Creamy Instant Pot Refried Beans | Get ready to have the BEST Refried Beans you’ve EVER made! I’ve been making my own refried beans for many years but nothing has come close to how creamy and delicious they turn out in a pressure cooker. NO MORE WORRYING ABOUT SCORCHED OR BURNED BEANS! Perfect as a side dish and AMAZING as a burrito!
Are you planning a Fiesta party? Using your pressure cooker is a great way to go! It’s always a great idea when you can mark something off your list to watch or worry about.
I remember growing up my mom would prepare vegetables in a pressure cooker. It was super heavy, only for a stove top and small. Times have changed! The NEW pressure cookers have multi task buttons. They can even serve as a slow cooker.
HERE ARE STEP BY STEP PHOTOS!
Set to sauté and cook the bacon.
Add the beans and spices.
Secure the lid and make sure the pressure valve is closed.
Press the bean setting.
Change the time to 50 minutes.
Let the pressure naturally release for 15 minutes and then open the pressure valve to release all the pressure. Drain the beans (SAVE THE JUICE).
Pour the beans back into the pressure cooker; set to sauté. Use a potato masher to mash the beans.
Add a couple of ladles of the beans liquid back to the beans until they reach the right consistency (about 1 cup).
Creamy Instant Pot Refried Beans
- 3 slices of bacon, cut into 1-inch pieces
- 1 pound dry pinto beans
- 1 teaspoon garlic powder
- 1 tablespoon minced dried onions
- 1 (4ounce) can mild diced green chiles
- 1 tablespoon salt
- 1/2 tablespoon black pepper
- 8 cups water
Set instant pot to sauté; fry bacon until tender crisp. Add the beans,garlic powder, minced onion, green chiles, salt, pepper and water to the pot. Lock lid in place; make sure the pressure valve is closed, press bean/chili button. Adjust the time to 50 minutes. When timer goes off, let the pressure naturally release for 15 minutes, then switch pressure valve to open for a quick release. Change setting to sauté; strain beans and reserve the juice, pour beans back into the pot. Use a potato masher and mash beans; to get a creamy texture add some of the reserved bean juice. Continue mashing and adding juice until you reach the desired texture (about 1 cup total).
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