5.0 from 3 votes
Instant Pot Refried Black Beans
Instant Pot Refried Black Beans are a quick and healthy way to make this Mexican favorite. Save time by cooking dried black beans in a pressure cooker, then season and mash the beans to finish it off.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings: 6 servings
Calories: 92 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 1 cup black beans dried
- 2 cups water plus additional, if needed
- 1 cup chicken broth or vegetable, reduced sodium*
- 1 ½ tsp. salt divided
- 2 Tbsp. oil avocado or olive
- ½ small white or red onion finely diced, about ¾ cup
- 2 cloves garlic finely minced
- ½ tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. black pepper
- cilantro finely chopped, optional
Instructions
- Sort beans to remove any rocks or twigs then rinse in a fine mesh strainer or colander under cool running water.
- Add the beans, 2 cups water, broth, and 2 teaspoons of salt to a 6-quart Instant Pot. Ensure the pressure release valve is sealed.
- Using the manual function, set the Instant Pot to high pressure and the timer to 30 minutes. It will take about 10 minutes for the Instant Pot to fully pressurize before the timer starts counting down.
- Once the time is up, allow a 20-minute natural pressure release before releasing the pressure valve and opening the lid.
- Strain the beans using a fine mesh strainer over a large bowl and reserve the liquid.
- Turn the Instant Pot to the saute function (normal) and add the oil and diced onion. Saute for 3-4 minutes, or until the onion becomes translucent. Add the garlic and continue sauteing for an additional 30 seconds or until fragrant.
- Mix in the cumin, chili powder, salt, and pepper. Stir and saute for a minute.
- Pour in the beans and ½ cup of reserved liquid and mix until everything is well combined. Mash the beans with a potato masher until there are very few whole beans remaining. You can also blend with an immersion blender if you want them super creamy.
- Cook for 2-3 minutes and then add additional liquid until your desired consistency is reached.
- Serve immediately with a sprinkle of chopped cilantro and enjoy!
Cup of Yum
Notes
- One serving = 1/2 cup refried beans.
- Can also use water in place of the broth.
- How to prep ahead of time: You can easily make this recipe in its entirety a day or two before you need it.
- How to store: Keep leftover refried beans in an air-tight container in the fridge for up to 4 to 5 days.
- How to freeze: Refried beans freeze well in a freezer bags or container for up to 3 months.
- How to reheat: For best results, warm black beans back up in a skillet on the stove top over medium-low heat adding water as needed.
Nutrition Information
Calories
92kcal
(5%)
Carbohydrates
9g
(3%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.02g
Cholesterol
1mg
(0%)
Sodium
635mg
(26%)
Potassium
144mg
(4%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin A
131IU
(3%)
Vitamin C
1mg
(1%)
Calcium
22mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 92
% Daily Value*
| Calories | 92kcal | 5% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 635mg | 26% |
| Potassium | 144mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 131IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 22mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.