Refried Beans – Pressure Cooker

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:

  • 2 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
  • 8 oz bacon grease or Lard (8 oz. by weight is same)
  • 2 large onions, minced (about 3 cups)
  • 1 Tablespoon cumin
  • 2 Tablespoons lime juice (stirred in at the end)


  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, bacon grease, onions and cumin (do not add the lime juice).
  2. Bring the cooker up to temperature and cook for 30 minutes.
  3. Use the quick release method for your cooker.
  4. Ladle or strain out most of the liquid.
  5. Blend with an immersion blender adding liquid back, as needed. Too much liquid will make the beans runny.
  6. Stir in the lime juice. (we need to add this after cooking because cooked lime juice becomes bitter).
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