Instant Pot Refried Beans make for a great side dish that has that Mexican flair we are all crazy about. Homemade and quick, this recipe is a winner!
If you are looking for a side dish that is delicious and full of Mexican vibes, then, this is the one. You can also check out my other recipes for Sofritas, Carne Asada, and Slow Cooker Barbacoa Beef.
Best Pressure Cooker Refried Beans
This recipe for the Instant Pot Refried Beans cuts your cooking time to a fraction of what it will take you to prepare using the stove. And it does not require soaking the legumes!
And no, you will not be using canned ones for this version. That is what is amazing with using the Instant Pot or the pressure cooker. From dry to excellent mashed legumes, this kitchen equipment will help you achieve that in minutes.
You get to make this dish from scratch hassle-free. That way, you get to control the kind of ingredients that you use and you can alter the taste depending on your preference. And, it is economical this way!
Don’t let your burrito wait for long, prepare this dish now. Let me show you how!
Why are they called refried beans?
The name refried denotes “well-fried.” In Spanish, the prefix “re-” does not always mean that you did something twice, and in this case, the legumes are not fried twice.
The term simply means that the legumes are cooked so well which is the actual case, is it not? The legumes, which could be leftovers, are fried in lard. At that point, they are already super soft that you can mash them.
How to make the Instant Pot Refried Beans
- Wash: Rinse and drain the legumes in a colander and set aside. Be sure to remove contaminants. No soaking? Yes, skip it as the pressure cooker will take care of it.
- Sauté: Using the SAUTE function of your Pressure Cooker, sauté your aromatics in a little oil. Then, add in the rest of the ingredients.
- Cook: Seal and set the IP to High and cook for 25 minutes. Then, allow the pressure to dissipate naturally for another 20 to 25 minutes.
- Mash: Drain the legumes, but do not discard the liquid. Reserve that in another bowl. Using an immersion blender, puree everything. Or, an alternative way to do this is to use a masher. You can use a stand blender for this, just let the legumes cool a little or make sure to use a heat-resistant blender.
- Serve: Put it back to the pot, taste and season some more, then, serve.
Which beans are the best to use?
Traditionally, the creamy and nutty pinto is the way to go, but you can use black ones, too.
Can you make Instant Pot Refried Beans with canned beans?
Yes, you can. And I am assuming that the cooking time would be quicker, but not much when you use the IP. Besides, the legumes are already cooked when they were canned.
But remember that they are canned with a sodium-rich liquid. So, before using it in this recipe, or in any other recipe for that matter, it is best to rinse and legumes well. And adjust the salt!
If you have dry ones, since you will be using the Instant Pot anyway, I strongly suggest that you go with those. Did you know that each can of cooked legumes can be equated with using only half a cup of dry ones? That’s how cheaper it is to use dry ones and cook them from scratch.
How many cups is 1 pound of beans?
It equates to about 2 cups. And each cup of dry ones will yield about 3 cups of cooked ones.
How to Store Instant Pot Refried Beans
- Refrigerate: Allow the dish to cool completely. Then, put portions in airtight containers and refrigerate. Consume within 4 days.
- Freeze: Put portions in freezer bags, squeeze out excess air, and then, freeze. Consume within 3 months.
- To reheat: Simply thaw overnight, and then, reheat in a skillet or microwave. Be ready with some water or broth to thin out if you find it too thick.
- Since you can freeze this dish well, I suggest that you make a huge batch so you can store some for later.
- Use it in tacos or tostadas, or as a layer in the Taco Dip.
- Also, I recommend using olive oil to sauté this dish to make it vegan. Or, use bacon fat to add a smoky flavor.
Prep time: 15 minutes Cook time: 1 hour Total time: 1 hr 15 mins
- 16 oz pinto beans (dry)
- 1 yellow onion (diced)
- 6 cloves garlic (minced)
- 7 cups vegetable broth
- 6 oz can green chiles (diced)
- 1 teaspoon salt (or to taste)
- 1 teaspoon dried parsley
- 1/4 teaspoon black pepper
- 2 tablespoons apple cider vinegar
- 1 teaspoon hot sauce
- Parsley (chopped)
- Put all ingredients inside the pressure cooker, stir to combine.
- Close and lock lid and steam valve and set to high pressure for 60 minutes.
- After that, naturally release pressure for 15 minutes, then release the rest of the pressure.
- Open and stir well.
- Use a colander to drain the liquid, reserve some, about 1 cup. Use a blender or an emersion blender to blend the bean mixture, adding some of the cooking liquid as needed. Blend until smooth and the right consistency you want.