Pressure Cooker Refried Beans

Overhead view of a white bowl filled with refried beaans and surrounded by chopped onions, radishes, bell pepper and cilantro.

Make no-fuss, kickass refried beans in the pressure cooker.

Course Side Dish

Cuisine Mexican

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings People

Calories 164kcal

Author Healing Tomato

Ingredients

1 Tbsp oil
3 Cloves garlic Shredded
2 Tbsp Taco Seasoning
1 roma tomato Diced
1/2 cup red onions finely chopped
2.5 cups pinto beans dry, one 1lb bag
2 Tbsp salt Adjust to taste
1/2 cup beet juice see notes
1 tsp liquid smoke
7 cups water

Instructions

Place the oil in the pressure cooker container (no need to turn it on just yet)
Add the shredded garlic, tomatoes, taco seasoning and onions
Put the dry pinto beans in the container (see notes)
Add the beet juice and the water
Add the liquid smoke and mix well
Close the lid of pressure cooker and set valve to sealed
Set the cook timer to 55 minutes and choose the "beans" option
Cook for 55 minutes
Set it to cook for 5 more minutes
Release the pressure and gently open the lid
Unplug the pressure cooker and use hand blender to mash the pinto beans
Use it immediately or refrigerate for up to 6 months

Video

Notes

- The beet juice I used was the liquid that beets are marinated in. You can also juice about 1 beet and add it to the recipe. Even simpler, you can roughly chop beets and add them to the recipe.

- I used dry pinto beans that didn't need to be soaked. I don't recommend using canned pinto beans because they have been processed. If you do end up using canned pinto beans, you pressure cook time will be less than 60 minutes.

Nutrition