Name: Instant Pot or Slow Cooker Refried Beans Recipe
Prep time: 10 min
Cook time: 50 min
Total time: 1 h 25 min
Yield: 14
Cuisine: Mexican
Ingredients: 2 tsp olive oil; 1¼ cups yellow onion; 1½ tbsp garlic; 32 oz chicken broth; 8 cups water; 3¾ cups pinto beans; salt and freshly ground black pepper; 1 tsp ground cumin; 1 tsp chili powder; ¼ cup bacon drippings; 1 cup Cheddar Cheese

How To Make Instant Pot or Slow Cooker Refried Beans

Make an easy side with these refried beans cooked with bacon drippings, onions, and cheese. Cook it in an Instant Pot or CrockPot!

Preparation: 10 minutes

Cooking: 50 minutes

Pressure Time: 25 minutes

Total: 1 hour 25 minutes

Serves:

Ingredients

2tspolive oil,or bacon drippings, for sauteing
1¼cupsyellow onion,chopped
1½tbspgarlic,4 cloves, minced
32ozchicken broth,1 carton, low-sodium
8cupswater
3¾cupspinto beans,1.5 lbs, rinsed well and drained
salt and freshly ground black pepper
1tspground cumin
1tspchili powder
¼cupbacon drippings,or butter
1cupcheddar cheese,shredded, more for serving if desired

Instructions

Instant Pot:

Select sauté mode on the instant pot. Once the front label reads “hot” add olive oil and onion and sauté for 3 minutes.
Add garlic and saute for 30 seconds longer. Select “cancel” to turn the saute setting off.
Pour in chicken broth, water, and pinto beans. Season with salt and pepper.
Cover instant pot, make sure the valve is set to “sealing” position. Select “manual” mode and adjust the time to 50 minutes.
Once the time is up let pressure come down naturally for 15 minutes then open the valve to release any remaining pressure.
Set a large bowl in the sink then set a colander over it. Carefully pour beans into a colander, being careful of the steam. Reserve broth.
Return drained beans to the bowl of the instant pot add bacon drippings, cumin, and chili powder.
Use an immersion blender or potato masher to mash beans to desired texture, while adding in reserved broth about ¼ cup at a time to reach desired consistency.
Stir in cheddar and let melt through then serve warm with more cheddar on top if desired.

Slow Cooker:

Heat olive oil in a medium skillet over medium-high heat. Add onion and sauté for 2 minutes add garlic and sauté for 1 minute longer. Transfer mixture to a 6- or 7-quart slow cooker.
Rinse the beans and drain then add the beans to the slow cooker. Pour in the water and broth. If the slow cooker loses a lot of moisture while cooking, an extra 1 cup of water may be added.
Cover and cook on high heat for 8 to 9 hours until softened through.
Set a large bowl in the sink then set a colander over it. Carefully pour beans into a colander, being careful of the steam. Reserve broth.
Return drained beans to the bowl of the slow cooker. Add in bacon drippings, cumin, and chili powder.
Use an immersion blender or potato masher to mash beans to desired texture, while adding in reserved broth about ¼ cup at a time to reach desired consistency.
Stir in cheddar, let melt through and serve warm topped with more cheddar if desired.