We got tons of pinto beans from food boxes, so I decided to find a really good Instant Pot refried beans recipe and make up a big batch.
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 65 minutes
Yield: Serves 8 to 10
Ingredients:
- 2 cups dry pinto beans
- 2 tsp extra-virgin olive oil
- 1 small yellow onion chopped into 1/4-inch dice
- 1 jalapeno cored, seeded, and finely chopped
- 3 cloves garlic minced (about 1 tablespoon)
- 4 cups low-sodium chicken stock or vegetable stock divided
- 3 cups water
- 1 1/2 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/8 to 1/4 tsp cayenne pepper optional
- 1 cup Mexican cheese
Steps:
- Wash and rinse pinto beans in a colander. Saute chopped onion, jalapeno, and garlic in olive oil at the saute setting on Instant Pot and cook until slightly browned.
- Stir in a cup of the water and scrape down sides of pot. Add remaining water and chicken broth and stir. Add seasonings and mix. Add rinsed pinto beans.
- Pressure cook for 50 minutes until done. Using an emulsion blender, blend the beans to desired consistency, pouring out most of the excess water, if any. Add in 2 cups Mexican cheese. Stir until cheese is melted and incorporated. Serve.
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