Instant Pot Refried Beans
Deliciously creamy and packed with plant-based protein, these vegan refried beans are a comforting blend of tender pinto beans, aromatic spices, and a hint of smokiness. Made effortlessly in the Instant Pot, they are perfect for tacos, burritos, or as a savory side dish.
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
- Drizzle Olive Oil
- 1 Medium Onion
- 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
- Set Instant Pot to Sauté. Add olive oil and heat.Drizzle Olive Oil
- Cook onions for 3-5 minutes until translucent.1 Medium Onion
- Add green chilis, garlic, taco seasoning, salt, oregano, and bay leaf. Cook for another 2-3 minutes until spices combine.1 Can Diced Green Chilis, 7 oz, 2 tbsp Minced Garlic, 1 tbsp Taco Seasoning, 2 tsp Salt, 2 tsp Oregano, 1 Bay Leaf
- Rinse beans and add to pot. Add broth and mix well.1 Bag Dried Pinto Beans, 16 oz, 1 Container Vegetable Broth
- Cancel Sauté. Set to Pressure Cook for 30 minutes and let it naturally release for 30 minutes. Turn off.
- Once done, puree the bean mixture with an immersion blender until creamy.