1. Combine Ingredients: In your Instant Pot, combine the rinsed pinto beans, diced onion, sliced jalapeño, cumin, chili powder, bay leaf, chicken broth, and salt. Give it all a good stir.
2. Pressure Cook: Secure the Instant Pot lid and set the valve to “Sealing.” Cook on high pressure for 45 minutes.
   

   Note: It will take some time for the Instant Pot to come to pressure, so don’t worry if it doesn’t start cooking immediately.

   
   
3. Natural Pressure Release: Once the cooking time is up, let the Instant Pot release pressure naturally for at least 15 minutes. This helps the beans cook evenly and prevents a messy eruption! After 15 minutes, you can manually release any remaining pressure.
4. Remove Excess Liquid: Carefully open the Instant Pot (steam is hot!). Use a spoon to remove some of the cooking liquid, reserving it in a separate bowl. You want the beans to be mostly covered but not swimming in liquid.
   

   Tip: Don’t discard the liquid! You might need it later to adjust the consistency of your refried beans.

   
   
5. Mash and Blend: Add the lard or bacon fat (or your chosen alternative) to the Instant Pot. Use an immersion blender to blend the beans until smooth and creamy. For a chunkier texture, mash them with a potato masher instead.
   

   Warning: Be careful when using an immersion blender in the Instant Pot! Make sure it’s fully submerged to avoid splattering hot beans everywhere.

   
   
6. Adjust Consistency and Seasoning: If the beans are too thick, add some of the reserved cooking liquid until you reach your desired consistency. Taste and adjust the seasoning with more salt and pepper as needed.
7. Serve and Enjoy! Your Instant Pot refried beans are ready to serve. Enjoy them as a side dish, in tacos, burritos, or nachos.

Tips & Tricks

Want to take your refried beans to the next level? Here are a few tricks up my sleeve:

• Flavor Booster: Add a teaspoon of smoked paprika for a smoky depth of flavor.
• Spice it Up: For extra heat, add a pinch of cayenne pepper or use a hotter pepper like serrano instead of jalapeño.
• Time Saver: While I prefer the flavor of diced onion, you can use onion powder in a pinch (about 1-2 teaspoons).
• Storage: Store leftover refried beans in an airtight container in the refrigerator for up to 5 days.
• Freezing: To freeze, let the beans cool completely. Then, transfer them to a freezer-safe bag, press out any excess air, and freeze flat for up to 6 months.

Dietary Variations

• Vegan: Substitute the lard or bacon fat with olive oil, vegan butter, or refined coconut oil. Use vegetable broth instead of chicken broth.
• Vegetarian: Use vegetable broth instead of chicken broth.
• Gluten-Free: This recipe is naturally gluten-free!

Frequently Asked Questions

Can I use different types of beans?

While pinto beans are the classic choice for refried beans, you can definitely experiment with other types! Black beans work really well and have a slightly different flavor profile. Just be aware that the cooking time might need to be adjusted slightly depending on the type of bean.

Do I really need to use lard?

Okay, so lard definitely adds a lot of flavor, but it’s not essential. If you’re vegan or vegetarian, or just trying to cut back on fat, olive oil or vegan butter work perfectly fine. Bacon fat is another delicious option if you happen to have some on hand!