How Long to Cook Refried Beans (Dried Pintos, No Soak) in the instant pot
Specification: 1 lb dried pinto beans (unsoaked, picked over for stones), 1/2 white onion, 4 garlic cloves smashed, 2 tbsp lard or bacon fat, 1 jalapeño, 2 tsp kosher salt added AFTER cooking, 6 cups water — beans should be submerged by 2 inches
3-Step Execution Protocol
Add refried beans (dried pintos, no soak) (1 lb dried pinto beans (unsoaked, picked over for stones), 1/2 white onion, 4 garlic cloves smashed, 2 tbsp lard or bacon fat, 1 jalapeño, 2 tsp kosher salt added AFTER cooking, 6 cups water — beans should be submerged by 2 inches) to the Instant Pot inner pot. Seal the lid and set the valve to Sealing. Select High Pressure (10.2–11.6 psi) for 45–50 mins High Pressure + full Natural Release (25–30 mins).
Cook at High Pressure (10.2–11.6 psi) for 45–50 mins High Pressure + full Natural Release (25–30 mins).
A single bean crushes to paste against the roof of your mouth with no chalky centre; the cooking liquid has thickened to a light gravy from released starch; the beans hold their shape until stirred hard, then break down into a coarse mash. Rest for 30 minutes before serving.
Serious Eats "The Best Refried Beans, Made with Pressure Cooker Pinto Beans" (J. Kenji López-Alt, 2015 — 45-minute HP benchmark for unsoaked pintos, no-salt-until-cooked rule sourced to bean-skin pectin chemistry); Instant Brands Official Bean/Chili Program guidelines (45–50 min for dried pinto); no internal-temp target — HR-2 permits omitting internalTempTargetF for legumes where doneness is a texture cue, not a probe temperature.