Instant Pot Refried Beans
Recipe by Michael Kimball, Savory Spice Test Kitchen
No soaking required for these creamy, flavorful beans that make a great side and a delicious dip!
Serves
6 to 8 servings
Prep Time
5 minutes
Cooking Time
15 minutes
Ingredients
1 cup dried red beans 1/4 cup unsalted butter, divided 1 small onion, minced 3 cloves garlic, minced 2 tsp. Kosher Salt 1 tsp. brown sugar, packed
Ground Cumin Seeds
1 tsp. Ground Cumin Seeds
1 tsp. Chipotle (Morita) Chile Powder
2 cups shredded mozzarella cheese, divided
1 Tbsp. lime juice
Chopped cilantro, to garnish
Chipotle Chile Powder (Morita)
Chipotle Chile Powder (Morita)
Directions
Add beans to Instant Pot and cover with 3 inches of water. Close Instant Pot and set to pressure cook on high for 40 min. When finished, allow pressure to naturally release for 20 min. before venting and removing lid. Strain beans, reserving 1 cup cooking liquid. Preheat oven to broil. In a large, oven-safe skillet or Dutch oven, melt 2 Tbsp. butter over medium-high heat. Add onion, stirring often for 2 to 3 min., or until onion begins to caramelize. Add garlic, salt, brown sugar, cumin, and chipotle powder and cook for 30 seconds, or until lightly toasted and fragrant. Stir in cooked beans and reserved cooking liquid. Reduce heat to medium-low and use a potato masher to mash beans into a chunky paste. Add 1 cup cheese, lime juice, and 2 Tbsp. butter and stir until combined. Top with remaining 1 cup cheese and place skillet under broiler for 1 to 3 min., or until cheese is melted, bubbling, and beginning to brown. Top with a sprinkle of cilantro and serve immediately.
Recipe Notes
This recipe uses an Instant Pot. Other programmable pressure cookers may be used as well.
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