Refried Beans


  • 1 lb dried pinto or roman beans
  • 8 cups water
  • 2 Tbsp. olive oil
  • 2 medium onion, chopped
  • 2 tsp. (~4 cloves) minced garlic
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1 1/2 tsp. salt


Add dried beans and water to Instant Pot pressure cooker. Seal and set timer for 30 minutes. Let cool using natural pressure release.

Drain beans, reserving 1 1/2 cups of the water from the pressure cooker.

Set Intant Pot to sauté, add olive oil, onion, and garlic. Cook 2-3 minutes until onions are translucent.

Add drained beans, reserved bean water, chili, cumin, and salt to Instant Pot.

Mash beans and stir thoroughly to ensure beans don’t burn. If the beans start bubbling and splattering, turn off the Instant Pot or set it to Warm.

Once beans have desired consistency, transfer to another dish to cool.

Servings: 12