Delicious homemade refried beans made easy thanks to the electric pressure cooker (i.e. Instant Pot). You probably aren’t even aware that you’ve been missing out on the best refried beans ever, but now you know. This is my favorite, super easy, from scratch recipe.
Jump to Recipe
Hello, hello!
How are you?
I’m happy to be here today to share with you this amazing (and healthy) from scratch refried bean recipe that you can easily make in an electric pressure cooker (i.e. Instant Pot).
One of the shining ways electric pressure cookers stand out is how quickly they cook things that take forever to cook on the stove, like beans for example. Who wants to sit there and babysit a pot of beans on the stove for 2 or 3 hours?
Definitely not me!
An electric pressure cooker does the babysitting for you and cooks them from start to finish in about half the time. Seriously, sign me up, right?
How to make refried beans in a electric pressure cooker
Making refried beans in the electric pressure cooker really is easy. Start by sorting out the dry beans. You need to look for any rocks or other impurities in the beans and remove them. Then rinse them under water well and stick them in the electric pressure cooker.
I like to make these refried beans with chicken broth (or water with my favorite homemade chicken bouillon substitute). It gives the beans a delicious flavor.
You may be surprised at how much fresh minced garlic or garlic powder is in this recipe. But trust me, don’t skimp. That’s what gives the beans a really good flavor along with a few other yummy spices.
After all the ingredients are in the electric pressure, lock the lid in place and cook on high pressure for 70 minutes. When cooking time is done, allow the pressure cooker to naturally release at least 10 minutes before doing a quick release by opening the pressure valve.
Beans should be nice and tender and starting to crack open. If they aren’t quite done, return to high pressure and cook for another 5 to 10 minutes. Older beans, especially, may need extra cooking time, as they tend to get a bit harder as they age.
Puree beans to a smooth consistency using an immersion blender, a potato masher, or a traditional blender. You may need to work in batches if you are using a traditional blender. Some people like refried beans smooth, others like them a bit chunkier so feel free to puree them to the texture you like best.
Beans will still be fairly runny after blending. Return beans to electric pressure cooker pot and reheat using the “brown” or “simmer” function. Heat about 5 to 10 minutes, stirring often until beans have thickened to a desirable consistency.
These refried beans make a great meatless meal or side dish. They are super flavorful, but still simple enough that they go well with pretty much every Mexican or Mexican-inspired dish you can imagine. We eat them in tostadas, on bean burritos, in a taco salad, as a chip dip, or even covered with melted cheese as a side. They freeze well and are good leftover.
What more can I say? Make a pot today!
Refried Beans {Electric Pressure Cooker Recipe}
You probably aren't even aware that you've been missing out on the best refried beans ever, but now you know. This is my favorite, super easy, from scratch recipe.
Ingredients
- 3 cups pinto beans sorted and rinsed
- 6 cups low sodium chicken broth see note
- 1 cup diced yellow or white onion about 1 medium
- 2 tablespoons fresh minced garlic or 1 tablespoon garlic powder
- 2 ½ teaspoons ground cumin
- 1 4-ounce can diced green chiles
- 1 tablespoon olive oil
- sour cream, green onions for garnishing, optional
- salt & pepper to taste
Instructions
-
In the base of an electric pressure cooker add rinsed pinto beans, chicken broth, diced onion, minced garlic or garlic powder, ground cumin, diced green chiles, and olive oil.
-
Close and lock lid and cook on high pressure for 70 minutes. When cooking time is done, allow pressure cooker to naturally release at least 10 minutes before doing a quick release. Beans should be nice and tender and starting to crack open. If not soft enough, return to pressure and cook on high for another 5 to 10 minutes (older beans, especially, may need extra cooking time).
-
Puree beans to a smooth consistency using an immersion blender, a potato masher, or a traditional blender. You may need to work in batches if you are using a traditional blender.
-
Return beans to electric pressure cooker pot and reheat using the “brown” or “simmer” function. Heat about 5 to 10 minutes, stirring often until beans have thickened to a desirable consistency. Taste and add salt and pepper, if needed.
-
Serve garnished with green onions and sour cream or see note for other serving ideas.
Recipe Notes
1. I regularly substitute 6 cups water + 4 teaspoons homemade chicken bouillon substitute for the chicken broth.
2. Serving ideas: serve with chips, in a bean burrito, in taco salad, in tacos or tostadas, or topped with melted cheese alongside your favorite mexican dish.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
