The Best Instant Pot Refried Beans Recipe
The simplest instant pot refried beans recipe you'll see on the internet. I made this to be as easy as possible for you.
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
Calories: 210kcal
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