Easy Instant Pot Refried Beans

Name: Easy Instant Pot Refried Beans
Prep time: 10 min
Total time: 10 min
Yield: 6 - 8 serving(s)
Ingredients: 1 lb. dried pinto beans, rinsed; 4 c. chicken stock; 1 small yellow onion, chopped; 2 garlic cloves, chopped; 1 (4-ounce) can hot diced green chiles, undrained; 2 tsp. chili powder; 1 tsp. paprika; 1/2 tsp. dried oregano; 1/2 tsp. garlic powder; 1/2 tsp. ground cumin; 1 1/2 tsp. salt; 1 tbsp. fresh lime juice; Chopped tomato, diced avocado, queso fresco, and chopped, fresh cilantro for topping

These are a Taco Tuesday essential!

By Lauren Miyashiro; Recipe by Kellie KelleyPublished: Jan 14, 2022

1 Rating

the pioneer woman's instant pot refried beans recipe

Will Dickey

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Yields:

6 - 8 serving(s)

Prep Time:

10 mins

Total Time:

10 mins

Jump to recipe

A staple in Mexican and Tex-Mex cooking and popular throughout many Latin American cuisines, refried beans are infinitely versatile. They make the perfect side dish, dip, or base for burritos, chimichangas, and more. There's nothing wrong with the canned variety, but if you really want to level up, it's 100% worth it to make your own.

Many recipes call for soaking and cooking pinto beans before mashing and frying them. This recipe streamlines and simplifies the process. Thanks to the magic of your Instant Pot, you can skip the soaking step all together and just pressure cook the beans, with all the aromatics, for about an hour. Drain them, mash them, adjust the seasoning and consistency as desired, and you're done! While not traditional (you may notice that there's no frying involved during this process), you'll get the creamy, hearty results you're craving.

How long does it take to cook dried beans in the Instant Pot?

Cook and pressure release time can vary from recipe to recipe. Here, we set the timer for 1 pound of dried (unsoaked) pinto beans on HIGH pressure for 55 minutes. Let them rest for 15 minutes, then, very carefully, manually release the pressure.

What is the bean-to-water ratio in an Instant Pot?

For these refried beans, the magic bean-to-liquid ratio is 1 pound to 6 cups. We call for a quart of chicken stock (for extra flavor) plus 2 cups water, though you can use all water or all chicken stock if you like.

How should I store Instant Pot refried beans?

Store refried beans in an air-tight container in the refrigerator up to 1 week, or let cool completely then freeze individual portions in freezer-friendly zip-top bags for up to 3 months. Thaw overnight in the refrigerator before reheating on the stovetop, adding a small amount of water if needed to loosen the bean mixture.

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Ingredients

1 lb.
dried pinto beans, rinsed
4 cups
chicken stock
1
small yellow onion, chopped
2
garlic cloves, chopped
1
(4-ounce) can hot diced green chiles, undrained
2 tsp.
chili powder
1 tsp.
paprika
1/2 tsp.
dried oregano
1/2 tsp.
garlic powder
1/2 tsp.
ground cumin
1 1/2 tsp.
salt
1 Tbsp.
fresh lime juice
Chopped tomato, diced avocado, queso fresco, and chopped, fresh cilantro for topping

Directions

1. Step 1 In the insert of a 6-quart Instant Pot, combine the beans, chicken stock, 2 cups of water, onion, garlic, chiles, chili powder, paprika, oregano, garlic powder, and cumin.
2. Step 2Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the time for 55 minutes. When the timer is up, let rest for 15 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.
3. Step 3Place a colander over a large bowl. Drain the bean mixture into the colander, reserving the cooking liquid. Return the bean mixture to the pot. Add the salt and lime juice; stir well.
4. Step 4Using an immersion blender or potato masher, blend the bean mixture, adding about ¼ cup of the reserved cooking liquid at a time, until the desired consistency is reached. Serve warm, topped with the garnishes, if desired.