Ditch the canned stuff and make these Instant Pot Refried Beans instead! They are way better than than canned. Ready from dry beans in just over an hour! These have lots of flavor!
Instant Pot Refried Beans
Refried beans have never been my thing. I mean, if they had enough cheese on them I would eat them at the Mexican restaurant, but to me they are bland. Back in the day we would sometimes buy the canned stuff to put in a recipe, but that can of beans added absolutely NO FLAVOR to my dish! I didn’t make my own because I listened to the folks who said how hard they are to make.
If you are making refried beans the traditional way they are more involved, but with the Instant Pot it is super easy, AND they come out with so much flavor! Dare I say Winning?! No? Yeah, that’s so five years ago! I’m nothing if not slightly behind the times.
You do not have to soak the beans overnight! You can, and it will cut down the time and the amount of water you use, but I never remember to soak them. Now I don’t bother. The Instant Pot Refried Beans are done in a little over an hour. About 10-15 minutes for the pot to come to pressure. 45 minutes of cook time. 15 minutes of NPR (Natural Pressure Release). If you do soak, take 15 minutes from the cook time and reduce water by 1.5 cups.
You Might Also Like
Instant Pot Chili
Instant Pot Drunken Beans (Frijoles Borrachos)
Instant Pot Zuppa Toscana (Sausage Potato Soup)
Instant Pot Beef Barley Vegetable Soup
Sandy’s Instant Pot Beef Stew
Instant Pot Ham Hock and Bean Soup
These Instant Pot Refried Beans are way better than than canned. Ready from dry beans in just over an hour! These have lots of flavor!
- 3 cups Pinto Beans, dry (rinsed and sorted)
- 6 cups Chicken or Vegetable Broth or Water
- 1 Large Onion, finely chopped
- 1 Tbsp Bacon Fat, Lard, or Olive Oil
- 1 Jalapeño, seeded and chopped
- 4 Cloves Garlic, minced or pressed
- 1 tsp Kosher or Sea Salt
- 1/2 tsp Black Pepper
- 1 tsp Chili Powder
- 1 tsp Cumin
- 1 tsp Adobo Seasoning (such as Goya)
- 1/2 tsp Mexican Oregano (or regular oregano)
- 1 Bay Leaf
Rinse, drain, and sort the pinto beans. Put in the inner liner of the Instant Pot.
Add the broth or water.
Press the Sauté button on the IP to start warming up the broth or water. This helps the IP come to pressure quicker.
Add the chopped onion, fat or oil, jalapeño, garlic, spices, and bay leaf and stir.
Press the Cancel/Keep Warm button to cancel the sauté mode. Put the lid on the IP and set the steam release knob to the Sealing position.
Press the Bean/Chili button (or Manual, or Pressure Cook), and then the + or - button to select 45 minutes (Or use the Manual or Pressure Cook Button, and choose High Pressure if you have the option).
When cooking cycle ends, let the pot sit and naturally release the pressure for about 15-25 minutes, or longer if you want.
Manually release the remaining steam and when the pin in the lid drops, carefully open, with the lid facing away from you.
Stir the beans.
Use an immersion blender (or food processor) to blend up the beans (Careful doing this with hot beans). Or use a potato masher if you like more texture.
*Save the liquid and pour over cooked rice. YUM!
RESOURCES TO MAKE this recipe and more
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
Instant Pot 8 Quart Electric Pressure Cooker
Awesome Spring Chef Stainless Measuring Spoons That Fit in Your Spice Jars!
This is the 6 Quart Instant Pot pressure cooker I recommend.
Instant Pot Mini 3 quart electric pressure cooker