Low Sodium Instant Pot Refried Beans

Total time1 hr 15 min

Prep time10 min

Cook time50 min

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Ingredients

6 servings

1 lb dried pinto beans, rinsed and picked over
La Preferida® Pinto Beans Kuners Pinto Beans, No Salt Added 15.5 Oz Pueblo Lindo Pinto Beans Finest Brand Pinto Beans No Salt Added, Gluten Free Great Plains Pinto Beans
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4 cups low-sodium chicken broth
2 cups water
½ medium white onion, halved
4 cloves garlic, smashed
1 tsp ground cumin
1 tsp kosher salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp lard or bacon drippings
½ tsp dried oregano
¼ tsp black pepper
1 jalapeño, halved (optional)

Instructions

1
Add the rinsed pinto beans, chicken broth, water, onion halves, smashed garlic, cumin, salt, oregano, black pepper, and jalapeño (if using) to the Instant Pot insert. The liquid should cover the beans by at least 1 inch; add a splash more water if needed.
2
Secure the lid and set the valve to Sealing. Cook on High Pressure for 35 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining steam.

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