Instant Pot Refried Beans

Instant Pot Refried Beans are easy to make with dried beans, no lard and in just 1 hour in your pressure cooker. Healthy easy side dish for your Mexican night!

Pressure Cooker Refried Beans

Instant Pot refried beans is a great example how perfect this appliance is for cooking Mexican food. In my pressure cooker, I make tacos, carnitas, chili and tortilla soup year round because Instant Pot keeps kitchen cool and family fed.

I have never bought a can of refried beans for health reasons (not snobby, I was raised in Ukraine). And organic brands are too expensive. We tried and loved refried beans during our trips to Mexico so many times.

This Ukrainian girl is super happy to be able to make her own and share the recipe with you. 🙂

Ingredients to Make Refried Beans

• Dried pinto beans is traditional choice. They are pink beans. No need to soak, I just rinse them.
• Black beans are more common in stores and pantries, and are used to make healthy refried beans.

• Small can of diced green chiles – I always keep a few on hand for spontaneous Mexican cooking. They are not spicy, so a good substitute would be seeded and minced jalapeno.
• Onion, garlic and a few dried spices.

How to Make Instant Pot Refried Beans

New to Instant Pot? Check out my Instant Pot guide. Need one? See which one I recommend to buy.

• Rinse and drain dried beans – no need to soak.
• Add all ingredients to Instant Pot – no need to stir.
• Cook on high pressure for 40 minutes.
• Release pressure right away and drain the beans.
• Reserve the liquid – we need some to for pureeing.
• Puree beans with 1 cup liquid until desired consistency.

How to Store and Reheat Refried Beans

Refrigerate refried beans for up to 5 days. Let them cool completely before though. I like to store my food in glass containers. If using plastic, I recommend to add cooled food to minimize exposure to chemicals.

Freeze in any airtight container for up to 3 months. You can also freeze them flat to save space and for that I love resealable silicone bags. Thaw overnight in the fridge or for 6 hours on the counter.

Reheat by simmering on low. Cold refried beans thicken, so it’s a good idea to add a splash of water, broth or that cooking liquid.

Serving and Pairing Refried Beans

I don’t know about you but Taco Tuesday happens in our household whenever I feel like it. And here is what we whip out based on stock. Don’t worry, I never make it all. 🙂

• Tacos and burritos: Chicken burritos, shrimp tacos, fish tacos and many more tacos.
• Fajitas: So far I only posted steak fajitas but more to come. 🙂
• Salsas: Pico de gallo, shrimp ceviche, pineapple salsa, mango salsa.
• Guacamole: Basic guacamole, salsa guacamole and greek yogurt one.

Please enjoy and I would love to hear how you like this recipe!

More Easy Instant Pot Side Dishes

• Instant Pot corn on the cob
• Instant Pot mashed potatoes
• Instant Pot sweet potato casserole
• Instant Pot brown rice
• Instant Pot baked potatoes

Instant Pot Refried Beans

Instant Pot Refried Beans are easy to make with dried beans, no lard and in just 1 hour in your pressure cooker. Healthy easy side dish for your Mexican night!

5 from 3 votes

Print Save Rate

Course: Side Dish

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Servings: 8

Calories: 181kcal

Author: Olena Osipov

COOKING MODEPrevent your screen from going dark

Ingredients

• 2 cups 1 lb pinto beans, dried & rinsed
• 5 cups water or low sodium veggie/chicken broth
• 1 large onion diced
• 3 garlic cloves minced
• 4 oz can diced green chiles
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/4 tsp ground black pepper
• 3 bay leaves

US Customary - Metric

Instructions

• To any size Instant Pot, add beans, water/broth, onion,  garlic, diced green chiles, cumin, chili powder, salt, pepper and bay leaves.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 40 minutes.
• When Instant Pot says Off or switches to Keep Warm mode, do Quick Release by turning sealing valve to Venting position until the pin drops down.
• Open the lid and drain the beans over a colander set over bowl (we need some of the liquid).
• Return beans to Instant Pot along with 1 cup liquid.
• Using an immersion blender, puree until desired consistency. You can adjust thickness with more broth, if you wish.
• Serve as a side dish with your favorite Mexican dishes like chicken tacos, quesadilla or carnitas. Make full taco bar with guacamole and pico de gallo.

Store: Refrigerate leftovers in an airtight container for up to 5 days. Freeze for up to 3 months.

• Reheat: Reheat by simmering on low on the stove or in Instant Pot with a splash of that broth or water. If frozen, thaw on the counter for hours first.

Video

Notes

• I used broth for more flavor. In fact, it was water + bouillon cube.
• If you don't have a can of green chiles, use minced seeded jalapeno.
• Save broth leftovers for a bean soup.

Nutrition

Serving: 0.5cup | Calories: 181kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 350mg | Potassium: 708mg | Fiber: 8g | Sugar: 2g | Vitamin A: 100IU | Vitamin C: 6mg | Calcium: 62mg | Iron: 3mg

Join today and start saving your favorite recipes

Register

Recipes and images are a copyright of ifoodreal.com. It is against the law to republish recipes anywhere including social media, print and all world wide web. Nutritional info is provided for informational purposes only and to the best knowledge.