Instant Pot Refried Beans
Instant Pot refried beans are incredibly creamy and flavorful with just the right amount of seasonings. They are super easy to throw together, with just 10 minutes of prep and no pre-soaking needed for the beans.
Yield: 6 cups
Ingredients
- 1 lb. dried pinto beans, washed and picked over
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, chopped
- 1 jalapeño, seeds and membranes removed, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken or vegetable broth
- 3 cups water
- 1 ½ teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne (less for less heat or sub black pepper)
Optional toppings:
- Shredded cheddar or Monterey Jack cheese, diced avocado or a dollop of guac, Greek yogurt or sour cream, salsa or pico de gallo, sliced green onions, chopped fresh cilantro, hot sauce or sriracha
Instructions
- Set the Instant Pot to the Sauté mode and add oil.
- Add the onion and jalapeño and sauté in the oil for 5-6 minutes, until softened. Add the garlic and sauté for another 30 seconds.
- Add the beans, broth, water, salt, cumin, oregano and cayenne. Stir well to combine and scrape the bottom well to avoid a burn notice.
- Seal the pot and set to cook on high pressure for 45 minutes. Once the cook time is up, allow the pot to do a natural release.
- Once the pressure has been released, open the pot and stir the beans. Drain the mixture, reserving about 1 ½ cups of the liquid. Return the cooked beans to the pot and use an immersion blender to puree the mixture until it reaches your desired consistency, adding a few splashes of reserved liquid as needed. We like ours super smooth, but you could also leave them a little more chunky for texture, if desired. Keep in mind though that the beans will thicken up a bit as they cool and sit.
- Serve with desired toppings or use in desired recipe.
- Cooked refried beans will keep, covered, in the refrigerator for up to a week. You can also freeze the leftover cooked beans for up to 6 months.
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Notes
Broth: Use vegetable broth to keep these vegetarian. Otherwise, it’s fine to use chicken broth.
Spicy: You can add a second finely chopped jalapeño to the beans for an extra little kick. Or add some extra cayenne. As is, these are not very spicy.
Consistency: Once cooked, you’ll drain the beans but reserve about 1 ½ cups of the liquid, to help with blending. Add as much as you need to help get the beans to your desired consistency. Preferences can vary, so you might want to leave your refried beans a little chunky or get them completely pureed and smooth, like I do.
Pre-soaked beans: This recipe is written for beans that have not been pre-soaked. However, if you did pre-soak your beans, no worries. You’ll want to follow the recipe as written but cook them at high pressure for 20 minutes, instead of 45 minutes. And you’ll still do the natural release.
Video
Nutrition
Serving: 1/2 cup | Calories: 99kcal | Carbohydrates: 12g | Protein: 10g | Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 532mg | Fiber: 4g | Sugar: 1g
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