The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
These Instant Pot Refried Beans are creamy, delicious, and take minimum time and effort to prepare compared to stovetop or crockpot recipes!
It costs $3.49 to make this recipe. The recipe makes six servings for $0.58 per serving.
Refried Beans In The Instant Pot
Instant Pot Refried Beans made from scratch are leaps and bounds better than the canned version you buy at the store. I love them so much I have stopped buying the cans of refried beans. However, once you taste these, it will be too hard to go back to buying the cans at the store.
Made with dried pinto beans and the perfect blend of spices in the Instant Pot, these refried beans are a cinch to make. There is no pre-soaking of the beans when you cook them in the Instant Pot, so it is a recipe that will save you time.
The minimal effort yields significant results with this recipe! The Instant Pot does the heavy lifting for you, giving you creamy and flavorful Refried Beans every single time.
INGREDIENTS AND COST
Per Serving Cost: $0.58
Recipe Cost: $3.49
- 1 pound dried pinto beans – $0.74
- 4 cups chicken stock – $1.32
- 3 cups water – $0.00
- 1 small white onion – $0.70
- 1 ¼ teaspoon ground cumin – $0.04
- 1 ½ teaspoons salt – $0.01
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon dried oregano – $0.05
- 6 Tablespoons salted butter – $0.60
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.
- First, place all the ingredients except for the butter and garnishes in the Instant Pot and stir them together.
- Next, put the lid on the pot and set it to manual and cook for 45 minutes on high.
- When the timer goes off, let the pressure release naturally for twenty-five minutes. Then move the vent to “venting” and let the remaining steam release.
- Ladle two-three cups of the cooking liquid into a bowl and then drain the beans into a large colander.
- Finally, place the beans back in the pot and then use an immersion blender to puree the beans.
- Add in the cooking liquid as needed until the desired consistency is reached.
- Add in the butter and stir until it is melted.
- Garnish with cheese, jalapenos, and cilantro (all optional) before serving.
***Check out the recipe card for complete detailed recipe instructions.
Omit the butter for a healthier option.
SERVE: These beans are best when served immediately and then placed in the refrigerator after being out for two hours.
STORE: Place the leftovers in an airtight container to store in the fridge for up to five days.
FREEZE: Place the beans in an airtight container to freeze. They will stay fresh for up to two months.
DEFROST: When ready to use the beans, let them defrost in the fridge overnight.
REHEAT: To reheat the beans you may need to add a couple of tablespoons of water to help loosen up the beans.
- Instant Pot
- Measuring cups and spoons
- Liquid measuring cup
- Immersion blender
- Mixing spoon
- Cutting board
- Chef’s knife
The cook time for cooking dried pinto beans in the Instant Pot to make refried beans is forty-five minutes. However, do not forget to add on the preheat time of the Instant Pot and the release time after cooking, which will add forty-five minutes to the overall cook time.
My first preference for mashing the cooked beans is an Immersion Blender. However, you can use a potato masher if you do not have a blender to use. Note that the beans will not get as creamy with a potato masher as with an Immersion Blender.
One pound of dried beans is roughly three cups when measured out. This will yield about six to seven cups of cooked beans.
MORE MEXICAN RECIPES
- New Mexico Style Green Chile Chicken Casserole
- Picadillo Tacos
- Carne Asada Street Tacos
- One Pot Chicken Burrito Bowls
- Best Guacamole
- Easy Mexican Rice
- Mexican Lasagna
- Black Bean and Corn Salad
- Green Chile White Queso Dip
- Queso Fundido con Chorizo
Instant Pot Refried Beans
- 1 pound dried pinto beans rinsed and picked over
- 4 cups chicken stock
- 3 cups water
- 1 small white onion finely diced (or 1 teaspoon onion powder)
- 1 ¼ teaspoon ground cumin
- 1 ½ teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 6 Tablespoons salted butter cut into small pieces
- Shredded Mexican cheese blend optional
- Sliced jalapeno optional
- Chopped fresh cilantro optional
- Place all of the ingredients except for butter and garnishes in an Instant Pot and give it a good stir.
- Move the vent to “seal”. Press MANUAL and cook on HIGH for 45 minutes.
- Once the 45 minutes are up, let the pressure release naturally for 25 minutes. Then, move the vent to “venting” and let the remaining steam release.
- Open the lid. Ladle 2-3 cups of the cooking liquid into a bowl or measuring cup. Drain the beans into a large colander.
- Return the beans to the pot and use an immersion blender (or potato masher) to puree the beans. Add in some of the cooking liquid until your desired consistency is reached. Add butter and stir until melted.
- Garnish (optional) and serve.