Instant Pot Refried Beans; a no-fail recipe of beans with aromatics. This creates a rich, creamy, and deeply flavorful base that can be mashed into a restaurant-quality side dish in a fraction of the traditional time.
Traditional and fusion Mexican cuisine is loved by so many including our family. When we decide to eat out, we often visit places that serve Mexican food. We love almost all of them. And so it is no surprise that we make a ton of these recipes at home too.
And when you talk about vegetarian Mexican food, sauces, beans and rice are definitely the highlight. Mexican Rice, enchilada sauce, salsa, guacamole, mango salsa and roasted tomato salsa are among our favorite building blocks of every Mexican meal.
Just by mixing these elements it is so easy to make enchilada, tacos, quesadilla, burrito bowl and so on. All of these recipes need some kind of beans in them. And when deciding between black beans, pinto and refried; the answer almost always has to be refried beans!
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What are Refried Beans
Refried beans are an important component of Mexican cuisine. There are several ways to make these; by using different ingredients and cooking styles. Despite the name, refried beans are rarely fried twice. The term comes from a translation of the Spanish frijoles refritos, where "refrito" actually means "well-fried" or thoroughly cooked.
We can make refried beans using a variety of beans including kidney beans, black beans and pinto beans. As they all belong to the same category of beans; they all are easy to cook using the same method and more or less the same time. Plus, the same recipe can be made in multiple ways. Every stage has an option, so pick the options that work best for you.
This recipe of Instant Pot Refried Beans
The Instant Pot is arguably the best way to make refried beans because the high pressure forces moisture into the dry beans, creating a creamy, melt-in-your-mouth texture that usually takes all day to achieve on a stove.
Start with dry beans or soaked; the choice is yours. The only difference in cooking these will be the cooking time. The beans cook so well under pressure, the rest of the steps are super easy to achieve. Whether you are looking for chunky beans or smooth; both can be achieved using. the instant pot method.
Why this recipe works
- The recipe works with soaked beans or dry beans.
- This recipe creates a naturally creamy, buttery consistency that is very difficult to replicate on a stovetop
- Instant pot refried beans are an easy set it and forget it recipe! Plus, it is a one pot recipe.
- There is a massive cost saving in making refried beans from scratch.
- It is easy to control the ingredients (salt, fat and seasonings) in the recipe.
- We can easily change the texture of the beans to range from chunky to totally smooth.
- The resultant beans are great to use directly or freeze for later.
Ingredients and Substitutions
- Beans: These beans are perfect to make with pinto beans. I also like to make them with light kidney beans. We can start with dried beans or soaked. Pick any tiny stone or impurities before starting. Canned beans will throw off the recipe timings.
- Aromatics: Garlic and onions are the only aromatics we need here. Together these give the recipe the perfect flavor. Add some jalapeños if you want.
- Dry Seasonings: I like to add a bunch of seasonings. Cumin powder, dried oregano, black pepper powder, salt and cayenne pepper works well. Adding bay leaves and cumin seeds is an option too. Skip the pepper for a mild version.
- Vegetable Stock: The liquid I use in the recipe is vegetable stock. I like to make my stock from scratch but store bought works too. Stick to stock over water for a flavor packed version. In a pinch, bullion cube and water can make do.
- Oil: I use olive oil in the recipe. Substitute with an oil of your choice. Butter or ghee works but the recipe does not remain Vegan.
- Toppings: Once made, there are plenty of options to top the beans. Fresh onions, tomatoes, cilantro and jalapeño are the best. Skip these if using the beans in another recipe.
See the recipe card for detailed ingredient information, measurements and nutrition.
How to make this recipe
1- Clean the beans of any dry impurity. Wash well with water and drain. It is optional to soak the beans for 8-10 hours.
2- Set the instant pot mode to 'sauté'. Add oil and let it heat.
3- Once the display reads Hot, add minced garlic and chopped onion. Mix well and sauté for a minute.
4- Next add the dried spices, pepper powder and salt.
5- Sauté for a few seconds and deglaze with a tablespoon of vegetable stock or water.
6- Then add the drained beans and remaining stock.
7- Close the lid, press cancel and press pressure cook/manual. Adjust time to 45 minutes, pressure to high and move the pin to sealing. Now let the beans cook. (set time to 20 minutes for soaked beans).
8- Once the timer beeps; let all the pressure release naturally and open the lid.
9- Drain the beans and set the cooking liquid aside. I like to transfer to a colander rather than scoop the liquid out.
10- Rinse out the inner pot and dry it. Then set it back and set the mode to 'sauté'. Add the remaining oil and let it heat up.
11- Add back the drained beans and ½ cup of the cooking liquid.
12- Mash the beans using a potato masher. If you would like the beans smooth, use an immersion blender and blend well. Add more liquid as required.
13- Turn down the instant pot and remove the inner pot to prevent the beans from sticking.
14- Transfer to a bowl and serve topped with chopped onions, tomatoes, cheese, cilantro and jalapeño. Serve or use in a recipe of your choice.
Storage and Use
The prepared instant pot refried beans are great in many ways, These can be used right away or stored in multiple ways.
The beans keep well in the refrigerated for up to 5 days. Simply pop into airtight container and refrigerate. To heat, simply warm in a pan or microwave. If it is too dry, add some water or reserved liquid.
Moreover, these refried beans are great to freeze. They freeze well for up to 3 months. Thaw well before using and do not re-freeze leftovers. It is best to freeze these in portions that can be consumed at one time.
These beans are great as a side for any Tex-Mex meal. Mexican rice, fajita, mango salsa, guacamole and rice make a great meal with these beans. Moreover, stuff these in these homemade tortilla with some cheese and make the best quesadillas. Or serve them in tacos or use them in enchiladas or on nachos.
Expert Tips and Notes
- Use a different bean: Substitute the pinto beans with a bean of your choice. Black beans and kidney beans are popular for the recipe. The cook time remains same for this category of beans.
- Start with dry or soaked pinto beans: The recipe works perfectly with dry beans. The instant pot handles these like a charm; tightly sealed pot will cook everything to a perfect smooth consistency. However, if you have soaked beans, use them with a shorter cooking time.
- Use Mexican oregano and cumin: For the perfect flavor and taste, try and stick to Mexican oregano and cumin powder. These have a distinct flavor and works well. However, if not available; use regular ingredients.
- Do not dump the cooking liquid: The liquid we use to cook the beans in is packed with starch and flavor from the beans, aromatics and seasonings. Save it to add back a part to the beans and use the remaining for making broths and soups.
- Immersion blender vs masher: Use a potato masher for grainy texture in your instant pot refried beans and an immersion blender for smooth. It is a great option to set some beans aside before blending the remaining and adding back the whole beans.
- Using the leftover liquid: As we use broth and then cook the beans and aromatics in it, the resultant liquid is rich and full of starch. Use it to cook rice, add in stews or as a soup base.
Recipe FAQs
Yes indeed! That is the magic of the instant pot. Simply pressure cook dry beans for 45-50 minutes and they will be silky smooth. For soaked beans, the time reduces to 20 minutes.
This generally happens when the beans are super old. Moreover, adding too much salt or acidic ingredients like vinegar or tomato keeps them from cooking well. Refrain from these for perfectly cooked beans.
Pinto beans are more traditional to make refried beans. However, black beans, kidney beans and navy beans are great too. As they all belong to the same family of beans, they take almost the same time to cook.
Yes certainly. These stay well for up to 5 days in the refrigerator or up to 3 months when frozen.
More Mexican Recipes to try
Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!
Instant Pot Refried Beans
Ingredients
- 1 cup pinto beans (dry)
- 4 cloves garlic
- ½ onion
- ½ teaspoon cumin powder
- ½ teaspoon dried oregano
- ½ teaspoon cayenne pepper
- ¼ teaspoon black pepper powder
- 1 teaspoon salt
- 3 tablespoon Olive oil (divided)
- 2½ cups vegetable stock
Instructions
- Clean the beans of any dry impurity. Wash well with water and drain. It is optional to soak the beans for 8-10 hours.1 cup pinto beans
- Set the instant pot mode to 'sauté'. Add 2 tablespoons oil and let it heat.3 tablespoon Olive oil
- Once the display reads Hot, add minced garlic and chopped onion. Mix well and sauté for a minute.4 cloves garlic, ½ onion
- Next add the dried spices, pepper powder and salt.½ teaspoon cumin powder, ½ teaspoon dried oregano, ½ teaspoon cayenne pepper, ¼ teaspoon black pepper powder, 1 teaspoon salt
- Sauté for a few seconds and deglaze with a tablespoon of vegetable stock or water.
- Then add the drained beans and remaining stock.2½ cups vegetable stock
- Close the lid, press cancel and press pressure cook/manual. Adjust time to 45 minutes, pressure to high and move the pin to sealing. Now let the beans cook. (set time to 20 minutes for soaked beans).
- Once the timer beeps; let all the pressure release naturally and open the lid.
- Drain the beans and set the cooking liquid aside. I like to transfer to a colander rather than scoop the liquid out.
- Rinse out the inner pot and dry it. Then set it back and set the mode to 'sauté'. Add the remaining oil and let it heat up.
- Add back the drained beans and ½ cup of the cooking liquid.
- Mash the beans using a potato masher. If you would like the beans smooth, use an immersion blender and blend well. Add more liquid as required.
- Turn down the instant pot and remove the inner pot to prevent the beans from sticking.
- Transfer to a bowl and serve topped with chopped onions, tomatoes, cheese, cilantro and jalapeño. Serve or use in a recipe of your choice.
Notes
- Use a different bean: Substitute pinto beans with a bean of your choice. Black beans and kidney beans are popular for the recipe. The cook time remains same for this category of beans.
- Start with dry or soaked pinto beans: The recipe works perfectly with dry beans. The instant pot handles these like a charm; tightly sealed pot will cook everything to a perfect smooth consistency. However, if you have soaked beans, use them with a shorter cooking time.
- Use Mexican oregano and cumin: For the perfect flavor and taste, try and stick to Mexican oregano and cumin powder. These have a distinct flavor and works well. However, if not available; use regular ingredients.
- Do not dump the cooking liquid: The liquid we use to cook the beans in is packed with starch and flavor from the beans, aromatics and seasonings. Save it to add back a part to the beans and use the remaining for making broths and soups.
- Immersion blender vs masher: Use a potato masher for grainy texture in your instant pot refried beans and an immersion blender for smooth. It is a great option to set some beans aside before blending the remaining and adding back the whole beans.
- Using the leftover liquid: As we use broth and then cook the beans and aromatics in it, the resultant liquid is rich and full of starch. Use it to cook rice, add in stews or as a soup base.
- Instant Pot: Remember to always account for the time needed for the Instant Pot to come to pressure. The cook time listed does not account for this.
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