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!
Everyone, including all ages, love refried beans. They are also Creamy and versatile!
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.
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 in the morning and then you go about your day. When it’s dinner time the beans are ready with very 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 they may be 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 pulling from the oven.
Not that baking is 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.
Slow Cooker Enchilada Sauce is also a really handy recipe to have on hand. That recipe even includes veggie enchiladas to go along with it. This is what it looks like.
The photography is from about five or six years ago and I have improved a bit. The recipes have to stay because they are great but I really want better photos.
Now back to refried beans. They are a staple to just about any Mexican style dinner and they can even be the main ingredient.
Something like tostadas where you smear lots of beans as the base and add veggies and salsa.
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A great way to handle the instant pot for this recipe is to let it naturally release its pressure at the end of cooking time. It takes about 15 minutes but you can actually leave it for a couple of hours if it finished early.
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.
Best Instant Pot Refried Beans
- 1 cup 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
- 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.
- The electric pot will turn off and just leave it alone. Let it naturally release. 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 1/2 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.
You can cut this recipe in half with no problem at all and the cooking time will be the same.
They will keep in the refrigerator for about 4 to 5 days.
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 in a freezer safe container in the microwave. Make sure you cover it with a paper towel if heating in the microwave or it will splatter everywhere.