Instant Pot Spicy Refried Beans
Try this Instant Pot Spicy Refried Beans recipe, or contribute your own.
Try this Instant Pot Spicy Refried Beans recipe, or contribute your own.
- 1 tsp salt
- 1 tbsp cumin
- 16 oz pinto beans soaked overnight in water
- 16 oz +/- homemade veggie broth just enough to barely cover beans.
- bacon grease from 1 package of bacon (optional i rarely have this on hand but if you have it, use it, you'll thank me.)
- 2 jalapeã±os; chopped (optional)
- 1-2 tsp cayenne this makes them spicy just the way i like them but if you don't like heat omit! (you can also sub chipotle seasoning)
- 1/2 bunch of cilantro stems chopped or 3 tsp dry cilantro
- 1 onion diced or 1/2 cup dry onion
- Carbohydrate 1.43676666949398 g
- Cholesterol 0 mg
- Fat 0.703678334756576 g
- Fiber 0.348416667337706 g
- Protein 0.56831500113821 g
- Saturated Fat 0.0490058334314329 g
- Serving Size 1 1 recipe (910g)
- Sodium 5.32133334406996 mg
- Sugar 1.08835000215627 g
- Trans Fat 0.107697333551645 g
- Calories 12 calories
Step-by-step
- Add all ingredients to your pressure cooker.
- Close and lock lid.
- Make sure the vent valve is in the SEALING position.
- Using the display manual select he MANUAL/PRESSURE COOK function.
- Use the +/- buttons to select 12 minutes.
- When the time is up allow the pot to naturally release the pressure for 35 minutes or until the pin has dropped.
- Go to town mashing those suckers with a potato masher or an immersion blender.
- These last for up to two weeks in the refrigerator.
- They also freeze well so if you’ve made too much save them for another day!
Scaling the Batch
Doubling this recipe requires maintaining a strict liquid-to-bean ratio rather than doubling the broth outright. Pressure cookers lose very little moisture during operation, meaning excess liquid will not reduce. Measure vegetable broth so it sits precisely one inch above the top of the pinto beans. Halving the batch works safely down to the minimum fill line required by your specific pressure cooker model, typically two cups of total liquid.Flavor Development
Cumin contains essential oils that dissolve in fat rather than water. Incorporating bacon grease or another high-smoke-point fat at the beginning allows fat-soluble aromatic compounds to bond before pressure is applied. Capsaicin from the jalapeños and cayenne pepper similarly infuses into the lipid phase, distributing heat uniformly across the starches as the legumes break down.Texture Control
Natural pressure release lasting 35 minutes allows starches to gelatinize fully without splitting the bean skins prematurely. Manual venting too early results in uneven hydration. Mash the contents immediately after the pin drops using a potato masher for a rustic texture, or process with an immersion blender until smooth while the mixture remains above 140 degrees Fahrenheit.
