Quicky Cooking magic happening... ⚡
Instant Pot Refried Beans
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 8 cups water
- 1 lb dry navy beams, rinsed and picked through
- 1 tbsp olive oil
- 6 oz bacon, cut into small pieces
- 1 medium onion (I used 3/4 of a large red onion)
- 1 1/2 cups water, divided. (Use left over bean cooking water)
- 1/2 cup ketchup
- 1/4 cup molasses
- 1 tbsp brown sugar
- 1 tsp yellow prepared mustard
- 2 tbsp maple syrup ( I added 4 more tbsp)
- 2 tsp apple cider vinegar
- 1/4 tsp black pepper
- 1 1/2 tsp salt
- (Optional: I started adding a large green pepper, love it more)
🍳 Quick Cooking Steps
Combine water and beans in an instant pot. Close lid and select pressure cook setting. Set timer for 15 minutes.
Release pressure using the natural-release method for 20 minutes; then quick release the remaining pressure according to manufacturer's directions. Remove lid. Drain and reserve the bean cooking liquid. Rinse and wipe out the instant pot.
Turn on instant pot and select saute setting. Add olive oil When instant pot is hot, add onions and fry for 2 minutes. Add bacon and cook another couple of minutes. Pour in 1/2 cup of bean liquid and scrape any brown bits off the bottom. Turn instant pot off.
Whisk together ketchup, molasses, brown sugar, mustard, maple syrup, apple cider vinegar, black pepper & salt. Return beans to instant pot and add 1 cup of bean liquid and the ketchup mixture. Gently stir. Close lid and set instant pot to pressure cooking setting. Set timer for 35 minutes.
Release pressure using the natural release method for 20 minutes. Then quick release remaining pressure. Remove lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart Instant Pot
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Potato masher or immersion blender
- Colander for draining
- Large bowl for sorting beans
- Wooden spoon
⚡ Quick Cooking Tips
Add a ham hock or bacon for non-vegetarian version
Use black beans instead of pinto beans for variety
Add chipotle peppers in adobo sauce for smoky flavor
Include diced bell peppers for extra vegetables
Use chicken broth instead of water for richer flavor
Add Mexican oregano for authentic taste
Top with fresh avocado for healthy fats
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 45min, Running 20min, Cycling 30min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled refried beans in airtight containers for up to 5 days in the refrigerator Keep beans slightly more liquid than desired as they will thicken when cooled Store in portion-sized containers for easy meal prep
🔥 Reheating Tips
- Reheat in microwave with a splash of water, stirring every 30 seconds Warm on stovetop over medium-low heat, adding water as needed Can be reheated in Instant Pot using SAUTE function with frequent stirring
⏰ Make Ahead Tips
- Sort and rinse beans the night before Prep onions, garlic, and jalapeo up to 24 hours in advance Make a double batch and freeze portions for future meals
❄️ Freezing Guide
- Freeze in airtight containers or freezer bags for up to 6 months Leave room for expansion when freezing Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve as a side dish with Mexican rice and tacos Use as a filling for burritos or quesadillas Top with fresh cilantro, diced tomatoes, and lime wedges Garnish with crumbled queso fresco or shredded cheese Serve with warm tortillas for dipping
⚠️ Common Mistakes
- Not sorting beans before cooking Adding salt before beans are fully cooked Using too little liquid for pressure cooking Skipping the natural release period Over-mashing the beans making them too pasty
🎨 Recipe Variations
- Chorizo Refried Beans: Add cooked Mexican chorizo Spicy Version: Double the jalapeos and add cayenne pepper Tex-Mex Style: Add diced tomatoes and corn Cuban Style: Use black beans and add bell peppers Cheesy Version: Stir in shredded cheese while mashing
❓ Quick Cooking Q&A
Yes, but reduce cooking time to 5 minutes at high pressure with quick release
No, that's the beauty of the Instant Pot - no soaking required
This can happen with old beans or if cooking at high altitude. Add 10-15 minutes cooking time
Yes, but don't exceed the max fill line of your Instant Pot
Use SAUTE mode after mashing to evaporate excess liquid
As written, they're mild. Adjust jalapeos and spices to taste
Yes, they freeze well for up to 6 months in airtight containers
An immersion blender or regular blender works well too
Yes, simply omit the oil and use water for sauting
They'll stay fresh for 5-7 days in an airtight container
Yes, black beans or navy beans work well with similar cooking times
This usually means not enough liquid or food stuck to the bottom
Yes, but add them after pressure cooking to prevent mushiness
It's a basic version - add lard or bacon for more traditional flavor
Microwave with a splash of water, stirring occasionally
