Instant-Pot Refried Beans
Originally Posted July 10, 2019
Let's talk survival mode in the kitchen— because let's face it, that's my daily grind. But when I can snag a Sunday afternoon to prep something that will make the rest of my week seamless, and it involves very little brain power, I am going to take that and run it to the bank.
Enter: Instant Pot refried beans. These are not the refried beans you are thinking of. They are a whole new level of bean game, leaving those sad canned imposters in the dust. Canned beans? Please, they're practically cat food. But homemade refried beans? Now we're talking pure beany nirvana.
I keep a stash of these on standby because they're the MVPs of snack time, lunch time, or throwing together a quick burrito in the middle of the night. Also, I’ve been known to enjoy them for breakfast while I’m rolling burritos for lunchboxes.
College life gave me a crash course in bean brilliance, thanks to a mom named Amy. I lived with her family for a summer, and she rocked my world with her kitchen wizardry- especially, the homemade refried beans that were always ready for hungry kids to make their own damn snack with. Thanks to Amy's sage advice, I've revolutionized her classic refried beans using my trusty Instant Pot. No overnight soaking nonsense here! Just 30-45 minutes of pressure-cooking perfection, and you've got a batch of beans that'll make you swear off the canned stuff for good.
So here's to kicking canned beans to the curb and embracing the homemade hustle. Who knows? Your next kitchen experiment might just lead to a culinary revolution of your own. Cheers to cooking on the edge and savoring every rebellious bite!
Instant-Pot Refried Beans
Ingredients
- 1 lb dried pinto beans (about 1 1/4 cups)
- 1 1/2 medium yellow onions, divided
- 2 T minced garlic (we swear by the jarred stuff)
- 1 T chili powder
- 1/4 t garlic powder
- 1/4 t onion powder
- 1/4 t red pepper flakes
- 1/4 t paprika
- 1/4 t cumin
- 1/2 c butter
- 1/3 cup milk
- 2 cups shredded cheese (Mexican blend, cheddar, etc)
- Kosher salt and pepper, to taste
Instructions
- In the instant pot, cover dried beans with enough water that it reaches 3 inches above bean level. Add in one roughly chopped onion and garlic. Set on high pressure for 25 minutes, allowing for the beans to naturally release pressure for maximum texture or fast-release for maximum time-saving sanity. Drain bean mixture (but do not rinse!!) and set aside.
- In a dutch oven, melt 1 stick of butter over medium heat. Add 1/2 onion, roughly chopped, and sauté for 5-7 minutes, until fragrant. Transfer the bean mixture into Dutch oven, and mash over medium heat until desired constancy. If the beans are too dry, add in splashes of milk (or reserved bean water, if you have for foresight) until desired consistency. I prefer them chunky, but a smooth consistency can be achieved by using a hand-blender after pot is taken off heat.
- Remove from heat, mix in cheese and season to taste with kosher salt and pepper. Beans can be stored up to a week in the fridge, or in the freezer for up to 6 months. Serve with tortillas and cheese for a burrito, alongside your favorite Mexican dish, or as a dip with chips.
