Get the Recipe: Instant Pot Refried Beans
These Instant Pot Refried Beans take less time than traditional refried beans and are significantly healthier than canned refried bean options. Use these step-by-step instructions to easily prepare delicious, healthy refried beans that can be served as a side dish, appetizer, or even a main dish!
Ingredients
- 2 cups dry pinto beans, rinsed and drained
- 1 tbsp avocado oil
- ½ medium onion, diced
- 1 jalapeno, cored, seeded, and diced
- 4 cups 32 oz vegetable broth
- 2 tsp chili powder
- 1 ½ tsp garlic powder
- 1 tsp EACH cumin, salt and oregano
Instructions
- Heat the oil using the Instant Pot’s saute function, then saute the onion and jalapeno until the onion is translucent, about 3-4 minutes.
- Add about 1 cup of the broth to the Instant Pot and deglaze, scraping up the brown bits.
- Stir in the remaining ingredients, ensuring the pinto beans are submerged in the liquid.
- Close the lid and pressure cook on high for 50 minutes, allowing for a 20-minute natural release.
- After the natural release, release any remaining pressure using the steam valve, then open the lid. Use an immersion blender to blend the beans to a desired consistency, or remove the beans and blend the beans in a high-speed blender or food processor. They can also be mashed by hand with a potato masher. Serve!
Notes
- My Instant Pot took 5 minutes to pressurize before beginning the pressure cooking process.
- This was really good topped with cojita cheese and cilantro! Serve with the Mexican rice recipe, chips, and/or salsa!
- This recipe stores really well in the fridge for up to 3 days!
- Jalapeno is optional but adds a nice flavor and kick to the refried beans!
Serving: 0.75 cup, Calories: 242kcal, Carbohydrates: 41g, Protein: 15g, Fat: 1g, Sodium: 745mg, Fiber: 11g, Sugar: 3.2g
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