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Instant Pot Refried Beans

5 from 2 reviews

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!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: Mexican
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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

Instructions

  1. To any size Instant Pot, add beans, water/broth, onion,  garlic, diced green chiles, cumin, chili powder, salt, pepper and bay leaves.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 40 minutes.
  3. 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.
  4. Open the lid and drain the beans over a colander set over bowl (we need some of the liquid).
  5. Return beans to Instant Pot along with 1 cup liquid.
  6. Using an immersion blender, puree until desired consistency. You can adjust thickness with more broth, if you wish.
  7. 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.

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.

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