Instant Pot Refried Beans
These Instant Pot Refried Beans are incredibly easy and bursting with flavor - dried pinto beans pressure cooked with a bold spice blend into a rich, creamy, and deliciously wholesome plant-based staple. This homemade refried beans recipe is perfect for tacos, burritos, dips, and everything in between.
Print TRADITIONAL Recipe
Servings: 6 Cups
Equipment
- 1 Pressure Cooker If you don't have a pressure cooker, just cook beans slowly on stovetop until cooked through.
- 1 Immersion Blender If you don't have an immersion blender, you can use a potato masher or blend in blender. For both of these options, allow bean to cool a little longer.
INGREDIENTS
- 1-2 tbsp Olive Oil
- 1 Medium Onion
- 2 Jalapenos
- 1 Can Diced Green Chilis, 7 oz
- 2 tbsp Minced Garlic
- 1 tbsp Taco Seasoning
- 2 tsp Salt
- 2 tsp Oregano
- 1 Bay Leaf
- 1 Bag Dried Pinto Beans, 16 oz
- 1 Container Vegetable Broth
INSTRUCTIONS
- Roughly chop onion; seed and dice jalapeños.1 Medium Onion, 2 Jalapenos
- Heat a generous drizzle of oil in the Instant Pot on the Sauté setting.1-2 tbsp Olive Oil
- Add onion and jalapeños to pot and cook about 3 minutes until onions start to become translucent.
- Add all chilis and seasonings to pot and mix well.1 Can Diced Green Chilis, 7 oz, 2 tbsp Minced Garlic, 1 tbsp Taco Seasoning, 2 tsp Salt, 2 tsp Oregano, 1 Bay Leaf
- Cook another 2-3 minutes until spices are fragrant.
- Rinse beans in cold water using a colander and discard any damaged beans.1 Bag Dried Pinto Beans, 16 oz, 1 Container Vegetable Broth
- Add beans and broth to pot and mix well.
- Cancel Sauté setting and set to Pressure Cook for 30 minutes. Note: it will take about 15 minutes to fully pressurize.
- Once cooking is complete, allow pressure to naturally release for about 30 minutes, then release remaining pressure and remove lid.
- Check beans for tenderness - if still firm, replace the lid and let sit for another 15 minutes.
- Allow beans to cool slightly.
- Puree bean mixture until creamy. Note: There are three ways to blend the beans into that signature creamy texture. An immersion blender is the easiest since you blend right in the pot while everything is still hot. A potato masher gives a chunkier, more rustic result. A regular blender also works - just be sure to cool the beans longer and work in batches.
- Taste and adjust seasoning as necessary.