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Make the best refried beans in the Instant Pot with this easy, no-soak recipe! These beans turn out perfectly creamy, flavorful, and packed with authentic Tex-Mex taste. Made with simple pantry ingredients like pinto beans, garlic, onion, and a blend of seasonings, they’re budget-friendly and healthier than canned. Ready in about 1 hour, this foolproof method saves time while delivering restaurant-quality results!
Spread them into a taco, or burrito or place a spoonful onto a loaded taco salad. We love to make them into griddle tacos, and often use them as a dip for chips. Lot of possibilities with this one, friends!
Hope you get a chance to try them!
Ingredients
- 1/2 C onion, minced
- 3 slices bacon, cut into small pieces
- 1 tsp garlic, minced
- 2 C pinto beans
- 6 C water
- 6 tsp beef bullion granules
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp pepper
Instructions
- Turn your instant pot to the sauté setting. Add the onion and bacon. Cook, stirring occasionally, until the onions are translucent and the bacon begins to brown.
- Add the garlic and sauté for a few more minutes.
- Add all the other ingredients and give it a nice stir.
- Cover the instant pot, and make sure the vent is closed. Cook on high pressure for 60 minutes.
- Release the vent manually, or allow it vent naturally, either choice is fine.
- Remove 1 1/4 cups of the liquid from the pot. Reserving it, in case you want to add a bit back in after you have blended the beans.
- Using an immersion blender, carefully blend the beans to desired consistency. I like to leave some of the beans in tact, so it's not too soupy.
- If the mixture is too thick for your liking, add a bit of the reserved liquid.
Serve and enjoy!
Notes
Spread these delicious beans into a taco, or burrito or place a spoonful onto a loaded taco salad. We love to make them into griddle tacos, and often use them as a dip for chips. Lot of possibilities with this one, friends!
