Refried Pinto Beans – Instant Pot Option

Pinto Beans or refried beans are flavorful, velvety creamy in texture and super satisfying. They are easy to prepare and taste amazing!

These home made pinto beans taste way better than canned one and they do not contain lard. This fat free refried beans recipe is easy whip up in Instant Pot or crockpot.

To make the beans the traditional style, you have to cook them in water first to soften them. Then you fry them in a pot or skillet with fat and seasonings. In this vegan recipe, we slow cook the beans and use the creamy texture by blending them.

This is another one of my family’s favorite dish. However, I try to make it as healthy and high nutritious as possible. So rest assured, there is no frying or refrying any beans here. Just slow cooked, mashed beans that are creamy, flavorful and terrifically yummy.

Our family is a big fan of Mexican food . There is a very humble, unassuming place called “Taco El Norte” near my house. They whip out some awesome Mexican fiesta dishes. Needless to say, we are a regular there. But with our clean eating mission , it’s now equally important to make similar tasting dishes with minimum ingredients and high on efficient nutritional quotient at home.

Making these vegetarian refried pinto beans has become a staple in my casa. I use it as a base for several creative dishes. You can use them in tacos, burritos, bean quesadillas or enchiladas, 7 layer dip or salads. My boys love to take warm bean dip with cheese and sautéed veggies in their Thermos for school lunches.

Featured above is one such beautiful meal. Easily put together Tacos with sautéed vegetables and pickled onions . Very budget friendly, beautifully presented and healthy taco dinner can be enjoyed by the entire family.

Back to making these lip smacking yummy beans.. Mexican Style Refried Beans are simple to make when you cook them in pressure cooker. You can use electric pressure cooker like InstantPot or a slow cooker.

INGREDIENTS USED:

  • Pinto Beans : Rinsed and washed
  • Minced Garlic
  • Smoked Paprika – Adding smoked paprika kicks up the flavors to another notch. Trader Joe’s Smoked Paprika is my go to spice for anything to make exotic and rustic. It has nice bold flavor which brings instant earthiness to any dish you add it to. The hard work of slowly roasted pepper flavor is instantly and easily achieved by using this spice.
  • Coriander Cumin Powder – You can use premix coriander cumin powder or use half tbsp. cumin and half tbsp. of coriander powder. This gives nice aroma and makes these beans very flavorful.
  • All purpose seasoning blend- The 21 Seasoning Salute is a versatile blend of 21 exotic herbs and spices. a superb flavor enhancer, this spice blend is my another go-to mix for everyday cooking.
  • Salt and crushed black pepper and chopped Cilantro for garnish

How to Freeze Pressure Cooker Refried Beans?

This pinto beans recipe is a keeper when it comes to making a big batch and using the leftovers for multiple uses later. Cooked beans thicken substantially over time so make sure to leave enough room for expansion when you store it.

I like to store them in glass container ( only 3/4 full ) . For big batch freezing, cool them completely and use freezer bags. If you notice thicker beans, add some liquid – water or broth before reheating. The beans soak up substantial water as you go so you will have to adjust the liquid to get desired texture and consistency.

Should I soak the pinto beans to make Instantpot Refried Beans?

It is a personal preference. I have done these beans soaking and non soaking and they turn out perfect either way.

You have to adjust liquid quantity while cooking depending upon if you are using the soaked or un-soaked beans. Also make sure to have at least 1/2 inch liquid above beans for smooth cooking. You will notice that the beans do look runny right after cooking however as they cool down, they start to thicken up well.

You will love this No Lard, Refried Beans Recipe because

  • Easy dump and go recipe
  • Gluten-free
  • Fat Free
  • Vegan, hearty and filling
  • Affordable and budget friendly.
  • Perfect for meal prep since it freezes well.
  • Can be used as a filling in multitude of dishes

Here are some of our reader’s favorite hearty and comforting recipes. All these recipes make excellent easy weeknight dinners and they store well so you can use them on meal preps. These recipes are affordable ( less than $10 for 4 servings) are hearty, filling and comforting.

HOW TO MAKE HOME-MADE REFRIED PINTO BEANS:

INSTANT POT INSTRUCTIONS :
Put the dry beans in a colander and rinse with cool water. Place the rinsed beans, minced garlic and all other ingredients into the main pot. Pour in the water and stir to combine. Close the lid. Vent in seal position. Choose Bean Mode. After it’s done ( usually 35-40 mins) wait for NPR natural pressure release.

Open the lid. Mash the beans with a potato masher or immersion blender. Add some warm water as needed to attain desired consistency. Keep the beans a little thinner in texture when you first mash them. They will thicken substantially as they cool down.
Serve warm or room temperature, your choice.

CROCK POT DIRECTIONS:

Put the dry beans in a colander and rinse with cool water. Place the rinsed beans, minced garlic and all other ingredients into a slow cooker. Pour in the water and stir to combine. Cover and cook on High for at least 6 hours, adding more water as needed.

STOVE TOP DIRECTIONS:

Put all the ingredients in the heavy bottom Dutch oven or soup pot. On a high heat, let the mixture come to boil. Reduce the heat. Cover the pot with the lid.

Let it simmer for at least 45-60 minutes. DO check intermittently to make sure there is enough water for the beans to cook. Turn off the heat when beans are fork tender and mushy. Open the lid. Mash the cooked beans to desired consistency. Serve warm and enjoy !

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If you make this VEGAN REFRIED PINTO BEANS RECIPE do let us know how you like it by star rating it and leaving a comment below.

Pinto Beans served as mexican style refried beans in white bowl and garnished with pickled onion and jalapeno pepper slices

Refried Pinto Beans - Instant Pot

Yield: 10 servings
Prep Time: 5 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes
Total Time: 1 hour 15 minutes

Refried pinto beans are hearty and comforting beans that are easy to prepare at home and taste way better than canned beans. This lard free and fat free recipe can be done by using electric pressure cooker like Instantpot. Vegan, gluten, oil and soy free

Ingredients

  • 1 lb. dry pinto beans
  • 4-5 cloves garlic minced
  • 1 tbsp. cumin coriander powder
  • 2 tsp - 21 seasoning salute or any other all purpose seasoning blend
  • 1 tsp smoked paprika
  • 6 cups of water or vegetable broth
  • Sea Salt and crushed black pepper to taste

Instructions

INSTANT POT DIRECTIONS :

1) Put the dry beans in a colander and rinse with cool water. Place the rinsed beans, minced garlic and all other ingredients into the main pot. Pour in the water (broth) and stir to combine. Close the lid. Vent in seal position. Choose BEAN Mode. After it's done ( usually 25-30 mins) wait for NPR natural pressure release.

2) Open the lid. Mash the beans with a potato masher or immersion blender. Add some warm water as needed to attain desired consistency. Keep the beans a little thinner in texture when you first mash them. They will thicken substantially as they cool down. 

Serve warm or room temperature, your choice !

CROCK POT DIRECTIONS:

Put the dry beans in a colander and rinse with cool water. Place the rinsed beans, minced garlic and all other ingredients into a slow cooker. Pour in the water and stir to combine. Cover and cook on High for at least 6 hours, adding more water as needed.

Follow the directions listed under #2 as above for mashing the beans and serving.

STOVE TOP DIRECTIONS:

Put all the ingredients in the heavy bottom Dutch oven or soup pot. On a high heat, let the mixture come to boil. Reduce the heat. Cover the pot with the lid.

Let it simmer for at least 45-60 minutes. DO check intermittently to make sure there is enough water for the beans to cook. Turn off the heat when beans are fork tender and mushy. Open the lid.

Follow the directions listed under #2 as above for mashing the beans and serving.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgCarbohydrates: 37gFiber: 9gSugar: 1gProtein: 13g

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2 thoughts on “Refried Pinto Beans – Instant Pot Option”

  1. What can I use instead of the 12 Seasoning Salute? There is no 12 seasoning in store near me.. And no Trader Joe in our country?

    Reply

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