Refried Beans – Pressure Cooker – Alternate

In my original recipe, I added the fat to the second cook then drained the beans (and most of the fat) then adding back some of the liquid to help smooth out the beans.

In this recipe, I reserve the fat until the mixing process. This isn’t healthier but it should taste better.

This recipe makes about 7 cups which is about the maximum I should put in my 8-quart pressure cooker.

You can make these in about 2 hours. It has a couple of steps but it is still faster than the crockpot method.

NOTE:  Beans don’t absorb water correctly if there is salt or other impurities in it.  You have to cook the beans in fresh water before adding other ingredients.


  • 3 cups Pinto Beans (uncooked)
  • 6 cups water

INGREDIENTS – Second Cook:

  • 3 cups water
  • enough chicken bullion for 9 cups of chicken broth (Knorr Caldo Con Sabor De Pollo = 3 Tablespoons)
    • There is about 3 teaspoons of salt in 3 Tablespoons of Knorr Bullion so there is no reason to add salt to this recipe.
  • 6 cloves (equivalent) of minced garlic
  • 2 large onions, minced (about 3 cups)
  • 1 Tablespoon cumin


  • 8 oz bacon grease or Lard (8 oz. by weight is same)
    • Set this out early to bring it to room temperature.
  • 2 Tablespoons lime juice


  1. Sort Pinto beans on a cookie sheet to remove any rocks, etc.
  2. Rinse beans to remove any dirt.
  3. Combine the beans and water in the cooker and cook for 30 minutes.
  4. Use the quick release method for your cooker.
  5. Drain the beans through a colander and rinse.
  6. Make sure the pressure cooker vent is free of any bean debris before proceeding.  


  1. Place the beans back in the pressure cooker and add the water, chicken bullion, garlic, onions and cumin (do not add the fat or the lime juice).
  2. Bring the cooker up to temperature and cook for 30 minutes.
  3. Use the quick release method for your cooker.


  1. Use a colander over a bowl to strain out and save the juice from the beans.
  2. Add the bacon grease or lard to the beans.
  3. Blend with an immersion blender.
  4. If the beans are too dry, you can add liquid back, as needed. Too much liquid will make the beans runny.
  5. Stir in the lime juice. (we need to add this after cooking because cooked lime juice becomes bitter).

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