Instant Pot Refried Beans

1. Stage

Combine the beans, water and salt: Add the pinto beans, water, and salt to the pressure cooker and stir to dissolve the salt. At this point, you can let the beans soak for 8-10 hours, or cook them right away. You can also cook the beans in their soaking water, or drain and replace with fresh water if you like. It’s up to you!

2. Stage

Cook the beans: When you’re ready to cook the beans, secure the pressure cooker lid in its sealed position. Select the manual setting on your pressure cooker (or the bean setting, if it has one) and set the time for 20 minutes at high pressure for soaked beans, or 25 minutes at high pressure for unsoaked beans. (It will take about 15 minutes for the pot to come up to pressure before the cooking program begins.)

3. Stage

Release the pressure: When the cooking program ends, let the pressure release naturally—this will take about 35 minutes. (When cooking foods like beans, grains, and fruit sauces in a pressure cooker, it’s best to let the pressure release naturally to avoid a hot, spurty mess.) Open the pot. If the beans are not cooked through at the end of the cooking program, close the pot and cook them for another 5 or 10 minutes. You’ll need to let the pressure release naturally for at least 15 minutes before opening the pot once more, to prevent any liquid spurting out of the pressure cooker lid.

4. Stage

Drain the beans: Ladle out 1 1/2 cups of the cooking liquid and reserve. Next, wearing heat-resistant mitts, lift the inner pot out of the pressure cooker and drain the beans in a colander. Rinse out the inner pot, wipe it dry, and place it back in the pressure cooker housing.

5. Stage

Sauté the fat and onions: Reset the pressure cooker’s cooking program by pressing the cancel button, then select its medium sauté setting and add the bacon fat, lard, or olive oil. Once the fat has melted (if using olive oil, heat for a minute or two), add the onions and sauté them for about 3 minutes, just until softened but not browned. Cancel the sauté program and turn off your pressure cooker, then add the beans (they should still be steaming hot).

6. Stage

Mash the beans: For a chunky texture, use a potato masher to mash the beans as much as you like. For a smooth texture, use an immersion blender to purée them. Add 3/4 cup of the reserved cooking liquid and stir to combine. Continue adding the cooking liquid a little at a time until the beans reach your desired texture. (I like to use a full cup.) They will also thicken as they sit. Taste for seasoning, adding salt if needed.

7. Stage

Serve or keep: At this point, you can serve the beans right away, or set your pressure cooker to its “Keep Warm” setting, cover the pot, and let the beans sit, covered, for up to 10 hours. Spoon the beans into bowls or onto serving plates, sprinkle with cheese, and serve warm, with lime wedges and hot sauce at the table.