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Instant Pot Refried Beans
5 from 68 votes

Instant Pot Refried Beans

Instant Pot Refried Beans are made by pressure cooking rinsed pinto beans with sautéed onion, garlic, and spices in chicken stock. The beans are cooked until tender and then mashed to the desired texture for creamy, flavorful refried beans. This method eliminates soaking and lengthy stove-top cooking, yielding a rich, savory, and slightly spicy bean dish perfect as a side or base for Mexican meals.

Total Time
1 hr 35 mins
Servings: 4 - 6
Calories: 202 kcal
Course: Side Dish, Appetizer
Cuisine: Mexican, Tex-Mex

Ingredients

  • 1 pound (454g) pinto beans , rinsed and drained
  • 2 tablespoons (30ml) olive oil or bacon fat or lard
  • 1 (323g) onion roughly diced, large
  • ½ - 1 teaspoon (1.3g - 2.7g) chilli powder
  • 1 teaspoon (2.7g) cumin ground
  • 1 teaspoon (1.1g) oregano dried
  • 4 cloves (13.7g) garlic , minced
  • 4 cups (1L) chicken stock vegan option: use vegetable stock, unsalted
  • salt to taste
Optional Garnish:
  • cilantro , roughly chopped
  • jalapeño , sliced or diced
  • green onions , chopped
  • tomato diced
  • lime , sliced or lime wedges
  • feta cheese

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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
  4. 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.
  5. 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.
  6. Garnish & Serve: Give it a final taste, then garnish with your favorite toppings. Serve & enjoy~ :)

Notes

  • Use fresh dried pinto beans without presoak; rinsing well improves texture.
  • Bacon fat adds smoky flavor, while olive oil keeps it lighter.
  • Adjust chili powder from ½ to 1 teaspoon for spiciness level.
  • Use unsalted chicken stock to control sodium, taste and adjust salt after cooking.
  • Freshly ground cumin enhances flavor but store-bought ground cumin also works.
  • Choose mashing tool according to preferred bean texture; immersion blender makes creamy beans.
  • Store beans in fridge 2-3 days or freeze in portions for several months.
  • Pressure cook black beans 50 minutes high pressure with natural release as a substitute.
  • Use 22 minutes high pressure with natural release if using soaked pinto beans, drain well before cooking.

Nutrition Information

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%)

Nutrition Facts

Serving: 4 - 6

Amount Per Serving

Calories 202

% 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.