Instant Pot Mexican Style Beans

Name: Instant Pot Mexican Style Beans
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 12
Ingredients: 1 pound dried pinto beans, rinsed and drained; 2 tablespoons extra virgin olive oil; 1 small yellow onion, roughly chopped; 1 jalapeno, cored, deseeded, and minced; 3-4 cloves garlic, minced; 2 cups beef stock (can sub chicken or vegetable stock); 1 ham hock or ham bone with leftover meat on it (optional, but highly recommended); 4 cups water; 1 tablespoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 dried bay leaves; 2-3 tablespoons lard (can sub olive oil); 1 teaspoon ground cumin; 1/2 teaspoon onion powder; 1/2 teaspoon dried oregano; 1 teaspoon chili powder homemade* or store-bought, see notes

by Emily | emilyfabulous.com

12 servings

1 hr 15 min

You can make homemade refried Instant Pot Mexican Style Beans that taste just like they came from your favorite restaurant. These beans have extra flavor added using a ham bone, spices, onions, garlic, and jalapenos. No soaking is required and you can have these beans ready to go in about an hour.

My Instant Pot Mexican Style Beans recipe includes a ham hock or bone to infuse even more flavor into the beans. I also broke down and added lard to my beans. I knew this was the secret to good beans but had not tried it in the past. The ham bone and lard are optional but highly recommended. You can also use black beans for this recipe if that’s your preference.

Instant Pot Mexican Style Beans

Refried Beans made in the Instant Pot

Beans being pureed with a hand blender in the Instant Pot

Instant Pot Mexican Style Beans

You can do it! Saved to your recipes

Recipe details

Yield 12 servings
Time spent: Prep time: 25 Minutes Cook time: 50 Minutes Total time: 1 hr 15 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 pound dried pinto beans, rinsed and drained
2 tablespoons extra virgin olive oil
1 small yellow onion, roughly chopped
1 jalapeno, cored, deseeded, and minced
3-4 cloves garlic, minced
2 cups beef stock (can sub chicken or vegetable stock)
1 ham hock or ham bone with leftover meat on it (optional, but highly recommended)
4 cups water
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
2 dried bay leaves
2-3 tablespoons lard (can sub olive oil)
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon chili powder homemade* or store-bought, see notes

Instructions

Rinse the pinto beans in a colander or strainer and ensure there are no rocks, foreign pieces, or weird beans. Set the beans aside.
Roughly chop the onion and mince the garlic and jalapeno.
Turn the Instant Pot to SAUTE and add the olive oil. After. minute or two, add the onions and jalapeno and cook them for 3 minutes, stirring occasionally. Add the garlic and cook for an additional minute, continuously stirring so the garlic doesn't burn.
Add the broth and scrape the bottom of the pan insert if there are any burnt pieces on the bottom. Add the beans, water, ham hock/bone, bay leaves, salt, and pepper.
Lock the lid on the Instant Pot, make sure the vent is sealed, and turn it to Pressure Cook HIGH for 45 minutes. Once the cycle is complete, allow the steam to naturally release for 15-20 minutes and then manually release the rest.
Open the Instant Pot and remove the bay leaves and ham hock/bone. Carefully drain the beans saving the liquid. You will need this for mashing the beans. I strained the beans into a strainer and place a bowl below it to catch the liquid. The beans will need to be out of the pot for a few minutes.
While the Instant Pot is empty, place the insert back on and turn the Instant Pot back to saute. Add the lard and allow it to melt. Place the beans back into the pot along with the cumin, onion powder, oregano, and chili powder, and ½ cup of reserved juice. Cook in the lard for 3 minutes, stirring constantly.
Manually mash the beans with a potato masher. Add another cup of the reserved liquid and continue to mash. If you want beans with chunks, this is as far as you need to go. I prefer my beans smoother. You can use a hand blender or a blender to puree the beans into a smooth consistency. Add any extra liquid as needed.
Taste for any seasoning needs and adjust as desired. Enjoy!

Tips

Don’t presoak the beans. One of the many benefits of an electric pressure cooker is that you don’t need to soak the beans ahead of time. In fact, they could be too mushy if you do.
Save the cooking liquid! Once you mash and blend everything you will see why you need the liquid. Once you add about 2 cups you can decide if you want to add more.
Mashing the beans before blending them makes the process easier.
Refrigerate any leftover beans for 3-4 days or you can freeze them for up to 3 months.
*It’s easy to make homemade chile powder using dried chile peppers. Take each dried pepper and cut off the stem. Take out as many seeds as you would like, this is where any of the heat will be. Cut the peppers into small pieces so that they will fit in your coffee/nut grinder or small food processor. Pulse and grind until you get a powder. Store any unused powder in a sealable container.

Top stories

Instant Pot Mexican Style Beans

Instant Pot Mexican Style Beans

Recipe details

Ingredients

Instructions

Tips

Comments

Share your thoughts, or ask a question!

Popular Recipe Book

10 New Mouthwatering Ways to Serve Potatoes This Season

More

Top stories

Instant Pot Mexican Style Beans

Instant Pot Mexican Style Beans

Recipe details

Ingredients

Instructions

Tips

Popular Recipe Book

More Recipes