📝 About This Recipe
Ditch the cans and experience the deep, earthy richness of authentic Mexican refried beans made effortlessly in your Instant Pot. This recipe transforms humble dried pinto beans into a velvety, lard-kissed masterpiece infused with aromatic onion, garlic, and a hint of smoky spice. By pressure cooking from scratch, you unlock a superior creaminess and complexity that defines true home-style Mexican cooking.
🥗 Ingredients
The Beans
- 1 pound Dried Pinto Beans (rinsed and sorted for stones)
- 6 cups Water (or use low-sodium chicken broth for extra depth)
- 1/2 White Onion (kept in one large piece)
- 4 pieces Garlic Cloves (smashed)
- 1 piece Dried Bay Leaf
- 1 teaspoon Epazote or Dried Oregano (optional, for authentic herbal notes)
The 'Refrito' (The Fry)
- 4 tablespoons Lard or Bacon Grease (substitute with avocado oil for vegetarian)
- 1/2 cup White Onion (finely minced)
- 1 piece Jalapeño (seeded and minced for mild heat)
- 1/2 teaspoon Ground Cumin (toasted)
- 1/4 teaspoon Smoked Paprika
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
Garnish
- 1/4 cup Queso Fresco (crumbled)
- 2 tablespoons Fresh Cilantro (chopped)
- 2 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
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1
Rinse the dried pinto beans under cold water, discarding any debris or shriveled beans. There is no need to soak them for this pressure cooker method.
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2
Place the beans, 6 cups of water (or broth), the half onion, smashed garlic, bay leaf, and oregano into the Instant Pot inner pot.
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3
Secure the lid and set the steam release valve to the 'Sealing' position. Select 'Manual' or 'Pressure Cook' on High Pressure for 45 minutes.
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4
Once the cooking cycle finishes, allow the pressure to release naturally for at least 20 minutes before venting any remaining steam. This ensures the beans remain intact and creamy.
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5
Open the lid. Discard the large piece of onion and the bay leaf. Drain the beans over a large bowl, reserving all of the nutrient-rich cooking liquid (pot liquor).
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6
Wipe out the Instant Pot inner pot and select the 'Sauté' function on the Medium/Normal setting.
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7
Add the lard or bacon grease to the pot. Once melted and shimmering, add the minced onion and jalapeño. Sauté for 3-5 minutes until the onion is translucent and slightly golden.
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8
Stir in the cumin and smoked paprika, cooking for just 30 seconds until fragrant to wake up the spices.
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9
Add the cooked beans into the pot with the aromatics. Add 1 cup of the reserved cooking liquid and the salt.
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10
Using a potato masher or the back of a heavy wooden spoon, begin mashing the beans directly in the pot. For a smoother texture, you can use an immersion blender, but a masher provides that rustic, authentic texture.
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11
Continue to cook and stir the beans for 5-8 minutes. As the liquid evaporates, the beans will thicken. Add more reserved cooking liquid, 1/4 cup at a time, until you reach your desired consistency (keep in mind they thicken significantly as they cool).
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12
Taste and adjust salt and pepper. Turn off the 'Sauté' function. Transfer to a serving bowl, top with crumbled queso fresco, cilantro, and radishes, and serve warm.
💡 Chef's Tips
For the most authentic flavor, use high-quality pork lard (manteca) from a local carniceria. If your beans are old, they may take longer to soften; add 5-10 minutes to the pressure cooking time if needed. Always salt your beans *after* they have pressure cooked; salting too early can sometimes result in tough skins. To make these vegan, use avocado oil or coconut oil and vegetable broth, and omit the cheese garnish. If the beans become too thick after sitting, simply stir in a splash of warm water or broth to loosen them up.
🍽️ Serving Suggestions
Serve as a side to classic Enchiladas Verdes or Carne Asada. Spread generously inside a warm flour tortilla with scrambled eggs for a hearty breakfast burrito. Use as a base for an epic 7-layer dip topped with guacamole and sour cream. Pair with a crisp Mexican Lager with a lime wedge or a refreshing Hibiscus Agua Fresca. Serve alongside Mexican Red Rice (Arroz Rojo) for the ultimate traditional combo plate.