Instant Pot Refried Beans
Made with dried beans and the perfect blend of spices, these Instant Pot Refried Beans are the BEST! Creamy, flavorful, and easy to make!
Servings: 16
Ingredients
- 1 pound dried pinto beans ~2 cups
- 4 cups low-sodium broth vegetable or chicken
- 2 cups water
- 1 small yellow onion peeled and quartered
- 3 cloves garlic peeled
- 1 small jalapeno seeded and de-stemmed (optional)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon apple cider vinegar or white distilled vinegar
- 1 teaspoons kosher salt + more to taste
Instructions
- Using a fine-mesh strainer, rinse the beans under running water and remove any rocks or broken beans, then transfer to the inner pot of your pressure cook.
- Add 4 cups low-sodium broth, 2 cups water, onion, garlic, jalapeno, 2 teaspoons chili powder, 1 teaspoon paprika, ½ teaspoon cumin, ½ teaspoon onion powder, and ½ teaspoon garlic powder and stir to combine.
- Close the Instant Pot and be sure the valve is turned to "seal." Using the manual or pressure cook button, set to cook on high pressure for 50 minutes. Once the cooking time has elapsed, allow pressure to release naturally for at least 15 minutes.
- Strain the cooking liquid off the beans, reserving 2 cups of the liquid. and discard the rest. Return the strained beans (and onion, garlic, and jalapeno) to the inner pot or base of a blender.
- Add 1 teaspoons kosher salt and 1 teaspoon apple cider vinegar to the beans. Using an immersion blender, blender, or potato masher, mash or blend the beans , adding ½ cup of the reserved liquid at a time, until beans are smooth and the desired consistency is reached. Taste and adjust seasoning/salt if needed.
Video
Notes
Note on Seasoning Beans: Wait to add salt until AFTER beans have cooked. Start with 1 teaspoon of kosher salt and adjust to add in more if needed.
Using Soaked Beans? Reduce the cooking time by 10 minutes if your beans are soaked.
Use Dried Black Beans: Cut the cooking time to 45 minutes.
Note on Jalapeno: Remove the stems, ribs, and seeds to keep these beans on the more mild side, or leave the seed in the jalapeno for REALLY spicy refried beans.
3-Quart Pressure Cooker: If you have a 3-quart model, you will want to cut the ingredients in half but keep the cooking time the same.
Double the Recipe: If using an 8-quart Instant Pot, you can double this recipe. Double the ingredients but keep the cook time the same. Keep in mind it will take longer to come to pressure and for pressure to release.
Storage: Store leftover cooked beans in the refrigerator in an airtight container for up to 5 days. Alternatively, transfer cooled beans to freezer-safe bags/containers in 1 to 2-cup portion. Store in the freezer for up to 3 months, defrosting overnight before heating. Reheat as desired.
Nutrition
Calories: 103kcal | Carbohydrates: 19g | Protein: 6g | Sodium: 350mg | Potassium: 391mg | Fiber: 4g | Sugar: 1g | Vitamin A: 265IU | Vitamin C: 1.7mg | Calcium: 25mg | Iron: 1.9mg
