to thin out if desired. Blend until your refried beans are the consistency you want.

Video

Nutrition

Serving: 3oz | Calories: 90kcal | Carbohydrates: 17g | Protein: 4g | Sodium: 1010mg | Potassium: 291mg | Fiber: 4g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 26.6mg | Calcium: 31mg | Iron: 1.3mg