Refried beans in the Instant Pot go from dried to refried in just about an hour.
Ingredients
- vegetable oil: 0.25 cup
- medium white onion: 1 piece (chopped)
- garlic: 2 clove
- Mexican oregano: 1 tsp (dried)
- pinto beans: 1 pound (dried)
- water: 8 cups
- salt: 2 tsp
Metric Conversion
Stages of cooking
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Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Stir in beans and water. Close and lock the lid. Choose high pressure and set the timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
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Release pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Check a bean; if not yet tender, close and lock the lid and cook for 5 more minutes at high pressure.
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Drain beans, reserving 2 cups of liquid. Return beans to the pot. Add salt and 1/2 of the reserved liquid; purée using a stick blender, adding more cooking liquid as needed. Use the Keep Warm or Slow Cooker function to keep warm until ready to serve.
