I have been making these easy Instant Pot refried beans a lot lately and I LOVE them! Have you tried this method for cooking beans yet? Wow–beans usually take so long to cook but this is really fast and easy!! Why did I not cook them this way before?! They turn out creamy and delicious every time! Did you know that beans are a superfood, meaning they are super healthy for you? Beans are packed with fiber and lots of fabulous nutrients. Listen to what eating beans on a regular basis can do for you…
*lower risk of heart disease
*reduce risk of cancer
*help stabilize blood glucose and prevent diabetes
*prevent fatty liver (dangerous condition to have)
*improve gut health (the beneficial bacteria)
*controls hunger
Just google health benefits of eating beans or read this article here in Medical News Today. So interesting! I don’t about you, but after learning how good beans are, I am inspired to incorporate them into my daily meals more. These instant pot refried beans are an easy way for me and my family to eat beans. We love to make bean burritos, melt a little cheese on top and dip multi grain chips into them or add them to nachos. They are so tasty in a burrito bowl (one of my favorite meals) or as a side dish when you make Honey Lime enchiladas or crispy oven baked Taquitos. You can also stir a cup or two into soups to thicken them (like this chicken tortilla soup).
I like that this recipe makes enough for a meal, with leftovers for later. I freeze the leftovers in small containers for personal servings…perfect for a quick lunch or snack.
Print
Instant Pot Refried Beans
Ingredients
- 2 cups dried pinto beans, although not necessary I recommend soaking first* (see notes)
- 5 cups water (or chicken or vegetable broth for half or all liquid)
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon fine sea salt
Optional seasonings that I recommend adding after cooked:
- 2 teaspoon ground cumin
- 2 teaspoon chili powder
- 1/2 teaspoon oregano
Optional for garnish: Chopped fresh cilantro, Lime wedges, diced tomato, sliced jalapeño, diced avocado, crumbled queso
Instructions
- Combine the drained beans (*see notes for soaking directions), water, onion, and garlic in the Instant Pot.
- Stir well, making sure the beans are submerged. Secure the lid and move the steam release valve to Sealing.
- Select Manual/Pressure Cook to cook at high pressure for 25 minutes.
- When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and drain the beans, but reserve the liquid.
- Return the cooked beans to the Instant Pot, and stir in 1 cup of the reserved cooking liquid, along with the desired seasonings cumin, chili powder, oregano, black pepper, and salt.
- Use a hand held immersion blender to a simple potato masher to mash the cooked beans until smooth, leaving some texture if you prefer. You can add more of the reserved liquid to get the consistency you like.
- Taste and adjust the seasoning, adding more salt as needed, and serve warm as is, or you can garnish with some chopped cilantro, a splash of fresh salsa and a squeeze of lime juice. YUM!
- Store leftover beans in an airtight container in the fridge for about 5 days. These beans freeze very well!
*Notes:
- Soak beans in a big bowl and generously cover with water. Add a splash of apple cider vinegar or two teaspoons of baking soda. This will help to remove phytic acid from the beans and makes them more easily digestible (creating less of that famous gassy side effect)! Let them soak for 8-24 hours. Pick out any floating beans, or anything that does not look right. Drain
Leave a Reply