• Katherine Arthurs

Refried Pinto Beans- Instant Pot

Happy Taco Tuesday!


We haven't had beans in our house for a few years...but alas, I'm looking for more things we can all try to see if our guts like it. AND if our taste buds do too.


Well, everyone loved these. and I couldn't believe how easy they were to make.


My husband immediately said "wow, you can tell these aren't from the can".


They had the right amount of spice, earthiness from the bay leaves + smooth texture. I loved adding cotija cheese to the top, along with my favorite fresh herb cilantro - added a salty, cheesy + fresh bite to them. I served them along side of my Crispy Chicken Tacos.


Using my Instant Pot, made it very easy...and then I pureed them with my Cuisinart immersion blender. These kitchen appliances, I have used a lot recently. Do you have them?


Refried Pinto Beans- Instant Pot


1 1/2 - 2 cups dry pinto beans

2 teaspoons olive oil

1 small yellow onion, chopped

3-4 garlic cloves, chopped

3 cups chicken bone broth

2 cups water

2 bay leaves

1 1/2 teaspoon sea salt

1 teaspoon cumin

1 pinch chipotle powder (optional)


Serve with cotija cheese + cilantro.


Rinse + pick through the beans. Remove any that are damaged or don't look good.


Turn a 6 quart Instant Pot to saute. Add the oil + onion. Saute for 2 minutes, stirring occasionally, so that it doesn't burn. Add the garlic + cook for 30 seconds.


Add in the stock, water, bay leaves, salt, cumin + chipotle powder. Stir to combine.


Seal the Instant Pot. Cook on high for 45 minutes. When the 45 minutes on high pressure has finished, let the pressure release naturally for 20 minutes. Vent any remaining pressure after that time. The beans will be very watery.


Discard the bay leaves. Remove 1 1/2 cups of the bean liquid. Be careful to no remove any of the beans. Reserve the liquid - you may need some of it.


Using an immersion blender or stand blender, puree the beans until they are smooth. During this process you may need to add additional liquid to it - make sure to use the reserved bean cooking liquid. Upon standing the beans will thicken up on their own. Mine were pretty liquidity but then ended up being just right when it came time to serve.


Top with cotija cheese + cilantro.


Serve with my Crispy Chicken Tacos


Enjoy!