Starting with dried beans makes a much better tasting dish. These Instant Pot refried beans are the perfect recipe for your Mexican dinner!
I haven’t talked about it nearly as much as I should, but my first cookbook was just published in February! It’s called Weeknight Cooking with your Instant Pot and this easy recipe for Instant Pot Refried Beans is in the book.
The book has an entire chapter called “Quick and Delicious Mexican Meals”. It also has everything from soups to meatless mains to desserts, but the Mexican chapter is definitely one of my favorites.
I love to serve these Instant Pot Refried Beans whenever we have a taco or enchilada night at our house. They’re just so simple to throw together! There’s no more overnight soaking of beans or even the quick hour-long soak I’ve done when I make them at the “last minute”.
Of course, last minute used to actually mean a few hours at least. Now there really is no last minute since I’ll start these at the same time I do the other dishes, too. Usually, those other dishes are Mexican Nachos in the Oven or these Healthy Nachos. These Beer Battered Fish Tacos and Chicken Enchiladas with Roasted Jalapeños are favorites, too.
And no Mexican meal is complete without some delicious Sweet Corn Cake.
Please let me know in the comments if you enjoyed these Instant Pot Refried Beans!
Instant Pot Refried Beans
I couldn’t believe how smooth and creamy these beans are the first time I made them. I’ve been making Mexican meals for my family for years, but refried beans weren’t something I made often since they’re so time consuming. Not so with my Instant Pot! Forget soaking your beans in advance and cooking them for hours. These easy refried beans rival any I’ve made the traditional way and they take hardly any time at all. - Kristy Bernardo, "Weeknight Cooking with your Instant Pot"
- 1 tbsp extra-virgin olive oil
- 1 medium white onion, chopped
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 jalapeño, seeded and minced
- 1 lb dried pinto beans, thoroughly washed and picked over
- 4 cups chicken broth
- 4 cups water
- 1 tsp coarse salt, or to taste
- 1/2 cup shredded cheddar or mexican-blend cheese
1. Press [Saute] to preheat your Instant Pot and set to “Normal”. When the word “hot” appears on the display, add the oil to the pot. Add the onions and cook, stirring occasionally, about five minutes. Add the garlic, oregano and jalapeño and cook about one minute more, stirring frequently. Press “Keep Warm/Cancel” to turn off the IP.
2. Add the pinto beans, chicken broth and water to the IP. Press “Manual” and set timer for 50 minutes, making sure that IP is set to “High Pressure” and that the release valve is set to “Sealing”.
3. When time is up, wait for pressure to release naturally. Once all pressure is released, open your IP. Drain the liquid from the beans, reserving the liquid (I use a colander placed over a large stockpot). Add some liquid back to the beans (3/4 cup liquid gives me the consistency I like, but you can start with ½ and add more if you prefer). Using an immersion blender, puree the beans until they’re nice and smooth.
4. Top with shredded cheese and put the lid back on. Wait about 5 minutes for the cheese to melt, then serve immediately.