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Instant Loss - Conveniently Cook Your Way To Weight Loss

Encouragement. Motivation. Delicious Recipes.

in Dairy Free· Dinner· Grain Free· Instant Pot Recipes· Mains· Nut Free· Recipes· Side Dishes

Instant Pot Spicy Refried Beans

If you make anything from my site, you have to make my Instant Pot Spicy Refried Beans! Delicious and easy to make, this will become a family favorite in no time!

Instant Pot Refried Beans instantloss.com

I make refried beans every two weeks in my Instant Pot. It’s one of the items I meal prep before the week starts, I always have them on hand. They’re great for quick lunches (tostadas/burritos) and I love using leftovers in my Spanish Quinoa!

Refried beans make a very affordable meal to take to a friend if you want to spread the Instant Pot love! Who doesn’t love a good build your own Tostada bar?

There are so many different variations. For a super simple version, I add pinto beans, homemade vegetable broth, minced onion, cumin, cayenne, and salt (add a little bit of leftover jalapeño juice from a jar of pickled jalapeños for an extra little something something!). They’re so easy and super delicious!

Instant Pot Refried Beans instantloss.com

Beans barely covered with the broth.

 

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Starting to blend the beans (after cooking) with the immersion blender.

 

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Beans completely blended to the proper consistency.

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For more Mexican recipes, click here!

 

      

If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

4.67 from 3 votes
Print

Instant Pot Spicy Refried Beans

Author Brittany Williams

Ingredients

  • 16 ounces pinto beans soaked overnight and drained
  • 1 large onion, diced or 1/2 cup dried minced onion
  • 2 jalapeños, chopped, optional
  • 1/2 bunch of fresh cilantro stems, chopped or 3 teaspoons dry cilantro
  • 1 tablespoon cumin
  • 1 to 2 teaspoons cayenne, spice to taste
  • 1 teaspoon salt
  • Bacon grease from 1 package of bacon, optional but so worth it
  • 8 to 16 ounces homemade vegetable broth, just enough to barely cover the beans

Instructions

  1. Add all ingredients to the Instant Pot. Barely cover the beans with vegetable broth.

  2. Place the lid on the pot. Make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display says 12 minutes.

  3. When the cooker beeps to let you know it’s finished, let it naturally release the pressure until the display says LO: 35 or until the pin has dropped. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot.

  4. Go to town mashing those suckers with a potato masher or an immersion blender.
  5. These beans last for up to 2 weeks in the refrigerator. They also freeze well so if you’ve made too much, save them for another day!

Recipe Notes

Note: Consistency is dictated by how much liquid you add. You want to just barely cover them, even if some of them are peaking out, that's okay.

Also, if you forget to soak your beans overnight you can cook them from dried for 60 minutes, high pressure, with a natural release.

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Filed Under: Dairy Free, Dinner, Grain Free, Instant Pot Recipes, Mains, Nut Free, Recipes, Side Dishes

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Comments

  1. Lori says

    April 6, 2017 at 4:10 pm

    In the refried bean recipe, approximately how much bacon grease do you add?

    Reply
    • bwilliams1289 says

      April 7, 2017 at 1:12 am

      Approx. 1 package worth. 🙂 I edited it. Thank you for catching that!

      Reply
  2. Bee823 says

    April 6, 2017 at 4:15 pm

    This looks so good, cant wait to try it for this weekend… mmmm

    Reply
  3. Susan from Colorado says

    April 6, 2017 at 6:03 pm

    So excited for your blog! This recipe is one I have to try. Thanks for sharing!

    Reply
  4. Debby Bartsch says

    April 6, 2017 at 6:34 pm

    Do you soak in water or the veg broth? Do you cook in veg broth?

    Reply
    • bwilliams1289 says

      April 6, 2017 at 8:10 pm

      Great questions. I soak in water and then rinse. I cook in the broth.

      Reply
  5. Julie says

    April 6, 2017 at 9:34 pm

    I never thought of using cilantro stems to help flavor the beans! What a great idea! Thanks! I’ll be trying that!

    Reply
  6. Michelle says

    April 8, 2017 at 12:14 pm

    I just made these. I forgot to soak the beans so I cooked them for 45 minutes. Heavenly.

    Reply
    • bwilliams1289 says

      April 8, 2017 at 12:30 pm

      I am SO glad you liked them! <3

      Reply
    • Sara says

      January 21, 2018 at 3:50 pm

      Did you release naturally as well? If so, how long?

      Reply
      • Brittany says

        January 22, 2018 at 10:10 am

        Yes, about 40 minutes.

        Reply
  7. Lauren says

    April 8, 2017 at 12:46 pm

    Quick question… how big is the IP you use? Thanks

    Reply
    • bwilliams1289 says

      April 8, 2017 at 12:47 pm

      I have two of this one 🙂
      https://www.amazon.com/gp/product/B00FLYWNYQ/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=insta0271-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00FLYWNYQ&linkId=a033f05aee561b58c3d844969bb66958

      Reply
      • Lauren says

        April 8, 2017 at 1:09 pm

        The 6qt?

        Reply
        • bwilliams1289 says

          April 8, 2017 at 1:42 pm

          Sorry, yes. 🙂

          Reply
  8. Kristin Stanley says

    April 27, 2017 at 9:20 am

    What would you guess the total servings are and how much do you typically eat in one serving?

    Reply
    • bwilliams1289 says

      April 27, 2017 at 10:01 am

      It totally depends on what you’re eating. If you’re eating them by themselves, as a burrito, as a tostada etc. All of this will influence which is why I didn’t put the serving size on this one. It makes about 6 cups and I’d say your serving size would be 1/2-1cup.

      Reply
      • Kristin Stanley says

        April 27, 2017 at 10:59 am

        Thanks! Knowing it makes about 6 cups is perfect 🙂

        Reply
  9. ML says

    May 8, 2017 at 4:50 pm

    I’m going to try this one next. Did you make the tortillas in the pic?

    Reply
    • bwilliams1289 says

      May 8, 2017 at 6:34 pm

      I did! Thanks for reminding me, I need to post that recipe! 🙂

      Reply
  10. M.L. says

    May 8, 2017 at 4:52 pm

    I’m going to try this one next. Did you make the tortillas in the pic?

    Reply
  11. Priti says

    August 5, 2017 at 12:58 pm

    Hi Brittany. You use just the stems of cilantro not leaves? I just want to be sure. If I don’t have time to soak beans how long should I put it on for? Thanks so much 🙂

    Reply
    • Brittany says

      August 5, 2017 at 1:33 pm

      Hi Priti, Just the stems, no leaves. 🙂 I’ve never not soaked first so I’m unsure at what the time would be.

      Reply
      • Priti says

        August 7, 2017 at 5:12 am

        Thank you. Turned out perfect 🙂

        Reply
      • Jennifer says

        September 30, 2017 at 8:17 am

        I’m curious as to why you use just the stems and not the leaves. Thanks!

        Reply
        • Brittany says

          September 30, 2017 at 8:31 am

          The stems actually have more flavor! 🙂

          Reply
  12. Alyson says

    August 16, 2017 at 10:26 am

    These are so so good, I didn’t make them as spicy but still yummy. We added it to grill veggies and made burritos!

    Reply
  13. Alyssa Ramirez says

    August 16, 2017 at 12:01 pm

    I have made this recipe several times. My family loves it! This is now my go to refried bean recipe.

    Reply
  14. Wendy says

    September 4, 2017 at 10:04 am

    Should the pressure on manual be higher or low? About to start the cooking process!

    Reply
    • Brittany says

      September 5, 2017 at 5:16 pm

      High, the default setting. 🙂

      Reply
  15. Jennifer says

    September 28, 2017 at 1:11 pm

    I’m anxious to try these. I LOVE Mexican food. I also love having certain things on hand to throw meals together, such as you mention with the burritos and tostadas. If I were making a burrito, I would grab a large tortilla and start throwing stuff in it, but I’m sure that’s not super healthy. Could you share more on what you throw together, even if it’s posted as a separate recipe? I would love some simple ideas to go with these beans. Thanks!

    Reply
  16. Jan says

    November 10, 2017 at 4:55 am

    That sounds like a lot of bacon fat…..from the whole pound?

    Reply
    • Brittany says

      November 11, 2017 at 2:25 pm

      The bacon fat is not essential. I haven’t eaten pork in over a year so I’ve been making them without for a long time. It just adds a little something if you have it on hand. 😉

      Reply
  17. OLIVIA says

    December 3, 2017 at 6:25 pm

    What is the difference between dried and canned beans? Can use canned instead of dried in this?

    Reply
  18. Corinne says

    January 13, 2018 at 8:55 pm

    How much bacon grease comes from a pound of bacon? We have a container of bacon grease but never paid attention to amour per batch.

    Reply
    • Brittany says

      January 15, 2018 at 11:33 am

      It depends, usually about 1/4-1/2 a cup. 🙂

      Reply
  19. Jeanne says

    January 20, 2018 at 4:24 pm

    Great recipe. Can you use canned beans instead of dry beans? Thank you!

    Reply
    • Brittany says

      January 22, 2018 at 10:12 am

      Sure, just add the seasonings and blend. No need to add water, or cook, just warm.

      Reply
  20. Merrell says

    February 27, 2018 at 11:44 am

    Hi! Is this 16 oz of DRIED beans, or 16 oz of beans after they have soaked and expanded? Thanks!

    Reply
    • Brittany says

      February 27, 2018 at 2:45 pm

      Before. 🙂

      Reply
  21. Erin Gadway says

    May 7, 2018 at 12:48 pm

    How long overnight do you soak? I guess like…about how many hours? I would probably start to soak around 8 at night and don’t know if I should leave them to soak until morning or wait until after work. Thanks!!

    Reply
  22. Lori says

    July 9, 2018 at 12:29 pm

    Best I ever had!!!!

    Reply
  23. MamaSchick says

    October 13, 2018 at 9:53 am

    This is my new go-to bean recipe! Soooo good! I’ve made it twice this week alone 🙂 The addition of cilantro is THE BOMB! Thanks for sharing

    Reply
  24. Amber says

    January 15, 2019 at 11:27 am

    4 stars
    Amazing!! This is the first recipe I’ve made from your site, and these taste fresh out of the restaurant! I didn’t use any bacon grease, and omitted cilantro. I added a little tarragon for my own taste and wow!! I can’t believe these are vegetarian! Thank you so much!!

    Reply
  25. Jacque says

    November 11, 2019 at 9:59 am

    Mine turned out too thin. I followed the recipe exactly and the broth barely cover the beans. I guess I’ll use less if I try to make it again. Any suggestions for salvaging this batch? Soup maybe?

    Reply
    • Admin Instant Loss says

      November 13, 2019 at 1:30 pm

      It sounds like you added too much broth to the beans. To save the existing beans you can but them into the refrigerator to thicken them up. In the future you can always strain the beans if you want the beans to have a chunkier consistency.

      Reply
  26. Tammy says

    January 15, 2020 at 11:13 am

    How many tablespoons of bacon grease does a package yield? I always save mine so it’s in a jar & solid.
    Thanks,

    Reply
    • Admin Instant Loss says

      February 7, 2020 at 12:13 pm

      About 1/4 a cup 🙂

      Reply
  27. Natalie says

    February 23, 2020 at 6:55 pm

    When you freeze how do you defrost and reheat?

    Thanks

    Reply
    • Admin Instant Loss says

      March 3, 2020 at 12:55 pm

      I defrost in the fridge and then reheat on the stove 🙂

      Reply
  28. Lelei Nohr says

    June 12, 2020 at 9:08 am

    I’m curious if this would turn out the same with black beans.

    Reply
  29. Allie says

    October 4, 2020 at 8:26 pm

    5 stars
    These were so tasty! Thanks for all the amazing recipes.

    Reply
  30. Karen says

    October 28, 2020 at 9:07 am

    My husband cannot eat mammal products due to an allergy. Do you think we could substitute duck fat for bacon fat?

    Reply
    • Admin Instant Loss says

      November 16, 2020 at 6:12 pm

      Hi Karen,
      Yes you can totally substitute duck fat for the bacon fat in this recipe. 🙂

      Reply
  31. Ashlee says

    February 1, 2021 at 6:38 pm

    5 stars
    Phenomenal! I never liked refried beans until now. This recipe is simple yet so flavourful.

    Reply

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