Best Instant Refried Beans Recipes

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INSTANT POT® REFRIED BEANS



Instant Pot® Refried Beans image

Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.

Provided by Tim Unger

Categories     100+ Everyday Cooking Recipes     Vegan     Side Dishes

Time 1h5m

Yield 10

Number Of Ingredients 7

¼ cup vegetable oil
1 medium white onion, chopped
2 cloves garlic
1 teaspoon dried Mexican oregano
1 pound dried pinto beans
8 cups water
2 teaspoons salt

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.

Nutrition Facts : Calories 211.5 calories, Carbohydrate 29.7 g, Fat 6 g, Fiber 7.3 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 476.8 mg, Sugar 1.4 g

INSTANT POT® CHARRO (REFRIED BEANS)



Instant Pot® Charro (Refried Beans) image

This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.

Provided by droach3

Categories     Side Dish

Time 1h25m

Yield 8

Number Of Ingredients 13

4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper

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.

Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 0.1 g, Sodium 113.5 mg, Sugar 2.5 g

INSTANT POT BEAN DIP (AKA REFRIED BEANS)



Instant Pot Bean Dip (AKa Refried Beans) image

These beans make a great dip, side dish, or used in any recipe that calls for refried beans. Recipe is "mild" heat.

Provided by Merry Cook

Categories     Mexican

Time 1h10m

Yield 1 cups, 8 serving(s)

Number Of Ingredients 11

4 cups water or 4 cups stock
2 1/2 cups dry pinto beans, sorted and rinsed
1 onion, large, chopped
1 jalapeno pepper, seeded, chopped
1/2 cup cilantro, rough chopped
6 garlic cloves, chopped
3 bay leaves
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon ground paprika
1/2 teaspoon ground cumin

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.

Nutrition Facts : Calories 51.3, Fat 0.7, SaturatedFat 0.1, Sodium 106.2, Carbohydrate 10, Fiber 0.5, Sugar 0.7, Protein 3.8

INSTANT POT BACONY REFRIED BEANS



Instant Pot Bacony Refried Beans image

Refried beans without the frying makes this the perfect side dish for any fiesta. With your Instant Pot®, you can start from dried beans but skip the soaking step and skip the hours of cooking but still get velvety, bacony beans.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 6

4 ounces thick-cut bacon, cut into 1/4-inch pieces
1/2 medium onion, chopped
1/2 green bell pepper, chopped
2 cloves garlic, finely grated
1 pound dried pinto beans, rinsed and picked through
Kosher salt

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



Instant Pot Refried Black Beans image

Recipe for instant pot black beans including instructions for turning them into refried beans in the instant pot.

Provided by Nick Kindelsperger

Time 1h15m

Yield About 5 cups

Number Of Ingredients 7

1 lb. dried black beans (about 2 cups)
1 white onion, peeled, halved
2 Tbsp. lard or vegetable oil
1 1/2 tsp. kosher salt
1 sprig cilantro, plus more for serving
Grated cotija cheese, chopped radishes, and lime wedges (for serving)
An electric pressure cooker or Instant Pot

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



Instant Pot Refried Beans image

Provided by Katie Clark

Categories     Instant Pot

Time 1h15m

Number Of Ingredients 8

16 ounces dry pinto beans, rinsed and sorted
1 ham hock
2 cups chicken broth
5 cups water
3 cloves garlic
1 teaspoon salt
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper

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.

Nutrition Facts : Calories 174 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 1 grams fat, Fiber 7 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 411 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

INSTANT REFRIED BEANS



Instant Refried Beans image

Make and share this Instant Refried Beans recipe from Food.com.

Provided by princess buttercup

Categories     Beans

Time 20m

Yield 3 cups

Number Of Ingredients 6

3 cups dried beans
3 teaspoons ground cumin
3 teaspoons chili powder
3 teaspoons salt
3 teaspoons dried onion flakes
crushed red pepper flakes, to your liking

Steps:

  • In a coffee grinder, food mill, food processor or blender, grind beans until a flour consistency.
  • Combine all ingredients and store in an airtight container.
  • To prepare, in a medium-sized saucepan combine 3/4 cup bean flour mix with 2-1/2 cups boiling water.
  • Mix with a whisk until combined.
  • Bring to boil, cover, reduce heat to low and simmer for 4-5 minutes or until thickened.
  • Mixture will thicken as it cools.

INSTANT POT REFRIED BEANS



Instant Pot Refried Beans image

Use your Instant Pot or electric pressure cooker to cook these refried beans in a fraction of the time it would take on the stovetop.

Provided by @MakeItYours

Number Of Ingredients 10

1 pound dried pinto beans (2 cups)
7 cups water
1 cup onion (chopped)
3 cloves garlic (minced)
1 teaspoon kosher salt (or to taste)
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano
1/2 teaspoon freshly ground black pepper
3 tablespoons bacon drippings (or lard, or olive oil)
Optional: dash cayenne pepper

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



Instant Pot Refried Beans | Skinnytaste image

If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you'll love this fat-free version made in the Instant Pot.

Provided by @MakeItYours

Number Of Ingredients 10

1 cup dried pinto beans, soaked for 8 hours and drained
3 cups water
½ yellow onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon freshly ground black pepper
Pinch of cayenne pepper (optional)
½ to ¾ teaspoon fine sea salt
Optional garnish: Chopped fresh cilantro, Lime wedges, diced tomato, sliced jalapeño, diced avocado, crumbled queso

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.

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