Instant Pot Refried Beans

Enjoy these delicious instant pot refried beans on a burrito, tostada, or with some yellow fluffy rice. Made with just a handful of ingredients! 

What Are Refried Beans?

Refried beans are pinto beans cooked until tender and then fried and mashed. A classic Mexican or Tex-Mex side dish that is normally served alongside Spanish Rice.

Ingredient’s You’ll Need

• Dried Pinto Beans – Make sure you rinse and pick through them and discard any rocks or debris.
• Water – You may use chicken stock if you prefer.
• Cumin
• Chicken Bouillon Powder
• Bay Leaf
• Oregano
• Chili Powder – This will not make the beans spicy. It will only add flavor!
• Onions
• Garlic
• Oil
• Salt and Pepper

Top Tips For The Perfect Instant Pot Refried Beans

• Season the beans with salt and pepper generously after cooking them.
• Serve these with shredded cheese and sour cream. You can even do a squeeze of fresh lime and cilantro.
• You may use an immersion blender to mash the beans but I highly recommend using a potato masher instead.

What Can I Serve This With?

Although you may certainly enjoy this on its own. I highly recommend serving these hearty refried beans with some fajitas or you can even serve it as a dip with some tortilla chips.

More Delicious Recipes You’ll Enjoy

• Crispy Beef Tacos
• Chicken Fajita Pasta
• Instant Pot Queso Dip
• Tex-Mex Grilled Chicken Burrito

You can find more delicious recipes and cooking tutorial videos on Youtube and Facebook.

Instant Pot Refried Beans

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Course: Side Dish

Cuisine: American, Mexican American, Tex Mex

Prep Time: 5 minutes

Cook Time: 45 minutes

Natural Release: 15 minutes

Total Time: 1 hour 5 minutes

Servings: 6

Calories: 360kcal

Author: Julie Maestre

Enjoy these delicious instant pot refried beans on a burrito, tostada, or with some yellow fluffy rice. Made with just a handful of ingredients!

Equipment

• ▢
  Instant Pot

Ingredients

• ▢ 1 lb dried pinto beans rinsed
• ▢ 1 onion finely diced
• ▢ 5 garlic cloves finely minced
• ▢ 1 tsp cumin
• ▢ 1 tsp chili powder
• ▢ 1 tsp oregano
• ▢ 1 tsp chicken bouillon powder
• ▢ 1 bay leaf
• ▢ 6 cups water
• ▢ 4 tbsp oil
• ▢ salt and pepper to taste

Instructions

• Add 2 tbsp of oil to the instant pot and press the "saute" function. Add the onions and cook for 2 minutes.
• Stir in the minced garlic, oregano, chili powder, cumin, bay leaf, and chicken bouillon powder. Cook for 15 seconds.
• Add the rinsed pinto beans and 6 cups of water. Stir and then place the lid on top and make sure to seal the valve. Press the "pressure cook" function and cook for 40 minutes.
• Once the 40 minutes are up, do a natural release for 15 minutes. Make sure to release all of the steam before opening.
• Remove the beans and liquid from the instant pot and set aside.
• Add the remaining oil to the instant pot and press the "saute" function.
• Once the oil heats up, add the beans along with about 1/4 cup of the liquid. Discard the rest of the liquid.
• Mash the beans using a potato masher or the back of a ladle. Season the beans generously with salt and pepper. Let the beans cook for 5-10 minutes or until they thicken to your desired consistency.
• Enjoy with cheese and sour cream!

Notes

• The cooking time does not include the time it takes the instant pot to come to pressure. 
• Read the instant pot manual before using it. 

Nutrition

Calories: 360kcal | Carbohydrates: 50g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 1105mg | Fiber: 12g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 4mg

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