Refried beans used to be an all-day affair. But now, this recipe for Refried Beans with an Instant Pot saves the day for something else.
SECRETS FOR MAKING REFRIED BEANS IN AN INSTANT POT
Awhile back, a charity asked me to cook up and freeze some 25 pounds or so of dried pinto beans for future use. It was just the excuse I needed to perfect this recipe for refried beans using the Instant Pot. Here are a few things I learned in the process.
Not all beans are equal.
Old beans take longer to cook than fresher ones. Consequently, if your beans are not tender at the end of the cooking time prescribed in this recipe, seal up the pot and cook for another 10 minutes.
A warning about the cooking time.
Recipes I try from the internet don’t always account for the time it takes for the Instant Pot to come to pressure before the specified time gets started. This time can be considerable, so remember that when comparing recipes.
Tip to decrease the time of cooking:
Pour hot tap water into the Instant Pot after you briefly sauté the onion mixture and while you’re preparing the beans. As a result, it will take less time for the pot to come to pressure once you add the beans and seal the pot.
Fresh jalapeño peppers can be frozen.
Store in the
Tomato paste in a tube is the bomb!
Of course, you can open a can of tomato paste and freeze the rest in small portions. But if it’s
HOW TO COOK UNSOAKED PINTO BEANS IN 90 MINUTES
MORE TEX-MEX TIPS
My favorite tortilla warmer
Since a lot of refried beans end up in burritos, I wanted to mention this tortilla warmer. Don’t underestimate its usefulness when you’re feeding a crowd and trying to keep tortillas warm.
In my book, it’s much better than traditional tortilla warmers that sweat inside and end up dripping water on your tortillas.
Freezing Refried Beans
As for burritos, I like to freeze single portions of these plastic zippered bags and freeze them. They make a cheap and filling snack or lunch.
Don’t put overfill your tortilla when making burritos.
Burritos with beans squishing out everywhere are hard to eat. I learned it from my grandchildren.
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- 1/4 cup bacon grease or vegetable oil
- 1 large onion, chopped
- 2 cloves fresh garlic, chopped
- 1 small jalapeño pepper, seeded and finely chopped
- 4-1/2 cups hot tap water
- 1 pound dried pinto beans, sorted and washed
- 1 tablespoon tomato paste
- 1-1/2 teaspoon salt (or Adobo seasoning)
- Ground black pepper and/or hot sauce (optional)
- Add bacon grease to Instant Pot and set to "Sauté." When grease is melted, add onions, garlic, and jalapeño pepper. Sauté approximately 3-5 minutes until onions are soft.
- Pour hot tap water into the pot so it can come to a boil while you sort and wash beans.
- Add beans to pot and seal. Turn off the Sauté button and set to cook on HIGH pressure for 50 minutes.
- Release pressure 10 minutes after pressure cooking finishes.
- Open pot. Drain off liquid and reserve. Stir in tomato paste, salt, black pepper, and hot sauce to taste. If you have Adobo seasoning on hand, use it instead of salt for a more authentic Tex-Mex flavor.
- Use an immersion blender or a potato masher to pulverize beans to your preferred level of chunkiness. Add in reserved liquid as needed to make beans the right consistency. If you like your beans really smooth, use a food processor and blend in batches.
- If beans seem too dry after mashing, add a little bit of water to bring to desired consistency.
- Skip step #6 if you just want a mean bowl of beans.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 185Total Fat: 5gSodium: 341.8mgCarbohydrates: 26.8gFiber: 6.6gSugar: 2.6gProtein: 8.6g