Instant Pot Refried Beans
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Test Kitchen Approved Recipe

No soaking required for these creamy, flavorful beans that make a great side and a delicious dip!


YIELD
4 cups

TIME
Active Prep: 5 min
Cook: 15 min

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
  • 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

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NOTES

This recipe uses an Instant Pot. Other programmable pressure cookers may be used as well.



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.



SERVING SUGGESTIONS

Serve as a side with rice, as a filling for tacos and burritos, or as a dip.

THANKS TO
Michael Kimball, Savory Spice Test Kitchen

NUTRITION
Gluten-Free
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

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