These delicious Instant Pot pinto beans are so easy to make, and make amazing refried beans too!
Yay! Another Instant Pot recipe! I totally doubted all the people singing Instant Pot's praises when it first came out, but I really do use my Instant Pot at least three or four times per week. So many things are so much easier and faster to make, from mashed potatoes to basic chicken breast to chicken tortilla soup. Since I got my Instant Pot about six months ago, I've only used my slow cooker once, which is totally crazy. I just can't bring myself to wait longer than thirty minutes to cook anything. :)
I've been making homemade pinto beans and refried beans for several years in the slow cooker, and I love that they taste so much better than canned. The texture is way better than canned, too. I wasn't sure if they would come out equally well in the Instant Pot, but... I think I like them even better! They're silky smooth, flavorful, and delicious. They're also perfect for freezing, so you can make a big batch and save some for later. You can easily double the recipe and have even more to freeze. My family uses them for tostadas, or as a side with enchiladas and tacos. Yum!
Instant Pot Pinto Beans
1/2 small onion, diced
2 teaspoons garlic, minced
1 pound dried pinto beans, rinsed
6 cups chicken broth
2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon cumin
1 teaspoon chili powder
splash of white vinegar
Add all ingredients to the Instant Pot and mix gently. Set the Instant Pot to high pressure for 30 minutes. When the cook time is finished, let the pressure release naturally. Remove the excess liquid from the beans and set aside. Mash the beans using a potato masher or immersion blender to your liking, adding more liquid as needed to make the beans smooth. Taste and adjust seasonings as needed.