Instant Pot Refried Pinto Beans

 

Instant Pot Pinto Beans 

{no soaking needed}

Instant Pot Pinto Beans are so easy to make and there's no need to pre-soak! Cook dried pinto beans in under 60 minutes and have ready to use beans in your favorite recipe.

Course: Entree

Cuisine: American

 

Total Time: 2 hours

 

Servings: 4 quarts cooked beans

 

Author: Karrie | Tasty Ever 

Ingredients

• One 8-quart-size Instant Pot
• 6 cups dried pinto beans, rinsed 
• 12 cups hot water
• 1/2 of a med or lrg onion, finely diced
• 4 cloves garlic, peeled and minced (or 1 tsp garlic powder equivalent)
• 1 fresh jalepeño, ...or 2-3 Tbsp jalapeño juice from a can of pickled jalepeños ans carrots, ...or one 4 oz can diced green chilis
• 1-2 TBSP of hamburger grease, pork fat, or bacon grease (optional)
• 5 tsp pink sea salt

Instructions

• PRE-RINSE: Fill a large bowl with warm water. The tempurature of the warm water is similar to the temperature of a river in the tropics; it should not be extremely hot or cold. It should be on the warm side of cool. Add the 6 cups of dried beans to pot. Stir with your hand.  Rinsing this way helps remove any dirt and dirt clods. 
• Pour the beans into a strainer/colander.  
• Place 12 cups of hot water in the Instant Pot. Add more water, if needed. Ensure the beans are covered by at least 1 inch of water.
• 1st COOK: Cover and lock the InstantPot lid. Turn the Seal/Vent valve to Seal.  Select the beans/chili button. If no preprogrammed button, then select "Pressure Cooker" for 18 minutes at HIGH pressure. It takes approx 30 minutes for the Instantpot to pressurize, then another 18 min to pressure cook the beans.
• The InstantPot will beep when the beans are finished cooking.
•   2 options to release pressure: (1) wait for the Instant Pot to de-pressurize on its own. If you are out of the house running erronds, this is the default option (2) release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  The lid will remain locked until all the steam has been released.

     **Please note: Instant Pots vary in cooking times. 

• 2nd COOK: After lid is removed, add the diced onion and minced garlic. If using a fresh jalapeño, cut it in half, de-seed, & de-stem, and throw it in. If using canned jalepeño or green chilis, add it later.
• Replace the Instant Pot lid and select HIGH pressure for another 18 minutes.
• When the beans are finished cooking the second time, de-pressurize. It is safe to open the lid once all steam has been released.
• Check the tenderness of the beans. If they are still firm, cook again for 10-15 minutes

• Add canned jalapeno juice and jalepeño pieces ...or the 1 can of diced green chilis
• Add hamburger grease.
• Add salt to taste. 
• Stir

• SERVE as a soup with butter and a side of tortillas
• SERVE as Refried beans. Mash beans by hand with a fork or potato masher. Another option is to blend with an immersion blender.  Enjoy!