Instant Pot Refried Beans
These Instant Pot Refried Beans are so full of flavor and easy to make, with no soaking required!
Servings: 8 servings
- 1 lb dried pinto beans rinsed
- 1 Tbsp olive oil
- 1 medium yellow onion peeled and diced
- 1/3 cup sliced pickled jalapeños
- 5 cloves garlic minced (or approximately 2 Tbsp)
- 4 cups reduced sodium vegetable broth chicken broth may be substituted
- 2 cups water
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp dried oregano Mexican oregano is amazing if you have it
- 1/2 tsp dried parsley
- 1/2 tsp kosher salt
- 1/4 tsp cayenne pepper
- 1 dried bay leaf
Select “Saute” on the Instant Pot, and add oil. Once hot, add the onion and cook for about 2 minutes.
Add garlic and jalapeños and cook another 1-2 minutes.
Pour in the vegetable broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits that may be there.
Add chili powder, cumin, oregano, parsley, salt, and cayenne pepper. Stir to combine.
Add rinsed beans and stir again, scraping the sides. Add bay leaf to the top of the liquid.
Natural pressure release
Once pressure cooking time has elapsed, don’t do anything and let the pot naturally release the pressure for 30 minutes, then turn the knob to release any remaining pressure.
Open the lid and remove the bay leaf.
Use a measuring cup to remove about 1 - 1 1/2 cups of liquid and set aside.
Use an immersion blender to puree the beans until smooth, using the reserved liquid to achieve the consistency and thickness you'd like.
** If you don't have an immersion blender, you can transfer the beans to a traditional blender, food processor, or use a potato masher.
- Recipe makes approximately 6 cups.
- Pickled jalapeños are the ones found in jars and cans, rather than the fresh peppers in the produce section.
- Beans can be pureed/mashed until smooth, or left with some texture, it's up to you.
- The thickness of the beans can be adjusted by adding more or less of the cooking liquid.
- If you prefer a very thick refried bean consistency, remove more of the cooking liquid, and only add a little at a time until it's a thickness you like.
Slow Cooker Directions:
- Keep all ingredients the same, but add an extra cup of water or broth (so you have 7 cups total).
- Sauté onion, garlic and jalapeño in a skillet, then transfer to a slow cooker. Add remaining ingredients, stir to combine.
- Cover and cook on HIGH for 9 hours. I know this seems long, but they really do need that amount of time.
- Remove 1 - 2 cups of cooking liquid, then puree as directed, adding reserved cooking liquid back as needed.
- For the stovetop version you'll be using canned pinto beans that have been drained and rinsed well.
- You'll only need about 1 cup of broth.
- In a large pot, sauté onion, garlic, and jalapeño in oil over MED heat.
- Add beans, 1 cup of broth, and all seasonings, stirring well to combine.
- Cover and cook on MED heat for 5-10 minutes.
- Uncover and puree beans to desired consistency, adding additional broth or water as needed.
- Keep the lid off and continue cooking, on MED LOW, for about 3 minutes or so.
Calories: 234kcal | Carbohydrates: 40g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 719mg | Potassium: 860mg | Fiber: 10g | Sugar: 3g | Vitamin A: 667IU | Vitamin C: 6mg | Calcium: 87mg | Iron: 4mg