Ultra-Creamy Instant Pot Refried Black Beans (No Soak!)
Skip the store-bought stuff and make your own creamy Instant Pot refried black beans at home. No soaking is required, just pure flavor in every bite. They’re the perfect topping for your favorite Mexican dishes or a delicious snack on their own.
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This flavorful recipe unlocks perfectly seasoned refried black beans in your Instant Pot, saving you time and effort without sacrificing taste. Ditch the canned varieties and whip up these ultra-creamy beans in 45 minutes (with only 5- minutes of hands-on time).
Packed with protein and fiber, they make a wholesome base for tacos, burritos, tostadas, dips, and more. The best part? No pre-soaking is required! Simply throw in your pantry staples, let the magic of the Instant Pot work its wonders, and enjoy restaurant-quality refried beans in no time.
Ingredients
Black beans: Ensure to rinse the black beans thoroughly before use to remove any debris or dirt.
Onion and Jalapeno: The onion provides a savory base for the dish; ensure it’s finely chopped for even distribution of flavor. Adjust the amount of jalapeno based on personal spice preference; remove seeds for milder heat.
Spices: I am using ground cumin, chili powder, garlic powder, and fennel powder. I am using ground fennel as a substitute for epazote.
See the recipe card for the complete list of ingredients and quantities.
Step-by-step Instructions
Step 1: Set the Instant Pot to saute mode and add oil. Once it heats, add the onion and jalapeno. Saute for 4-5 minutes or until the onions begin to brown.
Step 2: Cancel the saute mode and add all the remaining ingredients. Mix well and secure the IP lid.
Step 3: Set the Instant Pot in Bean/Chili mode for 40 minutes. Do a natural pressure release for 10 minutes, then do a quick manual release of the remaining pressure.
Step 4: Blend using an immersion blender until it reaches the desired consistency.
Expert Tips
- Swap water for vegetable or chicken broth for added richness.
- For a more traditional version, use pinto beans instead of black beans.
- I like to blend the cooked beans well to achieve a smooth and creamy texture. If you prefer, you can blend them less to keep them chunky.
- You can use canned or cooked dried black beans in this recipe. In that case, reduce the cooking time to 5 minutes.
- Leftover refried black beans can be stored in an airtight container in the refrigerator for up to 3-4 days or in the freezer for up to 3 months.
Serving Suggestions
- Serve these creamy refried black beans in a chicken burrito bowl alongside grilled chicken, rice, lettuce, tomatoes, and avocado slices for a delicious chicken burrito bowl.
- Add a spoonful to warm tortillas before filling with cauliflower lentil tacos ingredients like seasoned cauliflower and lentils, garnished with cilantro and onions.
- For a taco Buddha bowl, use the beans as a protein-rich base with quinoa or rice, topped with colorful veggies and your favorite dressing.
- For a perfect game-day snack, use them in loaded nachos. Spread the beans over tortilla chips, sprinkle with cheese, and add toppings like onions, jalapenos, and salsa.
Recipe FAQs
Yes, you can substitute canned black beans for dried ones in this recipe. Drain and rinse the canned beans before using, and reduce the cooking time to 5 minutes since canned beans are already cooked.
Absolutely! You can omit the jalapeno if you prefer a milder dish. You can also remove the seeds and membranes from the jalapeno before chopping to reduce the heat without omitting them.
If you don’t have fennel seeds or epazote, you can simply omit them from the recipe. While they add a unique flavor, the dish will still be delicious without them.
Yes, you can adapt this recipe for a slow cooker. Simply saute onions and jalapeno in a frying pan and transfer them to the slow cooker along with other ingredients. Cook the beans on low heat for 6-8 hours or on high heat for 3-4 hours until tender.
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Equipment
- Immersion blender
Ingredients
- 1 cup dried black beans rinsed
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 small jalapeno finely chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 teaspoons garlic powder
- 1 teaspoon ground fennel (use epazote if available)
- ½ teaspoon salt adjust as per taste
- 2½ cups water
Instructions
- Set the Instant Pot to saute mode and add oil. Once it heats, add the onion and jalapeno. Saute for 4-5 minutes or until the onions begin to brown.
- Cancel the saute mode and add all the remaining ingredients. Mix well and secure the IP lid.
- Set the Instant Pot in Bean/Chili mode for 40 minutes. Do a natural pressure release for 10 minutes, then do a quick manual release of the remaining pressure.
- Blend using an immersion blender until it reaches the desired consistency. Serve immediately or store.
Notes
- Swap water for vegetable or chicken broth for added richness.
- For a more traditional version, use pinto beans instead of black beans.
- I like to blend the cooked beans well to get a smooth and creamy texture. You can blend less to keep it chunky if you prefer.
Nutrition
