This is legit. Forget any other refried beans recipe you’ve tried or eaten at a restaurant, these are my favorite! Better than a restaurant Instant Pot Refried Beans.
I often use the quality of the refried beans to judge a good Mexican restaurant…the refried beans and the chips and salsa. Anyone else with me? They just have to be good! These Better Than a Restaurant Instant Pot Refried Beans, amazing!
If they bring out some wannabe, nice try chips and salsa, I’m not going to be anxious to dig into my food and the refried beans usually end up being meh. These Better than a Restaurant Instant Pot Refried Beans have ruined me forever. All refried beans will be meh compared to these!
It all comes together super easy and takes less than hour to cook. Booyah!
Steps to Making Refried Beans in the Instant Pot
- Soak the Beans
Let’s be clear from the get go, the dry pinto beans have to be soaked in water for at least 8 hours before doing anything in the Instant Pot. It takes some planning ahead, so don’t save everything for the last minute thinking the Instant Pot is going to save your hiney! Soak those beans!
- Instant Pot
From there, it can’t get any easier. Add your beans and chicken broth (and/or water) to the Instant Pot and cook on high pressure for 30 minutes with a 10 minute natural release and then a quick release. Drain all of the liquid from the beans saving 2 cups of the liquid.
- Smash the Beans and Season
Add one of the cups back into the beans and all the seasonings (cumin, onion powder, garlic powder, chili powder and salt) and smash them with a potato masher. Use as much of the second cup of the liquid as you need to get the consistency you want in the beans.
You can skip the cumin and chili powder if you’re looking for a more plain refried beans but we love it. Or try adding more kick with jalapeno, cayenne etc!
- Add all the Toppings
Then you can top the beans with whatever you want…cotija cheese, jalapenos, salsa, tomatoes, lime wedges, cilantro, hot sauce, etc. That’s it! You have the best refried beans ever!
Why are They Called Refried Beans?
Why on earth are they called refried beans when there is no frying involved?! Not to mention there’s no “refrying” done either. This confusion all stems from a bad translation from Spanish. In Spanish, refried beans are called “frijoles refritos”.
Translated literally, they are called beans refried. However, the prefix “re-” in Spanish doesn’t always mean “again” or “twice”. In this case, the “re-” means “very well”. So refried beans should really be called “very well cooked beans”. Haha…just doesn’t quite have the same ring to it!
Traditional refried beans are soaked and then cooked once usually with onions. Then they are mashed and lard is added, and they are cooked again until they are pretty dry. See…twice cooked or very well cooked! Thanks to the Instant Pot, they only are cooked once here and you can leave your fat pants in the drawer because we aren’t using any lard. Woot!
Can Refried Beans Be Made in a Slow Cooker?
Yes! This recipe can be made in the slow cooker. Follow the recipe instruction and then put everything in a slow cooker for 8-9 hours on high.
Can Refried Beans be Frozen?
Yes, these refried beans freeze beautifully. Let them cool to room temperature and then store them in an airtight container. They will last in the freezer for 3-4 months. When you are ready to eat them, thaw them in the refrigerator overnight and reheat them in the microwave or on the stove top.
How Long do Refried Beans Last?
These homemade refried beans will last 3-4 days in the fridge and make great leftovers. They heat up very well. If they get dry at all from reheating, just add a little water or olive oil to thin them out.
Are Refried Beans Gluten Free?
Yes, pinto beans are naturally gluten free as is chicken broth and all the seasonings. If you swap the chicken broth for vegetable broth, these can be made vegetarian too. These
are packed with protein and quite healthy!
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You just want to grab a hot, fresh rotisserie chicken from the store but then what do you make with rotisserie chicken? The BEST Smothered Honey Lime Chicken Burritos of course!Get the Recipe
Looking for more awesome Instant Pot recipes? Try our Better Than Your Grandma’s Instant Pot Chicken Noodle Soup, Instant Pot Pineapple Mexican Shredded Chicken, Award Winning Instant Pot Turkey, Smoky BBQ Instant Pot Ribs, Instant Pot Homemade Yogurt, Award Winning Instant Pot Chili, or our Instant Pot Peanut Butter Cup Cheesecake!
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- 6 Cups (1 Bag) Dry Pinto Beans
- 12 Cups Chicken Broth *see note
- 2 1/2 Teaspoons Ground Cumin
- 1 1/2 Teaspoons Garlic Powder
- 1 1/2 Teaspoons Onion Powder
- 2 Teaspoons Chili Powder
- 2 Teaspoons Salt
- Cotija Cheese
- Jalapenos, sliced
- Salsa or tomatoes
- Cilantro, chopped
- Sliced Limes
- Dump the beans in a large bowl and cover completely with water. Allow to soak for 8 hours or overnight.
- Drain and rinse the beans.
- Dump the beans into the instant pot.
- Add the chicken broth and water (we use all chicken broth) and put the lid on with the valve on seal.
- Turn the instant pot on to high pressure for 30 minutes.
- Allow a natural release for 10 minutes and then quick release.
- Drain all of the liquid off of the beans reserving 2 cups of the liquid.
- Add 1 cup of the liquid back in the pot along with all seasonings and using a potato masher, smash the beans. Add more liquid as needed from the second reserved cup.
- Serve with toppings if desired.
*You can substitute some broth with water if you want to cut calories or sodium, just make sure the total amount of liquid is 12 cups. You will lose some flavor the more water you use.
You can easily half or even quarter this recipe. It's 1 cup of beans to 2 cups of water and reserve only 1/2 cup of the liquid for mashing.
Serving Size:1/3 cup
Amount Per Serving:Calories: 363 Total Fat: 2g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 1330mg Carbohydrates: 64g Fiber: 16g Sugar: 4g Protein: 23g