Instant Pot Refried Beans Recipe (2024)

FAQs

What is the ratio of beans to water in an Instant Pot? ›

Place the beans in the Instant Pot and cover with plenty of cold water (6-8 cups for 1 pound of beans). Select the Pressure Cook setting at high pressure for 5 minutes.

While canned refried beans are convenient, they're no match for the creamy and flavorful refried beans served at your local Mexican restaurant. If you're wondering what is the secret ingredient for restaurant-quality refried beans, the answer is fat.

Note on Navy Beans: Navy beans can get mushy if not pre-soaked. So if preparing them for baked beans or something you want to hold its shape, it is best to soak them for 8-12 hours in cold water and then drain and cook for 15 minutes on high pressure with natural pressure release.

I like to sprinkle in some taco seasoning, but you could add whatever spices you like — garlic powder, cumin, and chili powder are all good calls. Then, you mash the beans up directly in the pan and add just a little bit of vinegar at the end to really make the beans sing.

Yes, technically speaking, you can cook beans in the Instant Pot without soaking. However, you will find that the cooking times can be all over the place, and the final product is often inconsistent. Some beans will be overcooked and completely decimated, while others are still gritty or firm in the center.

Place rinsed beans in a large cooking pan. Cover with 3 cups of water per 1 cup of beans. Use 10 cups for a 1 pound bag.

If your beans are still too watery after prolonged cooking and mashing, consider adding a thickener like cornstarch, all-purpose flour, or arrowroot. To do this, first, make a slurry of equal parts thickener and water, then slowly add it to your refried beans. They should thicken considerably.

Most Mexican restaurants buy their refried beans already canned, so it's likely they contain lard. It's very easy to buy canned refried beans without lard, but you have to do it on purpose. If you are concerned about lard or no lard, you will have to ask the server at the restaurant.

Refried beans (from Spanish: frijoles refritos, lit. 'rehashed or warmed-over beans') is a dish of cooked and mashed beans that is a traditional staple of Mexican and Tex-Mex cuisine, although each cuisine has a different approach when making the dish.

If your beans aren't quite done, here's what to do: Put the lid back on the pressure cooker and make sure the release valve is set back to "sealing." Cook at high pressure for another 5 to 10 minutes (depending on if you think your beans need just a little more time or a little more time to finish).

How do you thicken beans in an Instant Pot? ›

For a thicker liquid, press the Sauté button on the Instant Pot and let the liquid simmer down for about 10 minutes with the lid off. The liquid should thicken and have a more concentrated flavor. Mash a few of the beans in the liquid for an even thicker texture.

Double-check your parts before you close up the pot for cooking. An improperly sealed lid can cause the Instant Pot to just cook and cook your contents as it attempts to reach pressure. This will lead to scorching and then a burn notice. Make sure that you're using enough liquid.

Why Do Restaurant Refried Beans Taste So Good? Most authentic Mexican restaurants use lard in their refried bean recipes which adds another layer of flavor and helps achieve the ideal creamy texture.

Yet, since refried beans often contain added fat and salt, they may be higher in calories, saturated fat, and sodium than other beans. These factors may impair your weight loss goals, raise your risk of heart disease, and increase your blood pressure levels.

You'll see in the recipe below that I add milk, not water, to my refried beans. It's just enough to give them a creamier texture and a richer flavor. If you prefer non-dairy, just swap out the milk for water or even chicken or vegetable broth.

Get to know the golden ratio

For drip coffee brewing — which encompasses most home coffeemakers, bulk brewers and pour-overs — Helfen says that the ratio of 60 grams of coffee to one liter of water, or roughly 1:17, is the one most commonly used by coffee pros (and is often referred to as “the golden ratio”).

I soak 2 lbs of beans overnight and cook them the next day in the Instant Pot. In less than 45 minutes of "I-forgot-I-am-cooking-beans" later, you have about 12 cups of cooked beans all ready at your disposal.

We recommend starting with a 15.5:1 ratio (20 grams of coffee to 300 grams of water), but your taste may land anywhere between a 15:1 to 17:1 ratio. So to figure out how much water to use weigh out your coffee and multiply it by your preferred ratio. For example, for a 16:1—25g of coffee x 16 = 400g of water.

Pour off some liquid from the beans, clearing at least 1 inch from the top of the can, but leaving some liquid. Add beans and remaining liquid, ketchup, brown sugar, and mustard to the Instant Pot®. Mix in bacon. Close and lock the lid.