Pressure Cooker Refried Beans is just one of the great recipes from The Electric Pressure Cooker Cookbook by Barbara Schieving. Better than the restaurant.
Do you love refried beans? We eat them often around here. I’m talking several times a week. So, of course, I love to make my own, because can you imagine how many cans that would be? Besides, nothing beats homemade beans – especially when they taste better than anything I can get dining out. I usually make them in the slow cooker – but that takes about 12-13 hours. I don’t always have time for that, so I was super excited to see a recipe for Pressure Cooker Refried Beans in my friend Barbara’s new cookbook, The Electric Pressure Cooker Cookbook. Check it out.
(Recipe courtesy of Barbara Schieving)
The Electric Pressure Cooker Cookbook
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After several years of collaborating together, I had the pleasure of meeting up with Barbara a few months ago on a work trip. We had several days to talk & all of us were super excited to hear she had a pressure cooker cookbook coming out soon. All of us picked up the Instant Pot months ago & were all dying to learn how to use it. Well, Barbara already knows it ALL. She was a wealth of knowledge & had so many useful tips to share. We were all really looking forward to getting our own copies of her book so we could learn all about how to use our cookers.
Not only is it packed full of awesome recipes – but it’s also loaded with How-Tos & troubleshooting knowledge too. I’m telling you – this is the BIBLE of pressure cooking. She gives you all the knowledge you need to create your own recipes once you are done trying all the delicious ones here in the book.
Pressure Cooker Refried Beans
This one right here is my favorite – how can you not like mac & cheese – grown up style? So good!
Did you know that you can make dessert? Yeah- this was a game changer for me!
But with a much as we enjoy refried beans, this recipe is one we have made again & again. I love how much time it cuts out for me. You have to pick up this book – Grab it HERE! Be sure to visit Barbara for more recipes & inspiration too.
Be sure to bookmark your favorites here so you have them handy, or Pin them to your favorite recipes or projects board on Pinterest.
Looking for more awesome pressure cooker recipes?
- 1 lb dried pinto beans 3 cups approx.
- 2 quarts water
- ¼ cup vegetable oil
- 1 cup diced onion
- 2 tsp salt + more to taste
- ½ cup cheese
- In the pressure cooking pot, combine beans & water. Lock the lid in place, select high & 1 minute cook time.
- When the cook time ends, turn off the cooker & let beans soak 1 hour.
- Lock the lid back into place & select high pressure & 5 minutes cook time.
- When cook time ends, turn off the cooker & let pressure release naturally for 10 minutes & then finish with quick release. Once the valve drops, remove the lid.
- Check that the beans are very tender & the skins are starting to split. You may need to cook on manual for 1 minute more.
- Drain beans into a colander & reserve cooking water.
- Select browning/saute & add the cooking oil to the pot with onions. Saute approx 3 minutes or until tender.
- Stir in beans, salt & 1 cup of the reserved cooking water. Cook for 5 minutes, stirring frequently.
- Use a potato masher or immersion blender to smash the beans & create a chunky puree. Add more cooking water if needed.
- Stir in cheese & any additional salt if desired.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.