ObiThe Best Instant Pot Refried Beans Recipe
I think refried beans is one of the most comforting side dishes that makes almost every meal feel complete. If you’ve not had it before, maybe you should rush to your Mexican family friend’s now or read to the end of this article because I’ll share the perfect refried beans recipe with you.
Refried beans (also called frijoles refritos) are a classic component of Mexican and Tex-Mex cuisine. Traditionally, dried beans like pinto beans are slow-cooked until tender, then mashed and pan-fried with aromatics like onions, garlic, and spices. The result is a smooth and mind blowing. In this recipe, we’ll be using instant pot and the result would no the any different.
My Recommended Beans Type For Refried Beans
It is usually recommended to use pinto beans for refried beans, in fact it is the classic choice. I use it and get excellent results every time. But I have tried black beans before, and it wasn’t bad just different with deeper color. So, if you want your refried beans to be as classic as possible, use pinto beans, otherwise, you can experiment with other types of beans to see what else you’d like.
The process for making refried beans is super easy and less than an hour to be ready with the help of an instant pot as the recipe below would show you.
The Best Instant Pot Refried Beans Recipe
Equipment
- Instant Pot or electric pressure cooker (6-quart or larger)
- Measuring cups and spoons
- Immersion blender or potato masher
- Wooden spoon
Ingredients
- 1 lb 2 cups dried pinto beans rinsed and sorted
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 1½ teaspoons salt adjust to taste
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon smoked paprika this is optional
- 6 cups water or low-sodium vegetable broth
- 2 tablespoons olive oil avocado oil, or lard
- ½ lime juiced this is optional & for finishing
- Salt and black pepper to taste
Instructions
Add ingredients to the Instant Pot
- Place the rinsed pinto beans, onion, garlic, cumin, chili powder, smoked paprika, salt, and water (or broth) into the Instant Pot. Stir gently.
Pressure cook
- Secure the lid and set the valve to Sealing. Cook on High Pressure for 45 minutes.
Natural release
- Allow the pressure to release naturally for 10 to 15 minutes, then carefully turn the valve to Venting to release any remaining pressure.
Drain (optional)
- If there is excess liquid, ladle some out and reserve it. This helps control the final consistency.
Refry the beans
- Turn on Saute mode. Add the oil or lard. Use an immersion blender or potato masher to mash the beans until smooth or slightly chunky, adding reserved liquid as needed.
Finish and season
- Simmer for 3 to 5 minutes, stirring often, until thick and creamy. Add lime juice, salt, and pepper to taste.
Nutrition
Obi
Cindy
