Dump the beans in a large bowl and cover completely with water. Allow to soak for 8 hours or overnight.
Drain and rinse the beans.
Dump the beans into the instant pot.
Add the chicken broth and water (we use all chicken broth) and put the lid on with the valve on seal.
Turn the instant pot on to high pressure for 30 minutes.
Allow a natural release for 10 minutes and then quick release.
Drain all of the liquid off of the beans reserving 2 cups of the liquid.
Add 1 cup of the liquid back in the pot along with all seasonings and using a potato masher, smash the beans. Add more liquid as needed from the second reserved cup.
Serve with toppings if desired.
*You can substitute some broth with water if you want to cut calories or sodium, just make sure the total amount of liquid is 12 cups. You will lose some flavor the more water you use.You can easily half or even quarter this recipe. It's 1 cup of beans to 2 cups of water and reserve only 1/2 cup of the liquid for mashing.
Better Than a Restaurant Instant Pot Refried Beans
Amount Per Serving (1 /3 cup)
Calories 363Calories from Fat 18
% Daily Value*
Polyunsaturated Fat 1g
* Percent Daily Values are based on a 2000 calorie diet.
Course: 200+ Easy Side Dish Recipes Every Mom Needs
Keyword: beans, cinco de mayo, mexican, pinto beans, sides, vegetarian