Peruvian beans will quickly become your favorite type of bean. They are soft, buttery, and have a more mild taste than pinto beans. Easily turn whole cooked beans into refried beans right in the Instant Pot.
Rinse beans in a colander and check for any debris. This was the first time I actually found a little rock in the beans, so double check!
Place rinsed beans in the Instant Pot and add oil and water. Lock lid on, have Valve on sealing, and Cook on High Pressure for 30 minutes. Once timer goes off, allow pressure to release naturally for an additional 20 minutes. Open lid add salt, start with 1 tsp, taste and add more as needed.
To Freeze beans, allow to cool completely then place in desired portions in a freezer bag with cooking liquid. To thaw place in fridge overnight and heat on stove.
Remove desired amount of beans from the pot and leave however much you want for re-fried beans. I left about 1/4 of the beans and made sure they were still covered with the cooking liquid. Add a Tablespoon of oil to the beans.
Press the saute function on the Instant Pot and allow beans to come to a boil. Stir occasionally to prevent burning, but allow beans to simmer for about 5 minutes until they become really soft. Turn off Instant Pot and smash beans with a masher or back of a large spoon. Taste and see if additional salt is needed. For an even creamier texture, you can use a blender instead.
The cooking time for dried beans can vary depending on how 'old' the beans are. If they are older, than they will need more time. 30 minutes is a good starting point, and if they are still tough add on 5 more minutes of cooking time afterwards.
This is also a good amount of time if you want to cook dried Pinto or Black beans. Follow the same steps and season them after the cooking is completed.