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Enjoy Chef Chaza’s super easy and delicious recipe for creamy Instant Pot Mexican Style Refried Beans! This Instant Pot Refried Beans recipe uses simple vegan ingredients and cooks much faster than traditional techniques!
Mama Cooks Love presents Chef Chaza Smith as she shares her unique talent for creating delicious vegetable and plant based cuisine, meals she lovingly shares with family and friends. Chef’s tried, tested and perfected recipes highlight her passion for discovering mouthwatering natural flavors from wholesome farm fresh ingredients. Chef Chaza also reveals professional insights while showing how any home cook can turn simple ingredients into healthy, colorful, fresh and photo-worthy delights everyone can enjoy!
Time to cook: 15 Minutes prep + 45 Minutes cooking + 15 Minutes re-frying beans
Ingredients for Instant Pot Refried Beans:
3 Cups – Pinto Beans
6 to 9 Cups – Water
¼ – Onion
¼ Cup – Chopped Onion
¼ Cup – Olive Oil
3 – Cloves of Garlic
Salt to taste
Make sure the beans are washed and all foreign object, like rocks, have been removed. Put the beans and ¼ whole onion (not the chopped onion!) into the Instant Pot. Set the timer for 40-45 minutes, and start. After done cooking, let the beans rest for 15 minutes. Beans should be creamy and delicious.
In a large pan, heat up the Olive Oil on medium heat, and brown the Garlic and Onions in the Olive Oil, adding a pinch of salt to season. As soon as the Garlic is golden-brown, ladle the beans into the pan (avoiding the liquid), and smash them into the pan with the back of the ladle or large spoon. Check if the beans need more salt or Olive Oil, add more salt if needed.
Beans should soon be ready to taste, season with Salt as needed. Top with Mexican Style cheese to style for a photo-ready side dish!