Description
These Instant Pot Refried Black Beans are a flavorful and creamy side dish made effortlessly using an Instant Pot. Packed with aromatic spices, sautéed onions and garlic, and perfectly mashed to your preferred consistency, this recipe offers a delicious homemade alternative to store-bought refried beans. Perfect for Mexican dishes or as a hearty dip, these beans are ready in just over an hour.
Ingredients
Scale
Beans and Broth
- 1 cup black beans (dried)
- 2 cups water (plus additional, if needed)
- 1 cup chicken broth or vegetable broth (reduced sodium)
- 1 ½ tsp. salt (divided)
Sauté Ingredients
- 2 Tbsp. oil (avocado or olive oil)
- ½ small white or red onion (finely diced, about ¾ cup)
- 2 cloves garlic (finely minced)
Spices
- ½ tsp. cumin
- ½ tsp. chili powder
- ¼ tsp. black pepper
Garnish
- Cilantro (finely chopped, optional)
Instructions
- Prepare the beans: Sort the black beans to remove any debris like rocks or twigs, then thoroughly rinse them under cool running water using a fine mesh strainer or colander.
- Add to Instant Pot: Place the rinsed beans, 2 cups water, broth, and 2 teaspoons of salt into a 6-quart Instant Pot. Ensure the pressure release valve is sealed properly.
- Pressure Cook: Set the Instant Pot to high pressure on the manual function for 30 minutes. Allow approximately 10 minutes for the pot to come to full pressure before the countdown starts.
- Release Pressure: After cooking, allow a natural pressure release for 20 minutes, then carefully open the pressure valve to release any remaining pressure before removing the lid.
- Strain Beans: Strain the cooked beans over a large bowl with a fine mesh strainer, reserving the cooking liquid for later use.
- Sauté Aromatics: Switch the Instant Pot to the sauté function on normal heat. Add oil and diced onion, sautéing for 3-4 minutes until the onion becomes translucent. Add minced garlic and sauté for another 30 seconds until fragrant.
- Add Spices: Stir in cumin, chili powder, the remaining ½ tsp. salt, and black pepper. Continue to sauté for about a minute to toast the spices and release their aroma.
- Combine and Mash: Add the reserved black beans along with ½ cup of the cooking liquid. Mix well and mash the beans with a potato masher until mostly smooth, or use an immersion blender for a creamier texture.
- Simmer to Desired Consistency: Cook the mashed beans for 2-3 minutes, adding more of the reserved liquid as needed to reach your preferred consistency.
- Serve: Serve the refried beans immediately with a sprinkle of finely chopped cilantro, if desired, and enjoy as a side or dip.
Notes
- You can adjust the consistency by adding more cooking liquid to make the refried beans thicker or creamier as preferred.
- Avocado or olive oil adds a nice flavor, but you can substitute with any cooking oil you have on hand.
- Using vegetable broth keeps the dish vegetarian-friendly; chicken broth adds richer flavor but is not vegetarian.
- For a spicier kick, add a pinch of cayenne pepper during the spice sauté step.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for longer storage.
