Instant Pot Refried Beans Recipe
These Instant Pot Refried Beans are full of the best flavors you will love such as fresh garlic, onion, cumin, tender pinto beans, and more!
Servings 8
Calories 114kcal
Ingredients
Refried Beans
- 3 cups dry pinto beans rinsed (1.5 pounds)
- 1/2 large white onion chopped
- 2 tablespoon garlic minced (8 cloves)
- 1 teaspoon chili powder
- 2 teaspoon ground cumin
- 1 tablespoon salt
- 3 cups chicken broth
- 5 cups water
Garnish
- Cilantro
- Lime wedges
- Diced onions
- Avocado
- Queso Fresco
- Diced Tomato
- Sliced Jalapenos
Instructions
- Add all the ingredients to the instant pot and stir.
- Place the lid on the instant pot and make sure it is sealed.
- Set the timer on high for 30 minutes, or the bean cycle. It will take about 10 minutes to build up pressure before it starts cooking.
- When the timer is done, let it slow release for 20 minutes. Finish with a quick release and check the beans for doneness. If the beans haven’t been soaked, they may need an additional 10 minutes. If this is the case, just place the lid back on the pan, set the seal, set on high for 10 minutes.
- When the beans are fully cooked. You can use a masher and mash till the consistency you like. You can place the beans in the blender and pulse for a few seconds till blended.
- Serve beans with your choice of garnishes.
Notes
Tips:
Store in an airtight container in the refrigerator for up to 5 days.
Freeze in small portions in air tight containers or in zip lock bags up to 3 months.
- This makes a large pot of beans. They can be eaten as delicious pinto beans, or mashed and served as “refried” beans.
- You can mash these beans with a bean masher, use an immersion blender, or place the beans in a blender to mash.
- You can store these in cup size portions in the freezer, ready to thaw and use when you want.
- Spray containers that you will be using for freezing (even ziplock bags) with nonstick cooking spray. This will help the beans slide out easier for heating.
- To make a Frito Lays copycat refried bean dip, add 2 teaspoons of sugar to the large pot when mashing.
- You can soak the beans for an hour or longer, then drain. This will help them cook quicker.
Store in an airtight container in the refrigerator for up to 5 days.
Freeze in small portions in air tight containers or in zip lock bags up to 3 months.
Nutrition
Calories: 114kcal | Carbohydrates: 20g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 388mg | Fiber: 6g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 2mg