If you’re looking for a crazy-easy weeknight side dish, this super easy Instant Pot refried beans recipe is perfect. It goes with so much more than just Mexican food, making putting together a complete meal a slam dunk! Plus, this recipe doesn’t require you soaking the beans overnight!
You seriously won’t find an easier way to make refried beans. And that’s what I love about my Instant Pot. Frankly, its so awesome with recipes like these refried beans.
It’s just “drop it in, cook and serve” almost. I mean, there is the whole blendy thing and seasoning–but that’s chump change in comparison to how long it would take to make if I weren’t using the Instant Pot.
This recipe is very easy to make and takes about 5 minutes to prep. You can eat it with rice or in a burrito, pretty much anything tex mex or otherwise!
We change things up and have eaten it many ways. My kids love to eat it with a chip like a dip and I love it with veggies like that. So, make it with anything your family will prefer.
It’s just seriously one of my favorite recipes because I used to make it in the slow cooker, but that took all day. And it’s so nice having a side dish of healthy instant Pot homemade refried beans–it’s just a better option.
Instant Pot Refried Beans
What You Need to Make Super Easy Instant Pot Refried Beans
- 2 cups dry pinto beans (although this also works for black beans)
- 7 cups water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
How to Make Super Easy Instant Pot Refried Beans
Sort your beans to remove any small rocks or beans you don’t want in the mix, then rinse the pinto beans in cool water. No need to soak the beans, just rinse them.
Place the beans into the Instant Pot.
Add the water, chopped onion, garlic, salt, cumin (and chili powder if desired), and olive oil and mix together.
Cover and lock the lid, then set to high pressure for a cook time of 45 minutes. Once it’s done, natural release for 20 minutes, and then quick release the remaining pressure.
Scoop out 1/2 cup of the cooking liquid, then drain the beans and discard the remaining cooking liquid.
Transfer the beans to a large bowl and add the ½ cup of the cooking liquid back to the beans.
With an immersion blender, puree the cooked beans until they reached the desired consistency and season with salt and pepper to taste.
Other Instant Pot side dishes you might like:
- Instant Pot Peaches and Cream Quinoa
- 3 Minute Instant Pot Mashed Potatoes
- Instant Pot Cottage Cheese Recipe
Instant Pot Refried Beans
This recipe for Instant Pot refried beans is so fast - no need to soak the beans. This is a great, filling appetizer for any time!
Ingredients
- 2 cups dry pinto beans
- 7 cups water
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
Instructions
- Sort your beans to remove any small rocks or beans you don't want in the mix, then rinse the pinto beans in cool water.
- Place the beans into the Instant Pot, followed by the water, chopped onion, minced garlic, salt, cumin, and olive oil and mix together.
- Cover and lock the lid, then set to high pressure for a cook time of 45 minutes.
- Natural release for 20 minutes, then quick release the remaining pressure.
- Scoop out 1/2 cup of the cooking liquid, then strain the beans and discard the remaining cooking liquid.
- Transfer the beans to a large bowl.
- Add the ½ cup of the cooking liquid back to the beans.
- With an immersion blender, puree the pinto beans until smooth and season with salt and pepper to taste.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 219Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 279mgCarbohydrates: 32gFiber: 8gSugar: 2gProtein: 11g
Please keep in mind that these nutritional values are estimates, based on the ingredients, and it might not be accurate.
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