Instant Pot Refried Beans
User Reviews
4.9
Instant Pot Refried Beans
Description
This recipe starts by soaking pinto beans for at least eight hours to soften them before pressure cooking with water, chopped yellow onion, and minced garlic in an Instant Pot. After cooking at high pressure for 20 minutes and a natural pressure release, the beans are drained with the cooking liquid reserved. The beans return to the pot and are mashed with spices including cumin, chili powder, black pepper, cayenne pepper (optional), and salt, using a potato masher or immersion blender depending on desired texture. The spices infuse the beans for a savory profile with hints of warmth and earthiness typical of refried beans. The beans are served warm, optionally garnished with fresh cilantro, lime wedges, diced tomato, jalapeño slices, avocado, or crumbled queso to complement the dish. This method streamlines traditional cooking techniques using pressure cooking technology.
Ingredients
- 1 cup pinto beans soaked for 8 hours and drained, dried
- 3 cups water
- ½ yellow onion (chopped)
- 2 cloves garlic (minced)
- 1 teaspoon cumin ground
- 1 teaspoon chili powder
- ¼ teaspoon black pepper freshly ground
- Pinch cayenne pepper optional
- ½ to ¾ teaspoon salt fine sea salt
- cilantro Lime wedges, diced tomato, sliced jalapeño, diced avocado, crumbled queso, optional garnish, chopped fresh
Instructions
- Combine the drained beans, water, onion, and garlic in the Instant Pot.
- Stir well, making sure the beans are submerged. Secure the lid and move the steam release valve to Sealing. Select
- Manual/Pressure Cook to cook at high pressure for 20 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and drain the beans, reserving the liquid.
- Return the cooked beans to the Instant Pot, and stir in ½ cup of the reserved cooking liquid, along with the cumin, chili powder, black pepper, cayenne, and ½ teaspoon salt. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. (You can use an immersion blender for pureed beans, if you prefer.)
- Taste and adjust the seasoning, adding more salt as needed, and serve warm with a garnish of cilantro and a squeeze of lime juice.
- Store leftover beans in an airtight container in the fridge for 1 week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 50 kcal
% Daily Value*
| Serving | 1/2 cup | |
| Calories | 50kcal | 3% |
| Carbohydrates | 16.5g | 6% |
| Protein | 5g | 10% |
| Fat | 0.5g | 1% |
| Saturated Fat | 1g | 5% |
| Sodium | 155.5mg | 6% |
| Fiber | 10g | 40% |
| Sugar | 1.5g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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