Beans are not only delicious but also healthy and filling! Be sure not to miss some of our other favorite bean recipes, like Charro Beans (Frijoles Charros), Cafe Rio Black Beans, and our Best Baked Beans.
Instant Pot Refried Beans
For a long time I resisted getting an Instant Pot pressure cooker. Even once I got one, I was intimidated by it and would still make beans on the stovetop, like these Brazilian Black Beans Without A Pressure Cooker. Then I got brave and made Charro Beans (Frijoles Charros) using my Instant Pot and I was hooked. Cooking beans is definitely my favorite use for my Instant Pot. It’s easy, fast, and they turn out perfect every single time. And the cleanup is way easier too! These refried beans bring in the great flavors of jalapenos, onions, and mixed seasonings to create an amazing Mexican flavored side dish. And you don’t even need to remember to soak the beans in advance since the Instant Pot will do all the work for you! These refried beans are also naturally gluten-free and can even be vegetarian if you use vegetable broth instead of chicken broth. Serve them with Homemade Mexican Rice (aka Spanish Rice) and your favorite entree (chimichangas for me, please!) for a fantastic Mexican platter that would rival anything from a restaurant! My favorite way to use them is to make double decker tacos by spreading the homemade refried beans on a small flour tortilla, then wrapping that around a crunchy corn tortilla shell and filling with the best ground beef taco meat and all the fixings. It’s so good! Refried beans are a pretty common side that pairs well with practically anything. Unfortunately, they can be a pretty intimidating one to make from scratch as well. Thankfully, this Instant Pot refried beans recipe is incredibly simple and can give you delicious and creamy beans in a short time. And if you don’t have an Instant Pot handy, you can also make these refried beans on the stovetop!
How to Make Instant Pot Refried Beans
I usually add about 1 cup of the cooking liquid back in and mash the beans only about halfway because I don’t like them totally smooth. But you can use more or less liquid and mash them smoother or chunkier as you like. Thinner, smoother refried beans provide a more restaurant-like experience, in my experience, while thicker, chunkier mashed beans are closer to the kind you get from a can at the grocery store and what I would typically use in recipes like bean dip.
How to Make Refried Beans on the Stovetop
You can use the same recipe below to make refried beans on the stovetop, if you don’t have an Instant Pot.
Are these refried beans vegan?
These beans are not vegan because they call for chicken broth. You can switch it out for vegetable broth to accommodate vegetarian and vegan diets.
How do you make thick refried beans?
By reducing the amount of liquid added to your mashed beans you can have thicker beans. Also, the more you mash your beans, the thicker your beans will naturally become. So if you are looking for a thicker pot of refried beans, mash well and add very little of the reserved cooking liquid.
Tips for the Best Instant Pot Refried Beans
Don’t try making this recipe using canned pinto beans. Not only are dried beans less expensive, but I think they taste better too. You don’t have to mash these beans at all if you need whole pinto beans. The cooked beans are great on their own as soon as they are done cooking without mashing and will freeze well this way too. You could swap out pinto beans for black beans, if you want refried black beans. Everything else in the recipe can stay the same. You CAN soak the beans for 8-12 hours if you want to. Some people say it makes digestion easier (beans are known for being the musical fruit after all), but I’ve never personally found this to make much of a difference for my family.
Storing & Freezing Instructions
Refried beans can be made up to 4 days ahead and kept in the refrigerator until you are ready to use them. Then just warm them up in the microwave or on the stovetop. Refried beans also freeze really well for up to 3 months in a freezer-safe ziploc bag. Just let them thaw overnight and then reheat. You may need to add a little additional broth or water to thin them out since refried beans thicken as they cool. I let the beans cool completely, then I portion out a couple of servings into quart-size bags. Squish the bags flat and press all of the air out before freezing so that they stack easily in the freezer.
Other Mexican Recipes You’ll Love!
Grilled Mexican Street Corn Dip Mexican Wedding Cookies Whole Roasted Mexican Chicken Homemade Mexican Rice Grilled Cilantro Lime Chicken Horchata Mexican Drink Chicken Quesadillas Easy Mexican Restaurant Style Salsa
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