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!
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!
Beans barely covered with the broth.
Starting to blend the beans (after cooking) with the immersion blender.
Beans completely blended to the proper consistency.
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Instant Pot Spicy Refried Beans
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
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Add all ingredients to the Instant Pot. Barely cover the beans with vegetable broth.
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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.
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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.
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Go to town mashing those suckers with a potato masher or an immersion blender.
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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.
So excited for your blog! This recipe is one I have to try. Thanks for sharing!
Do you soak in water or the veg broth? Do you cook in veg broth?
Great questions. I soak in water and then rinse. I cook in the broth.
I never thought of using cilantro stems to help flavor the beans! What a great idea! Thanks! I’ll be trying that!
Approx. 1 package worth. 🙂 I edited it. Thank you for catching that!
I just made these. I forgot to soak the beans so I cooked them for 45 minutes. Heavenly.
I am SO glad you liked them! <3
Did you release naturally as well? If so, how long?
Yes, about 40 minutes.
Quick question… how big is the IP you use? Thanks
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
The 6qt?
Sorry, yes. 🙂
What would you guess the total servings are and how much do you typically eat in one serving?
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.
Thanks! Knowing it makes about 6 cups is perfect 🙂
I’m going to try this one next. Did you make the tortillas in the pic?
I did! Thanks for reminding me, I need to post that recipe! 🙂
I’m going to try this one next. Did you make the tortillas in the pic?
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 🙂
Hi Priti, Just the stems, no leaves. 🙂 I’ve never not soaked first so I’m unsure at what the time would be.
Thank you. Turned out perfect 🙂
I’m curious as to why you use just the stems and not the leaves. Thanks!
The stems actually have more flavor! 🙂
These are so so good, I didn’t make them as spicy but still yummy. We added it to grill veggies and made burritos!
I have made this recipe several times. My family loves it! This is now my go to refried bean recipe.
Should the pressure on manual be higher or low? About to start the cooking process!
High, the default setting. 🙂
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!
That sounds like a lot of bacon fat…..from the whole pound?
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. 😉
What is the difference between dried and canned beans? Can use canned instead of dried in this?
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.
It depends, usually about 1/4-1/2 a cup. 🙂
Great recipe. Can you use canned beans instead of dry beans? Thank you!
Sure, just add the seasonings and blend. No need to add water, or cook, just warm.
Hi! Is this 16 oz of DRIED beans, or 16 oz of beans after they have soaked and expanded? Thanks!
Before. 🙂
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!!
Best I ever had!!!!
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
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!!
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?
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.
How many tablespoons of bacon grease does a package yield? I always save mine so it’s in a jar & solid.
Thanks,
About 1/4 a cup 🙂
When you freeze how do you defrost and reheat?
Thanks
I defrost in the fridge and then reheat on the stove 🙂
I’m curious if this would turn out the same with black beans.
These were so tasty! Thanks for all the amazing recipes.
My husband cannot eat mammal products due to an allergy. Do you think we could substitute duck fat for bacon fat?
Hi Karen,
Yes you can totally substitute duck fat for the bacon fat in this recipe. 🙂
Phenomenal! I never liked refried beans until now. This recipe is simple yet so flavourful.