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!
Nutrition Facts
Ingredients
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.
📹 Video Tutorial Available! Catch the full video on the original creator's site.
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Continue Reading at Elavegan →Chef's 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.
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Nutrition FactsInstant Pot Refried BeansAmount per ServingCalories129% Daily Value*Fat 1.7g3%Carbohydrates 15g5%Fiber 7g28%Sugar 1.2g1%Protein 7g14%* Percent Daily Values are based on a 2000 calorie diet.
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Reviews from the Original Source
Wonderful! Coming from Appalachian roots we eat lots of beans and we’ve always just par-boiled them for 15 minutes and then drained the water off instead of soaking. Saves time if in a pinch and helpful for those of us who always forget to put them in to soak! No gas this way either. I’m sure I’ll be using this recipe a lot, thanks!
This is my. new "go-to" recipe for refried beans. So easy, flavorful and inexpensive that I've stopped buying canned. I always forget to soak my beans but make this anyway by just adding a few more minutes to the time and letting the pressure release naturally. Leftovers freeze well. Thanks!
YUM! I wanted to cook whole pinto beans to freeze for weekly taco night so I threw everything into the Instantpot (expect the salt and veggie broth) and these turned out great!! I did the 8 hour soak, 35 min pressure cook, and let it slow release for 20 min after. I added the salt at the end and let sit for a while--this is how I do it with all of my other beans. Just wanted to drop in and say that this recipe is versatile for cooking whole beans, too ::) (I will likely add a chopped jalapeno and bay leaf next time around). Thanks!
This was one of the first instant pot recipes I ever tried, and the only refried beans recipe I'll ever need. We've been making this about (at least) once a month for a couple of years now. The only problem is, canned refried beans are forever spoiled for us, they just pale by comparison.
I love this recipe! I make these twice a month, but tonight I'm going to half the recipe. So should I half the time?
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