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Instant Pot® Charro (Refried Beans)

Rated as 4.72 out of 5 Stars

"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 cals
Original recipe yields 8 servings

Directions

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  • Prep

  • Cook

  • Ready In

  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 g fat; 33.9 g carbohydrates; 11 g protein; 0 mg cholesterol; 114 mg sodium. Full nutrition

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Reviews

Read all reviews 22
  1. 25 Ratings

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    Rated as 5 out of 5 Stars
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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

I prepared as directed, but the beans were not totally done even after 8 hours in the crockpot. It really did not have a good flavor - needed more spices.

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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 ...

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...

I cooked these in my 6 qt. Power Cooker. The only changes I made was to replace the tomato and vegetable bullion with chicken bullion. It came out great! Love the flavor! I am new to pressure c...

I have made this dish so many times this year and last, that I know it by heart. Each time though I make it differently because of the ingredients I have in my free., or pantry. No matter which ...

This is amazing in my Instant Pot. Under an hour and no soaking and perfectly cooked beans. I did use salsa and I feel that this added a nice touch and lots of taste.