Instant Pot Refried Beans
These Instant Pot Refried Beans are flavorful and delicious. They are easy to make in a pressure cooker and cook so much faster than on the stovetop! With this method, you will never want to buy canned beans again. Use refried beans as a dip for nachos or for any of your favorite Mexican dishes, such as tacos, burritos, fajitas or taquitos!
Servings 6
Ingredients
- 2 cups (453 g) dry pinto beans soaked for 8 hours (see notes)
- 1/2 tbsp oil or water (if oil-free)
- 1 medium onion diced
- 3 cloves of garlic minced
- 6 cups of water
- 1 cup vegetable broth
- 2 tsp sea salt + more to taste
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp chili
- 1/2 tsp smoked paprika
- cayenne pepper. to taste
- black pepper to taste
- For serving: chopped fresh cilantro, lime juice (from fresh limes)
Instructions
- You can watch the short video for visual instructions.Place the beans in a bowl with water and remove any damaged beans which float on top of the water. Soak the beans overnight, then drain the water (check the recipe notes to read why soaking is important and DOES make a difference!).
- Transfer the drained beans into the Instant Pot, add 6 cups of fresh water, and salt.
- Close and seal the Instant Pot. Cook on "MANUAL" for 35 minutes. Once the time is up, quick release. Check the recipe notes for the stovetop instructions.
- Carefully open the lid and drain the beans into a large sieve. Quickly rinse out the Instant Pot.
- Add oil to the Instant Pot and press the "SAUTE" button.
- Once the oil is hot, add the onion and sauté for about 6-8 minutes. Stir in garlic, all spices and sauté for a further 1 minute.
- Return the beans to the Instant pot and add 1 cup of vegetable broth.
- Puree the beans with a potato masher or with an immersion blender until they reach your desired consistency. You can leave some beans chunky or puree everything until completely smooth.
- Taste and adjust seasoning as desired, add more salt, pepper, chili, cayenne to taste. Garnish with fresh cilantro and lime juice. Serve, and enjoy!
Notes
- I definitely recommend soaking the beans for at least 8 hours because it DOES make the beans better digestible and reduces gas! Read the blog post above for further information about soaking.
- Discard the cooking water! I know, there are recipes online which say to save the cooking water and add it back to the beans, however, I don't recommend it! It contains anti-nutrients and substances which produce gas and that's not what I want.
- Stovetop instructions: If you want to make this recipe on the stovetop, you will need to add more water. Cook covered in a large pot on low until the beans are tender (which will take more than one hour).
- Slow Cooker instructions: Cook for about 8-10 hours on low.
- How to store: Refrigerate leftover refried beans for up to 4 days or freeze (in zip-lock bags) for up to 3 months. Let them thaw overnight in the fridge, then reheat gently on the stove with a splash of vegetable broth.
- Check out my Mexican Pizza Recipe With Refried Beans.
- Recipe serves 6. Nutrition facts are for one serving.
Nutrition Facts
Instant Pot Refried Beans
Amount per Serving
Calories
129
% Daily Value*
Fat
1.7
g
3
%
Carbohydrates
15
g
5
%
Fiber
7
g
28
%
Sugar
1.2
g
1
%
Protein
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.