Instant Pot Refried Beans

Growing up, our family gatherings were always filled with laughter, delicious food, and a shared love for comfort dishes. One of those treasured recipes that always made an appearance was my mom’s Instant Pot Refried Beans. These beans were more than just a side dish; they were a staple that brought everyone together around the table. The best part? They were so easy to prepare, thanks to the Instant Pot that made cooking a breeze. I remember the savory aroma wafting through the house as the beans cooked, stirring up excitement for the meal ahead. Whether it was taco night, a casual gathering, or a holiday feast, these refried beans consistently stole the show.

One of the things I love about the Instant Pot Refried Beans is how versatile they are. You can serve them as a side dish or pile them high on tostadas, and they never disappoint. Hiding a unique blend of spices and ingredients, they provide a warm, satisfying kick that elevates any meal. I often find myself making a large batch to ensure there are leftovers for the week—because, honestly, who doesn’t love quick, homemade refried beans? Plus, they freeze beautifully for those last-minute meal prep days.

What Goes Into Instant Pot Refried Beans

Creating delicious Instant Pot Refried Beans is all about using quality ingredients that complement each other beautifully. Each ingredient plays a crucial role in creating the perfect consistency and flavor. The combination of pinto beans, chicken broth, and spices creates a rich, creamy texture that’s simply irresistible.

• 1 tablespoon oil: This acts as the base for sautéing and adds richness to the beans.
• 1/2 medium onion, diced: Sweetens the dish and adds depth of flavor.
• 1 pound pinto beans, dry: The star ingredient that provides nourishment and texture.
• 1 teaspoon salt: Enhances all the flavors and brings the dish together.
• 4 cups chicken broth: Adds a savory taste that elevates the beans.
• 4 cups water: Necessary to cook the beans properly.
• 1 teaspoon cumin, ground: Imparts a warm, earthy flavor that is essential in Mexican cuisine.

Putting Together Instant Pot Refried Beans

Making Instant Pot Refried Beans is a straightforward process that yields fantastic results. With just a few simple steps, you’ll have a flavorful bean dish ready to enjoy. Follow along as we break down each step for you!

1. First, you’ll want to set your Instant Pot to sauté mode and add the oil to the pot. Allow it to heat up for a minute, and then add the diced onion. Sauté until the onion becomes translucent—this usually takes about 3 to 5 minutes. You’re looking for a soft texture and a slightly sweet aroma.
2. Next, rinse the pinto beans under cold water to remove any debris. Once rinsed, add the beans to the pot. One of the best things about this recipe is that there’s no need to soak the beans beforehand, saving you time and effort.
3. Now it’s time to add the remaining ingredients. Pour in the chicken broth, water, and salt. Stir everything together, ensuring the beans are submerged in the liquid.
4. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on manual high pressure for 40 minutes. You might hear some hissing—this is completely normal as the pressure builds.
5. After the cooking time is complete, allow for a natural release of pressure for about 10 to 15 minutes. Once the pressure has released, carefully turn the valve to venting to release any remaining steam before opening the lid.
6. Drain the cooked beans, reserving 1 cup of the liquid. Transfer the beans along with this reserved liquid and the cumin into a blender. Pulse until you achieve your desired consistency. You can keep them smooth or leave them slightly chunky, depending on your preference.
7. Once blended, taste the refried beans and adjust the seasoning if necessary. If you prefer a creamier texture, feel free to add more reserved liquid to the mixture.
8. Serve the Instant Pot Refried Beans warm, topped with your choice of garnishes like cheese or cilantro for added flavor. They pair perfectly with tortillas, on nachos, or as a side to your favorite Mexican dishes.
9. If you have leftovers, allow them to cool down before transferring them to ziplock bags for freezing. They freeze well and can be reheated later for a quick meal.
10. If you want to prepare these in a crockpot, heat the oil in a sauté pan and cook the onions until translucent. Then add them to the crockpot with the rest of the ingredients, except for the cumin. Cook on high for 4 hours or low for 8 hours. Follow the same blending steps as outlined above.

Ways to Customize

If you want to make your Instant Pot Refried Beans truly special, consider these customizable tips:

• Seasoning Variations: Experiment with different spices like smoked paprika or chili powder to give your beans a unique twist.
• Vegetarian Option: Substitute chicken broth with vegetable broth to keep it vegetarian-friendly without compromising flavor.
• Add Extra Veggies: Toss in some chopped bell peppers or jalapeños during the sautéing process to add a kick and additional nutrition.
• Cheesy Goodness: Mix in some shredded cheese after blending the beans for a creamy, cheesy version that kids will love.
• Serving Styles: Get creative with how you serve them; use them in burritos, as a dip for tortilla chips, or even in a layered taco salad.
• Slow Cooker Version: If you prefer a slow cooker, follow the instructions for sautéing, then transfer everything to the slow cooker and cook on low for 8 hours.
• Top It Off: Serve with fresh cilantro, diced tomatoes, or avocado for added freshness and flavor.

Perfect Matches for Instant Pot Refried Beans

When it comes to serving your Instant Pot Refried Beans, the options are endless. Here are some delicious pairing ideas:

• Tacos: They make a fantastic filling for soft or hard-shell tacos alongside your favorite toppings.
• Burritos: Spread them inside a warmed tortilla, add rice, veggies, and cheese, and roll for a satisfying meal.
• Nachos: Layer the beans on tortilla chips, top with cheese, jalapeños, and bake until crispy for a crowd-pleasing appetizer.
• Rice Dishes: Serve them over brown or white rice for a hearty, nutritious meal that’s filling and delicious.
• Side Dish: Pair them with grilled chicken or fish to make a balanced meal perfect for dinner.
• Storing Leftovers: Allow leftovers to cool, then store in airtight containers in the fridge for up to five days or freeze for longer storage.
• Seasonal Pairings: These beans are perfect for gatherings during holidays when you need something hearty and filling to serve a crowd.

FAQ

Conclusion

The Instant Pot Refried Beans are a game-changer for anyone looking to add a quick, delicious, and nutritious dish to their table. They not only save time but also provide a comforting option that’s full of flavor. I encourage you to give this recipe a try; it’s perfect for family dinners, gatherings, or just a cozy night in. You won’t regret having this delightful dish in your repertoire!

Instant Pot Refried Beans

The ultimate comfort food, Instant Pot Refried Beans are creamy and full of flavor. This easy weeknight dinner comes together in no time, making it perfect for busy families. Serve them with tacos or enjoy them as a hearty dip. You won’t believe how simple it is to make this delicious dish!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 12 servings

Course: Dinner, Side Dishes

Cuisine: Mexican

Calories: 200

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon oil
• 1/2 medium onion, diced
• 1 pound pinto beans, dry
• 1 teaspoon salt
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon cumin, ground

Equipment

• Instant Pot
• Slow Cooker
• Blender
• Cutting Board
• Frying Pan

Method

 

1. First, you’ll want to set your Instant Pot to sauté mode and add the oil to the pot. Allow it to heat up for a minute, and then add the diced onion. Sauté until the onion becomes translucent—this usually takes about 3 to 5 minutes. You’re looking for a soft texture and a slightly sweet aroma.
2. Next, rinse the pinto beans under cold water to remove any debris. Once rinsed, add the beans to the pot. One of the best things about this recipe is that there’s no need to soak the beans beforehand, saving you time and effort.
3. Now it’s time to add the remaining ingredients. Pour in the chicken broth, water, and salt. Stir everything together, ensuring the beans are submerged in the liquid.
4. Close the lid of the Instant Pot, ensuring the valve is set to sealing. Cook on manual high pressure for 40 minutes. You might hear some hissing—this is completely normal as the pressure builds.
5. After the cooking time is complete, allow for a natural release of pressure for about 10 to 15 minutes. Once the pressure has released, carefully turn the valve to venting to release any remaining steam before opening the lid.
6. Drain the cooked beans, reserving 1 cup of the liquid. Transfer the beans along with this reserved liquid and the cumin into a blender. Pulse until you achieve your desired consistency. You can keep them smooth or leave them slightly chunky, depending on your preference.
7. Once blended, taste the refried beans and adjust the seasoning if necessary. If you prefer a creamier texture, feel free to add more reserved liquid to the mixture.
8. Serve the Instant Pot Refried Beans warm, topped with your choice of garnishes like cheese or cilantro for added flavor. They pair perfectly with tortillas, on nachos, or as a side to your favorite Mexican dishes.
9. If you have leftovers, allow them to cool down before transferring them to ziplock bags for freezing. They freeze well and can be reheated later for a quick meal.
10. If you want to prepare these in a crockpot, heat the oil in a sauté pan and cook the onions until translucent. Then add them to the crockpot with the rest of the ingredients, except for the cumin. Cook on high for 4 hours or low for 8 hours. Follow the same blending steps as outlined above.

Notes

If you have leftovers, allow them to cool, then store in airtight containers in the fridge for up to five days or freeze for longer storage.

Previous PostHealthy Strawberry Rhubarb Crisp

Next Post Green Beans with Lemon and Feta Cheese

Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.