Put aside your canned beans and pull out the Instant Pot! This rich and creamy recipe for vegan refried beans is infinitely better homemade. Seasoned to pair perfectly with tortillas, salsa, and any other Mexican-inspired dishes, these pressure cooker refried beans will be devoured before you know it!
- 16 oz of dry pinto beans (or 2 cups)
- 1 teaspoon of chipotle
- 1 teaspoon of cumin
- ⅛ teaspoon of cayenne pepper (optional)
- 3 cups of vegetable broth
- The night before you want to make the beans, place the dry beans in a large bowl and cover with water until level reaches 2 inches above beans. Let sit at least 8 hours or overnight.
- Drain the bean water and rinse the soaked beans thoroughly.
- Plug in your Instant Pot and pour the rinsed beans into the pot.
- Pour in 3 cups of vegetable broth and add in spices. Mix well.
- Secure the lid onto the Instant Pot and make sure it’s in the sealed position.
- Select the manual button and adjust time to 25 minutes. When the pot beeps, it’s started the pressure and you can leave it until done.
- When the Instant Pot is done cooking, let it sit in natural release for 20 minutes. Move the indicator into the release position to release any extra pressure/steam. Press the off button to turn off.
- At this point the beans are done. You can either keep the beans as they are, blending or mashing until desired consistency, or you can drain any excess liquid before mashing the beans. It depends if you like the texture of your beans smooth and creamy or thick and chunky.
- If you don’t have pre-made or homemade vegetable broth, feel free to use 2 teaspoons of bouillon paste in 3 cups of water instead.
- Vary the amount of spices to your taste.
- Add a few drops of Cholula or your favorite hot sauce for extra spiciness.
Keywords: instant pot, refried beans, beans, homemade, sustainable, dinner, mexican