Instant Pot Refried Beans

Ingredients

• 1.08 kg (6 cups)dried pinto beans
• 2.84 litres (12 cups)chicken broth
• 2½ teaspoonsground cumin
• 1½ teaspoonsgarlic powder
• 1½ teaspoonsonion powder
• 2 teaspoonschilli powder
• 2 teaspoonssalt
• to tasteCotija cheese
• to tastesliced jalapeños
• to tastesalsa or tomatoes
• to tastechopped coriander
• to tastesliced limes

Instructions

1. 1

   Soak the beans

   Put the beans in a large bowl and cover them completely with water. Leave to soak for 8 hours or overnight.

2. 2

   Drain and rinse

   Drain the soaked beans and rinse them.

3. 3

   Add the beans

   Tip the beans into the Instant Pot.

4. 4

   Add the broth

   Pour in the chicken broth and water as directed in the note; the recipe uses chicken broth for all the liquid. Fit the lid and set the valve to sealing.

5. 5

   Cook under pressure

   Set the Instant Pot to high pressure for 30 minutes.

6. 6

   Release the pressure

   Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.

7. 7

   Reserve the liquid

   Drain the beans, reserving 2 cups of the cooking liquid.

8. 8

   Mash the beans

   Return 1 cup of the reserved liquid to the pot with all the seasonings. Mash the beans with a potato masher, adding more liquid from the second reserved cup as needed.

9. 9

   Add the toppings

   Serve with toppings, if desired.

What are refried beans?

Refried beans are a familiar Mexican dish of cooked beans that are mashed and seasoned. Despite the English name, they are not necessarily fried twice; this version is cooked under pressure and mashed in its cooking pot.

Pinto beans, broth and a blend of spices give this recipe its creamy texture and savoury flavour. The Instant Pot makes a large batch with relatively little hands-on cooking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 8g protein, 23g carbs, 1g fat.

Pinto beans provide most of the carbohydrates and protein, while chicken broth contributes savoury flavour; the listed nutrition also indicates a small amount of fat per serving. Pair the beans with vegetables or a fresh salsa for a more varied plate.

The bean and broth choices

Pinto beans: soaking them for 8 hours or overnight helps prepare them for the pressure-cooking stage. Drain and rinse them before adding them to the pot.

Broth: chicken broth forms the cooking liquid and adds savoury flavour. The method's note says the recipe uses all chicken broth rather than a broth-and-water combination.

Getting the texture right

Reserve liquid: keep 2 cups of the cooking liquid before draining the beans. Start mashing with 1 cup, then add more from the reserved amount as needed.

Mashing: use a potato masher to break down the beans in the pot. Add the liquid gradually so you can stop when the mixture reaches the consistency you like.

Pressure cooking and timing

Soak: allow 8 hours or overnight for this step, which accounts for most of the recipe's total time. Plan ahead so the beans are ready when you want to cook.

Cook: set the Instant Pot to high pressure for 30 minutes. After cooking, wait 10 minutes for a natural release before quick-releasing the remaining pressure.

Seasoning and toppings

Spices: cumin, garlic powder, onion powder and chilli powder season the beans along with salt. Stir them in when you begin mashing so they are distributed through the mixture.

Toppings: Cotija, jalapeños, salsa or tomatoes, coriander and lime are listed as optional additions. Add the combination you prefer just before serving.

Ways to serve the beans

As a side: serve a portion alongside a main dish, with lime and fresh toppings for contrast.

As a filling: spoon the beans into tacos or bowls, or serve them with other Mexican-inspired dishes. Their creamy texture works well alongside crisp or fresh accompaniments.

Recipe notes & tips

• Make sure the beans are completely covered with water while they soak.
• Rinse the beans after soaking and before adding them to the Instant Pot.
• Keep the valve set to sealing during pressure cooking.
• Reserve the cooking liquid before draining the beans.
• Add the reserved liquid a little at a time while mashing to control the consistency.
• Set out the optional toppings so everyone can add their own.

Variations

• More heat: add extra sliced jalapeños when serving.
• Fresh tomato: use chopped tomatoes in place of salsa.
• Citrus finish: serve with extra lime wedges for squeezing.
• Cheesy topping: crumble Cotija over each portion just before serving.
• Herby finish: add more chopped coriander at the table.

Common mistakes to avoid

• Skipping the soak: the recipe calls for 8 hours or overnight, so plan this step ahead.
• Forgetting to reserve liquid: set aside 2 cups before draining so you can adjust the mash.
• Adding all the liquid at once: begin with 1 cup and add more gradually as needed.
• Releasing pressure immediately: allow the stated 10-minute natural release before quick-releasing.
• Leaving the beans unseasoned: add all the listed seasonings when you begin mashing.

How to store

Refrigerate leftover beans in a covered container and use within 3–4 days. Reheat gently on the hob or in the microwave, stirring in a little water or broth if they have thickened.

Frequently asked questions