Instant Pot Refried Beans with Bacon Fat
These homemade refried beans are rich, creamy, and full of flavor thanks to smoky bacon fat, onion, garlic, spices, and a jalapeño that cooks right in the pot. No soaking is needed, and the Instant Pot does most of the work. Once the beans are tender, everything gets blended with a stick mixer until smooth, creamy, and ready for tacos, burritos, nachos, rice bowls, or a simple side dish.
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Calories: 1082kcal
Ingredients
- 1 lbs pinto beans rinsed and picked over
- 2 tablespoon bacon fat
- 1 each yellow onion small onion, chopped
- 1 each jalapeño stemmed, seeded if desired, and cut in half lengthwise
- 3 cloves garlic minced
- 4 cups low-sodium chicken stock
- 3 cups water
- 2 each bay leaves
- 1.5 teaspoon kosher salt plus more to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper optional ⅛ to ¼
- 1 each lime juice optional, Fresh lime juice to finish
Instructions
- ## Instructions
- **Rinse the beans.**
- Place the dry pinto beans in a colander and rinse well. Remove any small stones, broken beans, or debris.
- **Sauté the aromatics.**
- Set the Instant Pot to **Sauté**. Add the bacon fat and let it melt. Add the chopped onion and the halved jalapeño. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften.
- **Add the garlic.**
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- **Deglaze the pot.**
- Add a splash of the chicken stock and scrape the bottom of the pot to loosen any browned bits. This helps prevent a burn warning.
- **Pressure cook the beans.**
- Add the remaining chicken stock, water, bay leaves, salt, cumin, oregano, cayenne if using, and rinsed pinto beans. Stir to combine.
- **Cook on high pressure.**
- Secure the lid and set the valve to sealing. Cook on **High Pressure** for **45 minutes**. When the cook time is complete, allow the pressure to release naturally for **25 minutes**, then carefully vent any remaining pressure.
- **Remove the bay leaves.**
- Open the lid and discard the bay leaves. The beans will look very liquidy at this point, which is normal.
- **Reserve and drain.**
- Carefully ladle or pour off about 2 cups of the cooking liquid and set it aside. Drain off any extra liquid as needed, leaving the beans, onion, garlic, and softened jalapeño in the pot.
- **Blend until creamy.**
- Use a stick mixer directly in the Instant Pot to blend the beans until they reach your preferred texture. Add reserved cooking liquid a little at a time until the beans are as thick or creamy as you like.
- **Taste and finish.**
- Taste and adjust with more salt if needed. A squeeze of fresh lime juice at the end adds a nice bright finish.
- ## Serving Ideas
- Serve these refried beans with tacos, enchiladas, burritos, nachos, rice, eggs, or grilled meats. They also make a great dip with tortilla chips.
- ## Storage
- Let the beans cool completely, then store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in meal-size portions for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or stock if they thicken too much.
Notes
## Optional Toppings
* Shredded cheese or queso fresco
* Chopped cilantro
* Diced tomatoes
* Diced onion
* Sliced avocado
* Sour cream
* Hot sauce
* Chopped cilantro
* Diced tomatoes
* Diced onion
* Sliced avocado
* Sour cream
* Hot sauce
Nutrition
Calories: 1082kcal | Carbohydrates: 137g | Protein: 61g | Fat: 37g | Saturated Fat: 13g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 3876mg | Potassium: 2907mg | Fiber: 43g | Sugar: 3g | Vitamin A: 305IU | Vitamin C: 5mg | Calcium: 340mg | Iron: 15mg
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