MEGA flavorful Instant Pot Mexican Refried Beans. Take this classic Mexican dish to the next level but making it fresh from scratch!
Making homemade beans from scratch may sound like an intimidating task which often leads to the consumption of canned beans. While in reality, cooking homemade beans is incredibly easy, much healthier and taste super fresh and flavorful.
As a Brazilian native I know a thing of two about beans…
Homemade Beans v. Canned Beans
Although you might be required to invest some time (and planning) when it comes to making homemade beans, the outcome is serious far apart to even compare. Fresh homemade beans are incredibly delicious, fresh and flavorful, you can tell by the first bite. They also freeze really well, and you can separate into batches to use throughout the week(s) or month(s)
Canned beans has it’s benefits such as convenience and I’ll say this -there are a few good brands out there. However I wouldn’t recommend that you strictly rely on canned beans because they tend to be high in sodium and added unwanted ingredients to preserve it’s long shelf life, as well as the can itself which must be BPA free.
Here are a few favorite BEANS recipe to try:
There are so many kind of beans out there, I don’t know which to choose!
Fair enough! As much as I like to think that I’ve tried every single type of beans, once in a while I see a variety that I have’t tried before. But if you just want to get your feed wet and start introducing beans to your family, this is a good place to start;
Pinto Beans – a common variety of beans, it has a softer texture and perfect to eat mashed, in soups or broth-y recipes, also used in the classic Mexican refried beans.
Black Beans – also a common variety, used in worldwide cuisines. Black beans can hold it’s shape better then pinto and therefore it’s a great option for salads. Best known as the “beans” for Brazilian feijoada.
Kidney Beans – a little larger in size compared to pinto and black beans. Kidney beans resembles the shape and color of a human kidney, and therefore it’s name. Kidney beans are widely used to make Chili although often mixed with other types of beans.
Today we are going to use pinto beans to make the classic Mexican Refried Beans in the instant pot. This is a rather quick process because we are pre-soaking our beans, which not only helps to soften the beans also to eliminate the indigestible complex sugars that cause gas.
This Instant Pot Mexican Refried Beans is MEGA flavorful, fresh and delicious. Serve with brown rice, grilled veggies and meat for a HEALTHY and fulfilling meal. But if you want to take it up a notch, be sure to serve alongside this Restaurant-Style Mexican Rice. Hmmm sooo good!!
Instant Pot Mexican Refried Beans
- 1 1/2 cups dried pinto beans, soaked overnight
- 4 oz pancetta
- 1 tbsp olive oil
- 3 cups filtered water
- 1 pinch salt and pepper, to taste
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cumin
INSTANT POT INSTRUCTIONS
- Turn the instant pot on sauté mode. When hot add in oil and pancetta. Let the pancetta sauté for up to 5 minutes, stirring occasionally.
- Meanwhile drain beans from overnight water and wash beans thoroughly. Add beans and water to instant pot.
- Turn off sauté function. Close the lid and seal the vent valve. Cook on high pressure for 15 minutes. When done allow for natural pressure release.
- Carefully open the pot. You might want/ need to remove some of the liquid. If needed you can add back the bean liquid during the blending/ mashing process. It’s best to start with less liquid and add if needed* I removed about 1 cup of liquid and didn’t need to add it back.
- Add in the spices and seasoning. Using an immersion blender, work it for 1-2 minutes or until you have reached a consistency of your preference.
- Serve with fresh cilantro and jalapeño. Refrigerate remaining refried beans in an air tight glass container.
STOVE TOP INSTRUCTIONS (NO PRESSURE COOKER!)
- Heat oil in a large pot, preferably a heavier pot such as Dutch oven or cast iron. Add pancetta (can be replaced for bacon or pork belly) let it sauté for up to 5 minutes, stirring occasionally.
- Meanwhile drain beans from overnight water and wash thoroughly. Add beans and 6 cups water to the pot.
- Turn the heat down to medium/ medium-high and cover. Cook for about 1 hour and 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.
- Make sure there is some liquid in the pot, otherwise add some water (about 1 cup of liquid needed, either from bean broth or added). Add in the spices and seasoning. Using an immersion blender, work it for 1-2 minutes or until you have reached a consistency of your preference.