Instant Pot Refried Beans
What if I told you that you could take dried pinto beans and within an hour convert them into ready-to-serve refried beans?
Would you think I was crazy? Well, it is true! This is one of the main advantages of owning an Instant Pot pressure cooker.
I absolutely love my 6 quart Duo Instant Pot. You can cook things that typically take hours upon hours and have them on the table in a fraction of the time.
And beans are no exception!
Before I got my Instant Pot, I would have to soak the beans overnight and then cook them for a couple of hours on the stovetop.
That meant standing over a hot burner stirring frequently to make sure that none of them stuck to the bottom of the pot.
Now I can come home, pull out a bag of dried beans and within minutes, have them cooking in the Instant Pot. An hour later, we have refried beans on the table!
Instant Pot Refried Beans Hints and Tips
There are a couple of things to consider when you are making your Instant Pot Refried Beans.
1. First of all, don’t be afraid of the jalapeno in this recipe. If you don’t like things spicy remove the seeds and ribs before dicing. The flesh doesn’t add heat to the beans, just another depth of flavor.
However, if you do like things spicy, feel free to leave the seeds and ribs in when dicing.
2. If you are vegetarian or vegan, simply replace the chicken broth with vegetable broth. Of course, you don’t have to use broth at all. You can substitute the broth with water, however, the broth really does add a lot of flavor to your beans.
3. When you drain your beans be sure to reserve 2 cups of the cooking liquid. You will need some of the liquid when you blend or mash your beans to get it to a thinner consistency.
4. Finally, you can use a variety of kitchen tools to blend the beans. I prefer to use our Hamilton Beach Duo Food Processor or our Immersion Blender. I find that either of these tools processes the Instant Pot Refried Beans perfectly!
We love to eat these refried beans as a stand alone side dish or as the base of our 7 Layer Mexican Dip.
If you like this recipe be sure to check out our Instant Pot Black Beans recipe as well!
Check out the printable recipe below and all of our recipes and let me know what you think!
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- 1 tablespoon olive oil
- 1 jalapeno, diced
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 pound dried pinto beans
- 6 cups water
- 2 1/2 cups low-sodium chicken or vegetable broth
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons white vinegar
- Place the Instant Pot on Sauté mode and add oil. Once hot, add jalapeno, onion, garlic and sauté for 2 minutes, stirring frequently. Turn off Instant Pot.
- Rinse and drain beans. Add the beans, water, broth, salt and vinegar to the pot.
- Place the lid on in the sealing position and pressure cook/manual on high pressure for 35.
- Allow the pressure to naturally release.
- Drain 2 cups of liquid from the beans in a separate bowl, then discard the remaining liquid.
- Using an immersion blender, potato masher, blender or food processor, blend to the desired consistency by adding the liquid as needed.
- Serve immediately or refrigerate for up to 1 week, or freeze for up to 6 months.
Recipe provided by Make Your Meals
Nutrition Information:Yield: 10 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g