How to Make Instant Pot Refried Beans

These Instant Pot refried beans are so much tastier than the canned refried beans. 

Beans, beans, the musical fruit…Did you hear that little song when you were growing up? I did. Just about every time someone farted.

Can I say farted here?

Tooted, passed gas, stepped on a spider…and my all time favorite…POOTED! That was from my husband’s side of the family in Texas. So whatever you call it, beans or no beans, we all do it.

And beans are a great way to get your fiber and the often sought after PROTEIN. We can get plenty of protein from all of our plants, so I don’t eat them for the protein, I eat them for the taste and versatility.

I’m going to tell you how to use your Instant Pot to make refried beans. They are so much tastier than the canned refried beans, I promise! I make a double batch and freeze some in 1 cup portions for making quick meals. Just thaw in the fridge overnight and you can make burritos, nachos, burrito bowls, etc.

Pinto beans are one of my favorite beans. I like them just cooked and seasoned a bit and I eat them all by themselves. I love them best as refried beans.

To make refried beans, start by rinsing your beans and sorting through to make sure there aren’t any rocks. I actually have found little pebbles before and wouldn’t that be an awful thing to bite down on? So, rinse and sort through. It takes just a minute to run water through the beans in a colander and flick your finger through them looking for things that aren’t beans.

Once you’ve rinsed them, add them to the inner liner of the Instant Pot. Add water to about 2″ above the beans. I use my index finger and touch a bean and let the water run in until it’s at the level of my second knuckle.

Put the liner in the IP and secure the lid. Make sure the valve is turned to the sealing position.

Set the time for 45 minutes on high pressure. When it is done cooking, allow the pressure to come down naturally for at least 10 minutes. Push the valve to the VENT and release the remaining steam.

How do they look? They should be completely soft…there might even be lots of broken/split beans. This is good! You want them soft for mashing. If they aren’t soft, cook them at high pressure for another minute or two or three.

Drain the beans in a colander over the sink, or over a bowl if you want to save the bean juice. It’s great in bean soup! Pour the drained beans back into the IP liner to mash them. I use a potato masher because I like them mashed, but still to have some whole beans. If you want them super smooth, then use a stick blender or food processor. Or get a good arm workout and mash them with the potato masher really well.

Add in a tablespoon (or two) each of chili powder and cumin. Add in about 1/2 cup to 3/4 cup of your favorite salsa. Mash and mix and add salt to taste if you want it.

And there you have some refried beans that put those canned refried beans to shame!

P.S. If you have a Trader Joe’s near you, I highly recommend the “Corn and Chili Tomato-less Salsa” that you see there next to the beautiful beans. It’s sweet and a little spicy. Soooo good!

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How to Make Refried Beans in the Instant Pot

These refried beans are so much better than the stiff canned refried beans. These are full of flavor and can be enjoyed by themselves or as an addition to your favorite burrito bowl, nachos or in any recipe that you include beans. 

Author: Trish Hall

Ingredients

• 1 1/2 cups pinto beans rinsed and picked through
• 4-6 cups water 2" above beans
• 1-2 tbsp chili powder
• 1-2 tbsp cumin
• 1/2-3/4 cup salsa any kind you like
• 1-2 tsp salt optional

Instructions

1. Rinse and check beans for pebbles or bad beans. 

2. Add beans to inner liner of the Instant Pot. Attach the lid securely and be sure that the valve is in the SEALING position. 

3. Cook at high pressure for 45 minutes. Allow to naturally release pressure for 10-15 minutes. 

4. Check beans to be sure they are very soft. If not, reseal and add a few more minutes of high pressure cooking. 

5. When the beans are done, drain into a colander. Place the drained beans back into the Instant Pot liner to mash them. Mash with potato masher and leave some beans whole if you like. Or mash the heck out of them or blend with a stick blender. 

6. Add in seasoning and salsa and mash and blend until well incorporated. 

7. Store in the fridge for up to a week or portion into small containers and freeze.