Best Refried Beans (Instant Pot)

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:

1. 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.
2. 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.

 
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3. 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.