This quick and easy Restaurant style refried beans is made in the Instant Pot. Only a handful of ingredients required to make these beans for burritos, tacos and so on!
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Refried beans, a popular Mexican dish that is so easily available in the can. But making the same at home is easy, versatile and definitely so much cheaper!
With a wide number of uses from burritos and tacos to enchiladas and nachos, these refried beans are great to make ahead for meal prep.
I generally make a BIG batch and refrigerate some and freeze the rest. They come handy when making SO many dishes.
Video Recipe
What is Refried Beans?
The name 'refried' in the beans comes from 'refrito' which means to fry well. These beans are not really fried TWICE.
Creamy mashed beans that are added to so many Mexican recipes, refried beans come handy to many other purposes like thickening soups or adding to rice.
Why use the Instant Pot to make them?
Refried beans are the BEST when they are creamy and full of flavor. I like to use my instant pot to make them as the end result is perfectly cooked beans that mash well.
Using the Instant Pot gives us the option to use soaked beans or not. The time taken to cook the beans will vary but it can definitely be done.
My favorite part about making the beans in the instant pot is how it all comes together in one pot. Sauté the spices, add in the beans and broth and cook. That is all it takes to make these super delicious beans!
What beans are used in this recipe?
Most often pinto beans are used to make the recipe. However, I have used light kidney beans quite often for the recipe.
It works well with navy beans or black beans too. The cooking time is similar for all these beans.
What you need to make these beans?
This recipe calls for beans, stock, spices, garlic and onion. While most ingredients can be swapped, try using the combination as mentioned for maximum flavor.
I have used vegetable stock but it can be substituted with water or any other stock flavor too.
Using Southwestern spices like cumin and cayenne pepper gives the recipe its signature taste and flavor.
Garlic and onion are addition to the recipe for some crunch. Adding jalapeños is a great idea too.
How to serve Refried Beans?
This refried bean recipe is a great addition to so many recipes. It can be used for filling quesadillas, in tacos, on tostadas or nachos.
It is great to serve with some Spanish rice or steamed rice. I sometimes use it to thicken my taco soup too.
Steps to make Refried Beans
Rinse and soak the beans overnight or for 8-10 hours. Once soaked, drain the soaking water and discard.
Set the instant pot mode to Sauté. Add oil and let it heat.
Once the instant pot shows Hot, add garlic and onion.
Mix well and sauté for a minute.
Next add cumin powder, dried oregano, cayenne pepper, salt and pepper powder.
Sauté for a few seconds and deglaze with a tablespoon of water/ stock.
Add the drained beans.
Add the remaining vegetable stock and mix well.
Close the lid, press cancel and press pressure cook/manual. Adjust time to 20 minutes, pressure high and let the beans cook.
Once the beans cook, let the pressure release naturally.
Open the lid and mash the beans using a potato masher. If you would like the beans smooth, pulse them in a food processor for a minute.
Transfer to a bowl and serve topped with pink onions, tomatoes, cheese, cilantro and jalapeño.
Ingredients
Dry light Kidney Beans or pinto beans 1 cup
Garlic 4 cloves
Onion ½ diced
Cumin Powder ½ tsp
Dried Oregano ½ tsp
Cayenne Pepper ½ tsp
Black Pepper powder ¼ tsp
Salt 1 tsp
Olive Oil 2 tbsp
Vegetable stock 2 ½ cups
Method
Rinse and soak the beans overnight or for 8-10 hours. Once soaked, drain the soaking water and discard.
Set the Instant Pot mode to Sauté. Add oil and let it heat.
Once the Instant Pot shows Hot, add garlic and onion. Mix well and sauté for a minute.
Next add Cumin Powder, Dried Oregano, Cayenne Pepper, Black Pepper powder and Salt.
Sauté for a few seconds and deglaze with a tablespoon of water/ stock.
Add the drained Dry light Kidney Beans/ pinto beans and vegetable stock.
Close the lid, press cancel and press pressure cook/manual. Adjust time to 20 minutes, pressure high and let the beans cook.
Once the beans cook, let the pressure release naturally.
Open the lid and mash the beans using a potato masher. If you would like the beans smooth, pulse them in a food processor for a minute.
Transfer to a bowl and serve topped with pink onions, tomatoes, cheese, cilantro and jalapeño.
The beans can be frozen without the topping for up to three month.
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