Best Instant Pot Refried Beans Recipes

INSTANT POT® REFRIED BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
• Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.

INSTANT POT® CHARRO (REFRIED BEANS)

Steps:

• Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

INSTANT POT BEAN DIP (AKA REFRIED BEANS)

Steps:

• Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock).
• Set Instant Pot to "Bean/Chili" setting for 45 minutes.
• Let pressure release naturally - about 15-20 minutes.
• Once cooked, discard bay leafs.
• Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender).
• Makes about 8 cups.

INSTANT POT BACONY REFRIED BEANS

Steps:

• Set a 6-quart Instant Pot® to saute on high (see Cook's Note) and cook the bacon, stirring occasionally, until golden brown and the fat has rendered, about 7 minutes. Add the onion, bell pepper, garlic, beans, 4 teaspoons salt and 5 cups water and stir to combine. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 45 minutes. After the pressure cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick release cycle is complete. Be careful of any remaining steam and unlock and remove the lid. Stir to combine.
• Using a potato masher or an immersion blender, smash the beans so that all of the beans have been crushed but the mixture is thick and not completely smooth (refried beans should still be pourable at this point, but they will thicken as they sit). Transfer to a large bowl, let sit 10 minutes to thicken and serve.

INSTANT POT REFRIED BLACK BEANS

Steps:

• Combine beans, onion, lard, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 22 minutes at high pressure. (It will take about 12 minutes for pressure to build before cooking automatically begins.)
• As soon as the time has elapsed, turn off cooker, let pressure release naturally (it will take about 23 minutes). Unlock lid and turn the heat to medium or "Sauté." Bring to a strong simmer and mash beans with a potato masher or large wooden spoon. Continue to cook, stirring occasionally, until liquid thickens, about 15 minutes. Taste and season with more salt if necessary.
• Divide beans among bowls. Top with cheese, cilantro, radishes, and limes.

INSTANT POT REFRIED BEANS

Steps:

• Add all ingredients to inner pot. Turn pressure valve to sealed. Set on manual pressure for 45 minutes. After a 20-minute natural release, do a quick release to let out remaining pressure. Reserve 1 cup liquid, drain the beans and then discard the ham hock. Blend beans in a blender or food processor and add in reserved iquid as needed to reach desired consistency. You could also use a potato masher if you don't mind if it's a little chunkier.

INSTANT POT REFRIED BEANS

Steps:

• Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris. Rinse the beans thoroughly and discard the water.Transfer the beans to the pressure cooker. Add the water, onion, garlic, 1 teaspoon of salt, cumin, oregano, pepper, bacon drippings, lard, or oil, and a dash of cayenne pepper, if using.Cover the pot, lock the lid, and set the steam valve to "sealing."Choose the bean/chili button and add 15 minutes for a total of 45 minutes cooking time. Or use the manual setting, 45 minutes.When the beans have finished cooking, let the pressure drop naturally for about 20 to 25 minutes and then release the steam vent.Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside. Put the beans in another bowl or put them in the empty pot. Puree them with an immersion blender. Add some of the reserved liquids, as needed for the desired consistency. Alternatively, you may use a blender to puree them, but let them cool slightly before blending.Taste the beans and add more salt, as needed. Refrigerate the refried beans for up to 3 days or freeze them in freezer bags or containers in single-serving-size or meal-size portions for longer storage.The recipe makes about 10 servings.Serving SuggestionsServe refried beans as a side dish with a garnish of shredded cheese, chopped red or green onions, chopped cilantro, diced tomatoes, sour cream, salsa, or

INSTANT POT REFRIED BEANS | SKINNYTASTE

Steps:

• Combine the drained beans, water, onion, and garlic in the Instant Pot.Stir well, making sure the beans are submerged. Secure the lid and move the steam release valve to Sealing. SelectManual/Pressure Cook to cook at high pressure for 20 minutes.When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and drain the beans, reserving the liquid.Return the cooked beans to the Instant Pot, and stir in ½ cup of the reserved cooking liquid, along with the cumin, chili powder, black pepper, cayenne, and ½ teaspoon salt. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. (You can use an immersion blender for pureed beans, if you prefer.)Taste and adjust the seasoning, adding more salt as needed, and serve warm with a garnish of cilantro and a squeeze of lime juice.Store leftover beans in an airtight container in the fridge for 1 week.