Instant Pot Refried Beans are homemade with dried beans and no presoaking. It's a big batch, so you can feed a large crowd or freeze for future meals. Naturally gluten-free!
Can you remember the first time you had refried beans? I can't. That means I think they must have always been around.
I have a very strong feeling that they were in burritos for my first go around. We were lucky enough to have Mexican restaurants all over the place, from little vendors to very fancy restaurants.
These refried beans will rival the best and will have you wanting to make them over and over again.
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Instant Pot Refried Beans vs. Slow Cooker Refried Beans
There are Pros for both and Cons for neither.
How's that for a great selling point?
The instant pot goes very quickly. A full potful of dried beans (just about) and it is done and ready to serve in under an hour.
The crockpot is also great because it allows you to set it up in the morning, and then you go about your day. When it's dinner time, the beans are ready with little work.
Are Refried Beans Really Refried?
Simply, no. They may be fried once, but not usually. Never twice. So, 'crazy name'.
Pinto beans are usually used and are cooked and then mashed.
They may be fried in oil after being mashed or baked in a casserole, but usually neither.
I can see baking them in a casserole if you want to hold them over for a dinner or party. Then they'd be hot when pulled from the oven.
Baking is not needed; it would just be used for heating.
The instant pot is perfect for getting refried beans on the table at lightning speed.
Below is a pic of the refried beans and an immersion blender.
Refried beans are always in our house, and I have a delicious recipe for Refried Beans from the Slow Cooker on the blog, too!
That makes a goodly amount also and I make that recipe thicker on most occasions but it can also be thinned out with some vegetable stock or a little water.
Something like tostadas, where you smear lots of beans as the base and add veggies and salsa.
Turn the knob on to release after its resting time and if it lets off any steam, then reclose the knob and let it set some more.
You can cut this recipe in half, and the cooking time will be the same.
They will keep in the refrigerator for about 4 to 5 days.
IF FREEZING:
Let cool completely and pack in freezer-safe rigid-sided glass containers with snap-on lids.
TO PREPARE AFTER FREEZING:
Let defrost in the refrigerator for a day or two. It is a solid mass and takes a while.
Heat in a saucepan or a freezer-safe container in the microwave. Cover it with a paper towel if heating in the microwave or it will splatter everywhere.
📋 Recipe
Best Instant Pot Refried Beans
Ingredients
- 1 cup onion - white onion, diced
- 4 cloves garlic, finely chopped
- 2 pounds 32 ounces weight, dried pinto beans
- 4 cups vegetable broth
- 8 cups water
- 2 tablespoons white balsamic vinegar - you can also use white vinegar or tarragon vinegar
- 1 tablespoon hot sauce of your choice - you can add more at serving if you like but this is a good amount for just a hint of heat
- 2 teaspoons chili powder
- 2 teaspoons salt
Instructions
- Add 4 tablespoons water to the instant pot insert. Push the saute function and add the diced onion, Saute and stir for about 2 minutes.
- Rinse the pinto beans and add to the instant pot.
- Add all of the rest of the ingredients.
- Tighten the lid and close the vent. Set on manual/high pressure for 35 minutes. This also includes the time it takes to build pressure.
- The electric pot will turn off and just leave it alone. Let it naturally release about 20 minutes. You can also quick release if you are in a hurry. Check to see if the pressure has all released and take off the lid.
- Drain the beans over a large bowl as to not lose the liquid. Add the beans, only, back to the instant pot.
- Use a potato masher or an immersion blender and start blending. Add some of the reserved cooking liquid until you have the consistency you like. I added one and ½ cups.
- Mix it with a large wooden spoon if necessary. I like to keep some spreadable for tortillas and some a little looser to spoon on plates.
Notes
- Once cooked, do not drain all the cooking liquid. Reserve ½ cup then add it to the beans before you mash them.
- Mash the beans with a potato masher or use an immersion blender for a smoother consistency.
- Store in a fridge, for 3 days, in an airtight container.
- Store in a freezer, in a freezer-friendly container or bag. Refried beans freeze well and can be stored in the freezer for 2-3 months.
Ginny McMeans
Wonderful Lori! I'm so glad you found this recipe. I added the instructions more clearly to incorporate the sperate quick release time. Thanks!
Patricia Peacock
I accidently made this with chickpeas! Realized it as I was blending them! Do you have any recommendations for ingredients to add or how to serve it? Thanks for any help!
Ginny McMeans
You can turn it into hummus and you can also freeze it in smaller batches for the future. I have 3 or 4 other recipes on the site that you can also use it for.
Jennifer
These are so fantastic!! Thank you for such an easy quick recipe.