Instant Pot Refried Beans
User Reviews
5.0
102 reviews
Excellent
Instant Pot Refried Beans
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Easy to make Instant Pot Refried Beans from scratch with healthy pantry ingredients and no soak method. Creamy rich homemade refried beans are great as a tasty side dish, dip, topping, or filling for your Mexican meal.
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Ingredients
- 1 pound (454g) pinto beans , rinsed and drained
- 2 tablespoons (30ml) olive oil, bacon fat, or lard
- 1 (323g) large onion , roughly diced
- ½ - 1 teaspoon (1.3g - 2.7g) chilli powder
- 1 teaspoon (2.7g) ground cumin
- 1 teaspoon (1.1g) dried oregano
- 4 cloves (13.7g) garlic , minced
- 4 cups (1L) unsalted chicken stock (vegan option: use vegetable stock)
- salt to taste
Optional Garnish:
- cilantro , roughly chopped
- Jalapeño , sliced or diced
- green onions , chopped
- tomatoes , diced
- lime , sliced or lime wedges
- feta cheese
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Instructions
- Saute Onion, Spices, and Garlic: Press “Saute” button to “Sauté More” function to heat up your Instant Pot. Wait until it says "HOT". Add in 2 tbsp (30ml) olive oil, bacon fat, or lard. Add in roughly diced onion, then cook until softened. Add in ½ to 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic. Cook for another minute until fragrant.
- Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Completely deglaze the bottom of the pot by scrubbing the brown bits with a wooden spoon. Keep the brown bits because they're very flavorful. Give it a quick mix.
- Pressure Cook Beans: Add in well-drained pinto beans and remaining 3½ cups (875ml) unsalted chicken stock. Make sure all the pinto beans are submerged in the cooking liquid.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Methods:Option 1 - Tender with a Bite Pinto Beans: Pressure Cook at High Pressure for 40 minutes, then Natural Release for 25 minutesOption 2 - Silky Smooth & Tender Pinto Beans: Pressure Cook at High Pressure for 50 minutes, then Natural Release for 25 minutes
- Drain Beans Liquid: Carefully open the lid. Strain beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
- Mash Beans: Make refried beans by mashing the beans with a potato masher or immersion blender until desired consistency. Potato Masher: yields a coarser, chunky paste. Immersion Blender: yields a thick and more creamy smooth paste.Taste and season with salt. For reference, we used 4 pinches of salt. Adjust the thickness by adding the drained beans liquid back to the refried beans until your desired consistency.
- Garnish & Serve: Give it a final taste, then garnish with your favorite toppings. Serve & enjoy~ :)
Equipments used:
Notes
- Pinto Beans: We used dried pinto beans to develop this recipe. No need to presoak them before pressure cooking. Best to use fresh dry beans if you can.
- Olive Oil vs. Bacon Fat vs. Lard: Using bacon fat will add a tasty hint of smoky aroma and flavor to the refried beans.
- Chili Powder: Adjust the spiciness by using more or less chili powder.
- Unsalted Chicken Stock: If you’re substituting with salted chicken stock, keep in mind that the sodium level can vary a lot between different brands. Taste and adjust accordingly.
- Cumin: We like to freshly ground our cumin seeds with a mortar and pestle because the flavors are more intense and fresh. But you can use store-bought ground cumin seeds.
- Texture: Choose the mashing tool depending on the texture you want.
- Storage: You can safely store homemade refried beans in the fridge for 2 to 3 days. You can also freeze them into serving portions in air-tight freezer containers or freezer bags. If stored properly, they can keep well in the freezer for at least a few months.
- Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
- Substitute with Black Beans: Pressure cook black beans at High Pressure for 50 minutes, then Natural Release.
- Using Soaked Pinto Beans: Remember to drain them really well. Use the same amount of cooking liquid and pressure cook at High Pressure for 22 minutes, then Natural Release.
- For a hint of spiciness: use ½ tsp chili powder
- For mild spicy: use 1 tsp chili powder
- Potato Masher: yields a coarser, chunky paste
- Immersion Blender: yields a thick, fluffy, more creamy smooth paste
Nutrition Information
Show Details
Calories
202kcal
(10%)
Carbohydrates
27g
(9%)
Protein
10g
(20%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Sodium
54mg
(2%)
Potassium
558mg
(16%)
Fiber
7g
(28%)
Sugar
2g
(4%)
Vitamin A
65IU
(1%)
Vitamin C
5.3mg
(6%)
Calcium
66mg
(7%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 202 kcal
% Daily Value*
| Calories | 202kcal | 10% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Sodium | 54mg | 2% |
| Potassium | 558mg | 12% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 66mg | 7% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
102 reviews
Excellent
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