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Pressure Cooker Refried Beans

Pressure Cooker Refried Beans

I use a stove-top Presto 4-quart pressure cooker. (You will need at least a 4-quart pressure cooker for this recipe, and your cooker may require different settings from mine.) I find this method to produce refried beans that are just as tasty as the slow cooked variety.

Makes about 1 quart.


  • 2 c dry pinto beans, washed, sorted
  • 6 c cold water
  • 1 Tbsp corn oil
  • 1 1/2 tsp salt
  • 2 tsp granulated garlic
  • 2 tsp cumin powder
  • 1/8 tsp finely ground black pepper
  • 1 bay leaf
  • 1 jalapeño pepper, dry or fresh


  1. Place beans and cold water in the uncovered pressure cooker pot, and bring to boil on high heat. Boil one minute.
  2. Cover tightly with pressure cooker lid and regulator. Allow to stand and soak off heat for 30 minutes.
  3. Cut jalapeño in half lengthwise and remove stem.
  4. Open pressure cooker; add jalapeño and all remaining ingredients, stirring a few times. Note: Do not add any additional coarse or leafy herbs that may clog the vent hole.
  5. Cover pressure cooker again with lid and regulator. Bring to high pressure over high heat.
  6. Reduce heat to lowest level needed to keep pressure regulator warbling. Cook 35 minutes.
  7. Carefully take cooker to sink, holding both sides steadily. Run cold water over the cooker until pressure is fully released.
  8. Remove pressure regulator and open pressure cooker.
  9. Remove bay leaf. Using a potato masher or immersion stick blender, mash the beans and jalapeño until pureed. (Beans may look a bit watery, but they will thicken after standing a few minutes.)
  10. Serve with rice or tortillas. Store unused portion in a tightly sealed container in the refrigerator or freezer.

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