This Instant Pot Refried Beans recipe is easy because you use a pressure cooker, which means you can get them on the table that much faster. And it is so delicious that once you make these beans, you will never be satisfied with canned.
I have to say that refried beans is one of the best discoveries to come out of my tenure at the Mexican restaurant. Of course, the other is the Cadillac margarita. Or any margarita for that matter. I’d never had one before I went to work there and now I can’t get enough of them!
Why use a Pressure Cooker for making refried beans?
It’s an awesome time saver. The normal time to cook beans is anywhere from 3 to 4 hours. The actual cooking time for my Instant Pot Refried Beans is 50 minutes. You do the math. 🙂
Are your Instant Pot refried beans gluten free?
Can you make these IP refried beans vegetarian or vegan?
Yes. This recipe is not vegetarian or vegan but you can easily make it so. Just use vegetable broth or water instead of chicken broth. Easy peasy. Most refried beans that you find, either canned or in a restaurant, have lard in them, which is definitely NOT vegetarian and especially not vegan.
Why are refried beans considered refried?
The ‘refritos’ in frijoles refritos does not actually mean ‘refried.’ What it does mean is ‘well fried’ or ‘well cooked’. This refers to the fact that they’re basically cooked to mush. I don’t cook beans to mush, but you can easily smash the beans in this recipe to mush after they’re done.
Can I make this recipe with Black Beans?
Tips to making Instant Pot refried beans:
- Wash your beans well and pick them over because there are often rocks mixed in with pinto beans.
- Use the freshest dried herbs as you can. Remember, dried herbs can go stale.
- If you are not vegetarian, use chicken broth as it gives the refried beans such a lovely taste.
- Don’t use bouillon cubes diluted with water as this will make the broth way too salty.
The ingredients for the Instant Pot Refried Beans and the Process shots
- Ingredients: garlic powder, oregano, onion powder, cumin, chipotle powder, salt, chopped onion, dried pinto beans and chicken broth
- All the ingredients in the IP
- Beans cooked and placed in a glass bowl to mash
What I’ve discovered since I started using my Instant Pot
It doesn’t make a difference in the taste of a dish whether you sauté the onion in oil or not. WHAT? It’s true. Save the calories (and the cost) of the olive oil and just toss the onions into the IP with the rest of the ingredients.
Look at that, I just saved you about 5 minutes of cooking time and 5 cents. It all adds up!
Dump all the ingredients in the Instant pot, seal the lid, press the Bean button and adjust the time to 45 minutes. The IP takes about 10-15 minutes to come to pressure before the timer begins and the IP can do its job.
When the Instant Pot beeps to let you know time’s up, let it rest for 5 minutes before bringing it to a quick release. Put on an oven mitt and carefully flick the venting knob to gently release the pressure.
Once the pressure is totally released, open the Instant Pot.
You can either mash the pinto beans in the IP container or transfer them to a glass bowl, as I did. I use an old fashioned masher and mash away. I let some of the beans stay whole but the majority turns into refried beans.
Let’s look at these beans from above.
You can do many things with these Instant Pot refried beans. Use them as a side dish or stuff them into enchiladas or burritos.
Why do I feel sorry about these Instant Pot Refried Beans?
They are so delicious that, once you taste them, you will have a hard time enjoying canned beans instead of homemade. So, sorry. 🙂
Please leave a comment and tell me what you like to do with refried beans!
And as always, may all your dishes be delish.
Creamy and delicious, these homemade beans will never disappoint!
- 4 cups chicken broth
- 1.5 cups dried pinto beans washed and picked over
- 1 small onion diced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon chipotle powder or more if you can stand the heat
In the Instant Pot, add all the ingredients above. Seal the IP, press the Beans button and adjust the time to 45 minutes
The IP will take 10 - 15 minutes to come to pressure before the timer begins
After the IP beeps, either let it release naturally for 15 minutes or do a quick release in less than 5 minutes. If you decide to do a quick release, wear an oven mitt so you don't burn your fingers
Either mash the beans int he IP container or transfer them to a bowl. I use an old fashioned potato masher. Don't mash them so much that you don't have any whole beans
Tips to making Instant Pot refried beans:
- Wash your beans well. There are often rocks mixed in with pinto beans
- Use the freshest dried herbs as you can. Remember, that dried herbs can go stale
- If you are not vegetarian, use chicken broth as it gives the refried beans such a lovely taste
- Don't use bouillon cubes diluted with water as it is way too salty