Are you ready for Taco Tuesday (or Thursday!) to forever be amplified?
For your Mexican meals to be taken to the next – homemade – level?
Let’s get straight to it, because I know we all need to mix up a margarita, pour chips in a bowl, mash together the guac, and get ready to serve up these super simple, homemade, vegetarian refried beans… in the Instant Pot!
Why Make Refried Beans in the Instant Pot?
For starters, there’s pretty much nothing easier.
The Instant Pot does all the work, and at the end of it you’re left with creamy refried beans to serve up in tacos, as a side, or in everyone’s favorite seven-layer dip.
This recipe uses DRIED BEANS. As I mentioned in my last post, using dried beans has been one of my favorite things about having an Instant Pot. Dried beans are cheaper and more environmentally friendly – without needing to soak overnight (or prep in any way).
It does take a little longer to cook dried beans in the IP than if you’d use canned beans, but it’s definitely less time than if you had to soak those babies.
Vegetarian Refried Beans Ingredients
What else makes these homemade refried beans absolutely amazing?
They only require a handful of ingredients – many of which are already in your pantry!
- dried pinto beans
- butter – or use olive oil to make these vegan!
- chili powder
- vegetable stock (or water)
Not to mention, having a homemade side is always, always more satisfying than opening a can, isn’t it? I know there’s a time and place for that (even the IP does take time…) but homemade is always more authentic, flavorful, and um, not mysterious?
We know ALL of the few ingredients that are in it. Quality control at its finest! And need I say, likely healthier?
Speaking of healthy… homemade refried beans are so much healthier than other options.
Especially because they are made without any lard or extra fat. All of the creaminess from the beans themselves. Hello, magical beans 😉
I’ll totally understand if you want to top them with extra cheese, though.Print
Homemade, healthier refried beans! A pressure cooker makes this recipe incredibly easy, too!
- 2 TBSP butter, or olive oil for a vegan version
- 1/2 medium onion, finely diced (~1 cup)
- 3 garlic cloves, minced
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon cumin
- 1/4 teaspoon chili powder
- 1 1/2 cups dried pinto beans, rinsed
- 3 cups vegetable stock
- Turn the Instant Pot to the saute function and melt the butter (or heat oil). Add the onion and cook for about 1 minute. Add garlic and spices, stirring to combine. Add the beans and vegetable stock; turn off the saute function. Cover with lid and make sure it’s set to sealing. Cook on high pressure for 36 minutes. Let the pressure release naturally (~20 minutes).
- If needed, remove some of the remaining liquid. When I decide to remove some liquid, I reserve it and add back in as needed. The beans do soak it up once you start mashing them. Using a potato masher or immersion blender, mash beans to desired consistency (I like some texture so I don’t make them completely smooth).
- Serve as desired. Store in an airtight container in the fridge for up to 5 days.
If you want to quick release the pressure, set the cooking time to 40 minutes.
- Category: Side
- Method: Instant Pot
- Cuisine: Mexican
Keywords: vegetarian, instant pot, easy, healthy, cinco de mayo