Refried Beans, Instant Pot

also called instant pot refried beans · pressure cooker pinto beans · instant pot pinto beans · no soak pinto beans · frijoles refritos · refried pintos

Also written for the plain way (2 to wash).

The table

1 lb(450 g; dry, not soaked)dried pinto beanscook the pintos from dry, no soak — 40 min at high pressurewait out the natural release 20 min, drain but keep the liquidmash the beans infry down 10 min until it holds a line
6 cups(1.4 L)water
1/2 large(halved)white onion
4 clovesgarlic
1bay leaf
1 small(finely chopped)yellow onionfry the onion in lard 6 min
1/3 cup(70 g; or bacon fat)lard
2 1/2 tspkosher salt
1/2 tspground cumin
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1cook the pintos from dry, no soak — 40 min at high pressure

2fry the onion in lard 6 min

5fry down 10 min until it holds a line

goes in with what step 4 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 1 hr 10 min1 of 5 steps gives no time
Needs you
about 16 min
If you get it wrong
Unforgiving — a pinto that is only just cooked mashes grainy, and there is no rescuing it once it is in the fat
What you'll wash
Three things — the Instant Pot, a colander to drain the beans, a bowl to catch the cooking liquid
Does it keep
4 days — they set firm cold and loosen with fat and water in the pan, which is how they were made

  1. cook the pintos from dry, no soak — 40 min at high pressure

    40 minwalk awayfrom the start

  2. fry the onion in lard 6 min

    6 minneeds youfrom the start

  3. wait out the natural release 20 min, drain but keep the liquid

    20 minwalk away40 min in

  4. mash the beans in

    not timed1 hr in

  5. fry down 10 min until it holds a line

    10 minneeds you1 hr in

You'll need Instant Pot · potato masher

Goes with

See how it is written
>> title: Refried Beans, Instant Pot
>> category: Rice, Beans & Grains
>> tags: beans, pinto, mexican, side, instant pot, pressure cooker, no soak
>> counters: Instant Pot
>> aka: instant pot refried beans, pressure cooker pinto beans, instant pot pinto beans, no soak pinto beans, frijoles refritos, refried pintos
>> servings: 8
>> dish: refried-beans
>> kit: Instant Pot
>> pairs-with: corn-tortillas
>> time: 1 hr 40 min
>> slack: unforgiving — a pinto that is only just cooked mashes grainy, and there is no rescuing it once it is in the fat
>> washing-up: the Instant Pot, a colander to drain the beans, a bowl to catch the cooking liquid
>> keeps: 4 days — they set firm cold and loosen with fat and water in the pan, which is how they were made

>> step: cook the pintos from dry, no soak — 40 min at high pressure
Put @dried pinto beans{1%lb}(450 g; dry, not soaked) into the #Instant Pot{} with @water{6%cups}(1.4 L), @white onion{1/2%large}(halved), @garlic{4%cloves} and @bay leaf{1}, lock the lid and ~pressure cook{40%min} at high pressure.

>> step: wait out the natural release 20 min, drain but keep the liquid
Let @&(~1)pot{} ~natural release{20%min} until the pin drops, then drain the beans and keep the cooking liquid — the mash is loosened with it. Pull the onion and the bay leaf.

>> step: fry the onion in lard 6 min
Fry @yellow onion{1%small}(finely chopped) in @lard{1/3%cup}(70 g; or bacon fat) in the emptied inner pot on the highest Sauté setting ~fry{6%min}, until it is soft and the fat smells of it.

>> step: mash the beans in
Add @&(~2)beans{} to @&(~1)onion{} with a cup of their cooking liquid and mash with a #potato masher{}, straight in the pot.

>> step: fry down 10 min until it holds a line
Fry @&(~1)beans{} on Sauté, stirring, until thick enough to hold a line, ~fry{10%min}, with @kosher salt{2 1/2%tsp} and @ground cumin{1/2%tsp}.