Instant Pot Refried Beans
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Instant Pot Refried Beans – Authentic style Mexican refried beans with no soaking required. These creamy, rustic refried beans taste far better than canned beans, and are incredibly easy to make in your pressure cooker!
Check out my Instant Pot Recipes page for even more delicious recipes.
You will never go back to refried beans in a can after you try homemade!! They are S-O-O-O Good! Your pressure cooker does all the heavy lifting, you just have to smash all of the ingredients together.
What you need to make this recipe:
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- You will need a pound of dry pinto beans, they are usually found in the International section of your grocery store in plastic bags.
- A large onion, I used a white onion, that you will cut in half. One half will be left with the root intact, the other half will be chopped.
- Traditionally refried beans are made with rendered bacon grease or lard, but you can substitute olive or coconut oil if you prefer.
- Next you will need garlic cloves, ground cumin and oregano, and a good dose of salt for flavoring.
- You will also need 8 cups of water to cook your beans.
How to make refried beans in an Instant Pot:
Place the dry pinto beans in a colander and rinse thoroughly. Pick through to remove any broken pieces or pebbles that may be mixed in.
Pour the rinsed beans into the pressure cooker. Add the onion half and water.
Secure the lid and press the Pressure/Manual button and adjust the time to 45 minutes on HIGH Pressure.
When the pot beeps, allow the pressure to release naturally (do not touch anything) for 25 minutes.
Press the Cancel button and carefully remove the lid, and then remove the onion.
Drain the liquid reserving 2 cups of the bean broth.
Add the bacon grease, or oil, to the pressure cooker. Press the Sauté button and add the chopped onions and cook until softened and translucent.
Add the minced garlic, stir and cook for one additional minute.
Return the drained beans to the pan and stir to combine with the onions and garlic.
Next, begin to mash the beans with a potato/avocado masher for rustic beans, or an immersion blender for pureed beans.
Continue mashing and adding cooking liquid until your achieve your desired texture. The beans should be the consistency of mashed potatoes. Add the cumin, oregano, and salt.
Taste and season with additional salt as needed. Pour the mixture into a serving bowl and top with crumbled Queso fresco and chopped cilantro, if desired.
Serve along side your favorite Mexican dishes like; Shredded Beef Chimichangas, Chicken Enchiladas, or as the base of Beef Taco Salad Bowls and Grilled Shrimp Tostadas. (recipe coming soon)
Recipe Notes & Tips
- Store leftover beans in the refrigerator for up to five days, or freeze for up to three months.
- For a bit of a kick to your beans, add a finely chopped jalapeno with the chopped onion, or add .25 teaspoon of cayenne with the cumin and oregano.
Tools used to create this recipe:
- 6 Quart Instant Pot – I have two Duos and one Duo Plus.
- Potato Masher – they have discontinued the green avocado masher seen above.
- Colander
- Ground Oregano -most larger grocery stores sell Tampico packages of spices from Mexico.
- Ground Cumin
- Cutting Board
- Chefs Knife
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. https://www.amazon.com/shop/cookingwithcurls I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
More delicious Mexican side dish recipes:
- Instant Pot Spanish Rice
- Grilled Corn Relish
- Stovetop Refried Black Beans
- Stovetop Mexican Rice
- Guacamole
If you love this recipe, please rate it five stars and help me share on facebook and to help other readers in our community!
Enjoy!!
Instant Pot Refried Beans
Equipment
- Pressure Cooker
Ingredients
- 1 pound dry pinto beans
- 1 large onion one half chopped, the other half left intact
- 8 cups water
- 2 tablespoons bacon grease lard, or olive oil
- 3 large cloves garlic minced
- .75 teaspoon ground cumin
- 0.5 teaspoon ground oregano
- 2 teaspoons sea salt or more if needed
Instructions
- Place the dry pinto beans in a colander and rinse thoroughly. Pick through to remove any broken pieces or pebbles that may be mixed in.
- Pour the rinsed beans into the pressure cooker. Add the onion half and water.
- Secure the lid and press the Pressure/Manual button and adjust the time to 45 minutes on HIGH Pressure.
- When the pot beeps, allow the pressure to release naturally (do not touch anything) for 25 minutes.
- Press the Cancel button and carefully remove the lid, and then remove the onion. Drain the liquid reserving 2 cups of the bean broth.
- Add the bacon grease, or oil, to the pressure cooker. Press the Sauté button and add the chopped onions and cook until softened and translucent. Add the minced garlic, stir and cook for one additional minute.
- Return the drained beans to the pan and stir to combine with the onions and garlic. Next, begin to mash the beans with a potato/avocado masher for rustic beans, or an immersion blender for pureed beans.
- Continue mashing and adding cooking liquid until your achieve your desired texture. The beans should be the consistency of mashed potatoes. Add the cumin, oregano, and salt.
- Taste and season with additional salt as needed. Pour the mixture into a serving bowl and top with crumbled Queso fresco, chopped cilantro, diced tomato, chopped Fresno chiles, if desired.
Notes
- Store leftover beans in the refrigerator for up to five days, or freeze for up to three months.
- For a bit of a kick to your beans, add a finely chopped jalapeno with the chopped onion, or add .25 teaspoon of cayenne with the cumin and oregano.
