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Instant Pot® Charro (Refried Beans)

Rated as 4.61 out of 5 Stars
4

"This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans."
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Ingredients

1 h 25 m servings 184
Original recipe yields 8 servings

Directions

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  1. Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Footnotes

  • Cook's Note:
  • Substitute chicken bouillon for the tomato bouillon if desired.

Nutrition Facts


Per Serving: 184 calories; 0.7 33.9 11 0 114 Full nutrition

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Reviews

Read all reviews 29
  1. 36 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

12.27.16 I used Goya® Cilantro & Tomato Sazon for the the tomato-flavored bouillon, and it really kicked up the flavor. Didn‘t have any salsa on hand (it was optional), but even without it, the...

Most helpful critical review

Sautéed bacon and chopped onion in the instant pot before adding the beans and other ingredients. The seasoning was a little heavy for my taste. Also next time I’d use chicken broth instead of t...

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12.27.16 I used Goya® Cilantro & Tomato Sazon for the the tomato-flavored bouillon, and it really kicked up the flavor. Didn‘t have any salsa on hand (it was optional), but even without it, the...

This is a keeper! One important note though - I did not add the salsa at the beginning - tomato products added to dried bean can keep the beans from softening, once cooked and the beans are so...

This made excellent beans! I have never been successful in the past making a pot of beans on stovetop or slowcooker. I did this in my instant pot. The only changes I made were to saute the onion...

I love a bowl of pinto beans so I make them often. My number one suggestion for making beans is to clean and soak the beans overnight in salt water. The next day clean the beans again (rinse th...

My pressure cooker doesn't have a "Bean/Chili" function as called for in the recipe so I cooked the beans on the "Meat" function for 55 minutes. This is a delicious meatless meal that I'll make ...

Sautéed bacon and chopped onion in the instant pot before adding the beans and other ingredients. The seasoning was a little heavy for my taste. Also next time I’d use chicken broth instead of t...

I love the flavors of this recipe! After making these beans a couple of times I've found that cooking them for an hour on high pressure gives a more creamy bean texture and higher pronounced fla...

Added an extra jalapeño and maybe 1/2# of homemade chorizo. Spicy and super flavor

I soaked my beans overnight because I like them soft. Wasn't sure how they would come out without soaking. I used 4 teaspoons of Better Than Bouillon Vegetable Based Bouillon instead of tomato...