Instant Pot Vegan Refried Beans are my go-to side dish for any Mexican-inspired meal, and let me tell you, they’re a game-changer. Instant Pot Vegan Refried Beans are not only quick and convenient but also a healthy and satisfying addition to any dinner table. The process begins with simply chopping some onions and garlic, adding a jalapeno for a touch of heat, and then letting the Instant Pot work its magic. Trust me, the results are worth every minute!
Cooking Made Simple
Instant Pot Vegan Refried Beans start with dried pinto beans, which you rinse and toss into the pot along with water, ground cumin, and a bit of salt. The magic happens when the beans cook under pressure for 45 minutes. The Instant Pot makes this process incredibly straightforward, and I love that it handles everything for me. Once the cooking is complete, you’ll let the pressure release naturally, and then it’s time to mash the beans to your preferred consistency. I often use a potato masher for a chunky texture or an immersion blender if I want them extra smooth.
Versatile and Delicious
The beauty of Instant Pot Vegan Refried Beans lies in their versatility. You can adjust the seasoning to your taste, and the beans are delicious with just about any Mexican dish. Whether you’re serving them with warm tortillas, using them as a burrito filling, or just enjoying them as a side with some rice, they’re incredibly versatile. A splash of lime juice or a sprinkle of fresh cilantro can elevate them even more, making them a perfect complement to any meal.
Healthy and Nutritious
Finally, Instant Pot Vegan Refried Beans are not only easy to make but also packed with nutrients. Each serving is rich in protein and fiber while being low in fat and sodium. They make for a hearty, healthy side dish that’s as good for your body as it is for your taste buds. If you’re looking for a simple, satisfying, and nutritious addition to your meals, this recipe is a winner. Happy cooking, and enjoy the deliciousness of these homemade refried beans!
Table of Contents
Chef’s Notes- Instant Pot Vegan Refried Beans
- Pre-soaking Beans: If you’re short on time, you can use the Instant Pot’s quick-soak feature to speed up the process. Just add water to cover the beans by about 2 inches, bring to pressure for 2 minutes, then release the pressure and drain before cooking.
- Texture Tips: For a smoother texture, use an immersion blender to puree the beans. If you prefer a chunkier texture, mash them less thoroughly.
- Seasoning Variations: Feel free to experiment with additional seasonings like chili powder, paprika, or cayenne pepper for a spicier kick. Adjust salt and seasoning to taste after mashing the beans.
- Bean Alternatives: While pinto beans are traditional, you can also use black beans or navy beans. Adjust cooking times if you use different types of beans.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. These refried beans can also be frozen for up to 3 months. Reheat thoroughly before serving.
Instant Pot Vegan Refried Beans
Get ready to whip up the most delicious Vegan Refried Beans in under an hour! Using an Instant Pot, dried pinto beans transform into a creamy, flavorful side dish that’s perfect for any Mexican-inspired meal. This recipe is simple, healthy, and incredibly satisfying. Whether you’re a seasoned chef or a kitchen newbie, you’ll love how easy it is to make these refried beans from scratch. Let’s get cooking!
4
servings15
minutes45
minutes150
kcal1
hourKeep the screen of your device on
Ingredients
- Vegetables
1/2 medium onion, roughly chopped
1/2 jalapeno pepper, finely diced
1 heaping teaspoon minced garlic
- Beans
1 pound dried pinto beans
- Seasonings
1/2 teaspoon ground cumin
1/2 teaspoon salt
- Liquid
Water to cover beans by about 1 inch
- Alternative Ingredients:
Onion: Shallots or leeks can be used as a substitute.
Jalapeno: Replace with green bell pepper for less heat.
Pinto Beans: Black beans or navy beans can be used instead.
Ground Cumin: Substitute with ground coriander.
Salt: Use sea salt or kosher salt.
Directions
- Prepare Vegetables – Roughly chop the onion and finely dice the jalapeno pepper. Add these along with the minced garlic to the Instant Pot.
- Rinse Beans – Thoroughly rinse the dried pinto beans under cold water and add them to the Instant Pot.
- Add Water and Seasonings – Pour enough water into the Instant Pot to cover the beans by about 1 inch. Stir in the ground cumin and salt.
- Cook Beans – Secure the lid on the Instant Pot and set it to SEALING mode. Select MANUAL mode and set the timer for 45 minutes.
- Natural Release – Once cooking is complete, allow the Instant Pot to vent naturally before carefully removing the lid.
- Mash Beans – Remove most of the liquid by ladling it into another container. Mash the beans to your desired consistency using a potato masher or immersion blender. If needed, add back some of the reserved liquid one tablespoon at a time until you reach the desired texture.
Equipment
- instant pot
- chef’s knife
- cutting board
- measuring cups and spoons
- potato masher
Nutrition Facts
- Calories: 150kcal
- Carbohydrates: 27g
- Protein: 9g
- Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Potassium: 600mg
- Fiber: 7g
- Sugar: 1g
- Vitamin A: 2IU
- Vitamin C: 10mg
- Calcium: 4mg
- Iron: 15mg
FAQs- Instant Pot Vegan Refried Beans
Can I use canned beans instead of dried beans?
Yes, you can use canned beans for a quicker option. If using canned beans, skip the cooking step and just heat them in the Instant Pot with seasonings for about 10 minutes.
How do I adjust the recipe for a larger batch?
You can double the recipe, but ensure not to exceed the maximum fill line of your Instant Pot. You may need to adjust the cooking time slightly.
My beans turned out too watery. What can I do?
If your beans are too watery, continue to cook them with the lid off for a few minutes to allow some of the liquid to evaporate. You can also mash the beans more to help thicken them.
Can I make this recipe without an Instant Pot?
Yes, you can cook these beans on the stovetop. Simmer soaked pinto beans in a pot with water and seasonings for about 1.5 to 2 hours, or until tender. You’ll need to adjust the cooking time accordingly.
What can I use instead of jalapeno if I want a milder flavor?
You can use a green bell pepper or omit the jalapeno altogether if you prefer a milder flavor. Adding a pinch of smoked paprika can add a subtle depth of flavor without heat.
