What Makes This Recipe So Good
There’s absolutely NO soaking required! Perfect if you’re running short on time or have a tendency to forget to start on your beans 10-12 hours ahead of time. You also won’t need to cook these beans twice to get that creamy refried bean consistency.Refried beans from scratch are infinitely better than any canned, store-bought refried beans. They’re beautifully seasoned with cumin and oregano, though you can add more or less if you want, and you can blend them as much or as little as you like to get your perfect consistency.You can eat them so many ways! Instant Pot refried beans are fantastic on their own with a little cheese (my favorite way!), or you could enjoy them with tortilla chips for a bean dip, add a scoop to your Mexican tortilla wrap, or use them on your healthy chicken tostadas!This recipe doesn’t use any lard, so these are naturally vegetarian – and they’re super easy to make vegan, too! Just swap out the broth for water.
Key Ingredients
Pinto Beans – These little speckled beans are a delicious source of fiber, protein, and vitamins. They’re not really low carb, but they are low glycemic index, so they won’t cause any dramatic blood sugar spikes. Be sure to use dry pinto beans, not canned, for this recipe.Broth – You can use the canned or boxed stuff, or you can make your own bone broth from leftover bones. Check out my post on Instant Pot Bone Broth for all the ins-and-outs! Just use chicken bones and chicken feet to get a delicious chicken broth.
Chef’s Tips
One of the great things about this recipe is you don’t have to soak the beans – but you can if you want to! Soaking them for 10-12 hours first will cut your cook time from 45 minutes down to about 20.No immersion blender? No problem! Use a potato masher to mash the Instant Pot refried beans to your desired consistency. I like to leave some beans whole (or mostly whole) for a little extra texture.If you have any leftover refried beans, store them in an airtight container and refrigerate them up to 5 days, or freeze them up to 3 months. When you’re ready to eat, let them thaw overnight, then heat them in a saucepan over low heat until warmed through, adding water or broth as needed to thin them out.If you get a “burn” warning on step 1, add a little broth or water to deglaze the pot and scrape off any onions that might have gotten stuck.I used a 6-quart Instant Pot for this recipe. You can use a 3-quart, 6-quart, or 8-quart with the same cooking times, but you may want to halve the recipe for a 3-quart, or cook in two batches.
Other Instant Pot Recipes You Have to Try
Instant Pot Black BeansThe Best Instant Pot Chicken Tikka MasalaInstant Pot Country Style RibsJapanese Curry in the Instant PotInstant Pot Shredded Chicken
