Instant Pot Refried Beans

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 61.2
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 352.3 mg
  • Total Carbs: 9.1 g
  • Dietary Fiber: 2.7 g
  • Protein: 2.5 g

View full nutritional breakdown of Instant Pot Refried Beans calories by ingredient
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Number of Servings: 24


    4 c dried pinto beans
    1 1/2 c chopped Onions
    4 - 5 cloves Garlic, roughly chopped
    1 Jalapeno pepper, seeded and chopped
    2 tsp dried Oregano
    1 1/2 tsp ground Cumin
    1/2 tsp black pepper
    3 tbsp Crisco Shortening
    4 c Vegetable Broth
    4 c Water
    2 tsp Salt


1. In a large mixing bowl, add the sorted dried pinto beans and fill the bowl with enough water to cover the beans by several inches. Set aside to soak for 15 minutes with you prepare the remaining ingredients.
2. To the instant pot bowl, add the chopped onion, garlic, jalapeno, oregano, cumin black pepper, shortening, broth and water.
3. Use a colander to strain the beans and discard the soaking liquid. Rinse with fresh water.
4. Add the beans to the instant pot bowl, and stir all the ingredients together. It's okay if the shortening is in a solid lump, as soon as the instant pot comes up to pressure/temp, the shortening will melt.
5. Place the lid on the instant pot and ensure the steam release valve is set to sealing. Press the Bean/Chili key, which will show 30 min of cooking time, and increase the time to 45 min. When the instant pot is done cooking, it will come down from pressure naturally, about 50 min.
6. When the pressure is released, open the lid of the instant pot and add the salt to taste. Use an immersion blender to blend the beans to the desired consistency. The beans will appear soupy, but will thicken as they cool

Serving Size: makes 24 half cup servings

Number of Servings: 24

Recipe submitted by SparkPeople user MAZUR157.

TAGS:  Vegetarian Meals |

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