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Instant Pot Refried Beans


  • Prep Time: 10 minutes (plus soaking time)
  • Cook Time: 20 minutes plus 10 minute natural pressure release
  • Total Time: 20 minute
  • Yield: 2 cans of refried beans 1x

Description

Make your own refried beans from dried pinto beans at home in your electric pressure cooker in just a few minutes. Use in any recipe that calls for a can of refried beans!


Ingredients

Scale
  • 1 (20 oz) bag dried pinto beans
  • 1 Tbsp kosher salt
  • 1 small onion
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 2 Tbsp butter

Instructions

  1. Open the package of beans. Soak the beans and 1 Tbsp of kosher salt in plenty of water overnight in a large bowl (8-10 hours) and then pour them into a colander and rinse with cool water. OR do the quick soak method (outlined below).
    1. QUICK SOAK METHOD: First just pour the beans into a colander and rinse them off. Sometimes dried beans have a little dirt and debris in them. Once they have been rinsed you can add the beans to the Instant Pot.
    2. Next you’ll cover the beans with water and add in the tablespoon of kosher salt. For every one cup of beans you’ll want about 3-4 cups of water. I used 8 cups of water for the entire package of dried beans.
    3. Now you’ll bring the pot to a boil by using the the “sauté” function on your Instant Pot.
    4. Once the water comes to a boil you will cover the pot with the lid and set the valve to “sealing.” Then you’ll set the manual pressure cooker button to 2 minutes.
    5. When the timer beeps you can open the valve very slowly. If foam begins to exit the valve stop releasing the pressure and wait for 30 seconds before you try again.
    6. Once the lid is removed go ahead and drain and rinse the beans in a colander under cool running water. Now you can proceed with the recipe that requires pre-soaked beans.
  2. Add beans to the Instant Pot. Cut the onion in half and place it in the pot. Add in 2 tsp of kosher salt. Add in enough water to cover the beans completely with water. Cover the Instant Pot and lock the lid. Make sure valve is set to “sealing.” Press the manual pressure cook button and set the timer to 20 minutes.
  3. Let the pressure release naturally for 10 minutes and then move the valve to “venting” to release the rest of the pressure. Remove the lid.
  4. The beans should be very soft. Discard the onion. Drain off the water and reserve for later. Add in 1 tsp of garlic powder and 2 Tbsp of butter. Using a potato masher, mash the beans until they reach your desired consistency. You could also use an immersion blender. Taste the beans and add in additional salt to taste. Add in the reserved liquid as needed to reach desired consistency.

Notes

I like to soak my beans because I like the texture it gives to the beans and I feel like it helps with digestion. If you don’t want to soak the beans just go to step 2 and cook for 30 minutes instead of 20 minutes. Salt and pepper to taste.

I used my 6 quart Instant Pot Duo 60 7 in 1*.

Get the SLOW COOKER version of the recipe here.

  • Category: Beans
  • Method: Instant Pot