Instant Pot Refried Beans

Ingredients

• 400 g (2 cups)dried pinto beans, soaked for 8 hours
• 7.5 ml (½ tbsp)oil, or water for an oil-free version
• 1 mediumonion, diced
• 3 clovesgarlic, minced
• 1.42 litres (6 cups)water
• 237 ml (1 cup)vegetable stock
• 10 ml (2 tsp), plus more to tastesea salt
• 5 ml (1 tsp)ground cumin
• 5 ml (1 tsp)dried oregano
• 5 ml (1 tsp)chilli
• 2.5 ml (½ tsp)smoked paprika
• to tastecayenne pepper
• to tasteblack pepper
• to servefresh coriander, chopped, and fresh lime juice

Instructions

1. 1

   Soak the beans

   Put the beans in a bowl of water and remove any damaged beans that float. Soak overnight, or for 8 hours, then drain.

2. 2

   Add beans and water

   Put the drained beans in the Instant Pot with 1.42 litres (6 cups) of fresh water and the salt.

3. 3

   Pressure cook

   Close and seal the Instant Pot. Cook on MANUAL for 35 minutes, then quick-release the pressure.

4. 4

   Drain the beans

   Carefully open the lid and drain the beans into a large sieve. Quickly rinse out the Instant Pot.

5. 5

   Heat the oil

   Add the oil to the Instant Pot and press SAUTE.

6. 6

   Cook onion and spices

   When the oil is hot, add the onion and sauté for about 6–8 minutes. Stir in the garlic and all the spices, then sauté for 1 minute more.

7. 7

   Add stock and beans

   Return the beans to the Instant Pot and pour in 237 ml (1 cup) of vegetable stock.

8. 8

   Mash to your liking

   Mash the beans with a potato masher or purée them with an immersion blender. Leave some whole for a chunkier texture, or blend until smooth.

9. 9

   Season and serve

   Taste and adjust with more salt, pepper, chilli or cayenne as desired. Finish with fresh coriander and lime juice, then serve.

What are refried beans?

Refried beans are a familiar Mexican-style dish of cooked beans mashed into a soft, savoury mixture. Despite the name, they are not necessarily fried twice; this version cooks pinto beans under pressure, then seasons and mashes them.

The onion, garlic, cumin and oregano build flavour, while the choice to mash or blend lets you decide how smooth the finished beans should be.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 7g protein, 15g carbs, 2g fat.

Pinto beans provide most of the carbohydrates and plant protein, while the small amount of oil contributes most of the fat. For a balanced plate, serve a portion with vegetables and a protein-rich accompaniment such as eggs or grilled chicken.

Why soak the beans?

Soaking: Cover the dried beans with water and leave them for 8 hours or overnight, then drain and discard that water. Check them over as you drain and remove any damaged beans.

Build flavour in the pot

Onion: Sauté it for 6–8 minutes before adding the garlic and spices. This gives the onion time to soften and lets the seasonings warm briefly in the pot.

Spices: Add the garlic, cumin, oregano, chilli, smoked paprika and cayenne together, then cook for just 1 minute before adding the beans and stock.

Choose your texture

Chunky: Use a potato masher and stop while some beans remain whole. This gives the mixture more texture.

Smooth: Use an immersion blender and purée until evenly soft. Add the stock as directed, and mash or blend to your preferred consistency.

Watch the pressure-cooking stages

First cook: The beans cook with fresh water and salt on MANUAL for 35 minutes, followed by a quick release. Open the lid carefully once the pressure has released.

Second cook: Drain the beans, rinse out the pot, then use SAUTE for the onion and seasonings. Return the beans with the vegetable stock before mashing.

How to serve them

Toppings: Fresh coriander and lime juice add a bright finish just before serving. Taste first, then adjust the seasoning to suit your preference.

Pairings: Serve the beans as a nacho dip or alongside tacos, burritos, fajitas or taquitos. They also work as a substantial side for a Mexican-inspired meal.

Recipe notes & tips

• Drain the soaking water before pressure cooking the beans.
• Remove beans that float while you are sorting them in the soaking bowl.
• Rinse the Instant Pot promptly after draining the first batch of cooked beans.
• Sauté the onion until softened before adding the garlic and spices.
• Start with a potato masher if you want closer control over the texture.
• Add extra salt, pepper, chilli or cayenne gradually, tasting as you go.

Variations

• Make it oil-free: Use water in place of the oil when sautéing the onion.
• Add more heat: Increase the cayenne or chilli a little at a time.
• Keep it chunky: Mash by hand and leave some beans whole.
• Blend it smooth: Use an immersion blender until no whole beans remain.
• Brighten the finish: Add fresh lime juice and chopped coriander just before serving.

Common mistakes to avoid

• Skipping the soak: Soak the beans for 8 hours or overnight as specified, then drain them before cooking.
• Using the soaking water: Drain it and use 1.42 litres (6 cups) of fresh water for pressure cooking.
• Burning the garlic: Add it with the spices after the onion has sautéed, and cook for only 1 minute.
• Over-blending: Stop once the beans reach your preferred texture, especially if you want some whole beans left.
• Seasoning all at once: Taste the finished mixture and add extra salt, pepper, chilli or cayenne gradually.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan or microwave, stirring in a little water or stock if the beans have thickened.

Frequently asked questions