Go Back

Instant Pot Mexican Refried Beans

Unsoaked pintos pressure-cooked with aromatics, mashed with lime, and topped with Cotija.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Pressure Buildup and Natural Release Time 50 minutes
Total Time 1 hour 50 minutes
Course Side Dish
Cuisine Mexican
Servings 6 servings

Ingredients
  

Main Ingredients

  • 2 cups dry pinto beans unsoaked, about 1 pound
  • 7 cups water
  • 1/2 yellow onion cut into 1-inch chunks
  • 3 cloves garlic whole cloves
  • 1 tsp dried oregano
  • 1 tbsp lime juice
  • 1 1/2 tsp salt divided
  • 1 tsp ground cumin
  • 1/4 cup Cotija crumbled

Instructions
 

Pressure Cook

  • Put sorted, rinsed beans in a 6-quart or larger Instant Pot with all 7 cups water, onion, garlic, oregano, cumin, and 1 teaspoon salt, below the half-full line for beans. Seal and cook on HIGH pressure for 50 minutes after pressure is reached.
  • Allow a full natural release, about 20–30 minutes, and open only after the pin drops. Check that the beans crush easily; if still firm, cook for another 5–10 minutes on HIGH with enough liquid and repeat natural release.

Mash and Serve

  • Drain beans and aromatics, reserving the cooking liquid, then return them to the pot. Add lime juice, the remaining 1/2 teaspoon salt, and 1/4 cup reserved liquid and mash until mostly smooth.
  • Stir in more reserved liquid gradually until softly spreadable. Divide into 6 side servings and distribute the full 1/4 cup Cotija over the batch.

Notes

  • Refrigerate promptly in shallow covered containers at 40°F or below; use within 3 days of the oldest cooked ingredient.
  • Reheat cooked leftovers to 165°F.
Keyword instant pot mexican refried beans