Best Instant Pot Refried Beans Recipe - Vegan in the Freezer (2024)

• 1 cup onion - white onion, diced
• 4 cloves garlic, finely chopped
• 2 pounds 32 ounces weight, dried pinto beans
• 4 cups vegetable broth
• 8 cups water
• 2 tablespoons white balsamic vinegar - you can also use white vinegar or tarragon vinegar
• 1 tablespoon hot sauce of your choice - you can add more at serving if you like but this is a good amount for just a hint of heat
• 2 teaspoons chili powder
• 2 teaspoons salt

• Add 4 tablespoons water to the instant pot insert. Push the saute function and add the diced onion, Saute and stir for about 2 minutes.

• Rinse the pinto beans and add to the instant pot.

• Add all of the rest of the ingredients.

• Tighten the lid and close the vent. Set on manual/high pressure for 35 minutes. This also includes the time it takes to build pressure.

• The electric pot will turn off and justleave it alone. Let it naturally release about 20 minutes. You can also quick release if you are in a hurry. Check to see if the pressure has all released and take off the lid.

• Drain the beans over a large bowl as to not lose the liquid. Add the beans, only, back to the instant pot.

• Use a potato masher or an immersion blender and start blending.Add some of the reserved cooking liquid until you have the consistency you like. I added one and ½ cups.

• Mix it with a large wooden spoon if necessary. I like to keep some spreadable for tortillas and some a littlelooser to spoon on plates.

16 servings for this great batch of refried beans. That should equal about 1 cup for each serving.

White onion: I usually go with yellow onion in my recipes, but here I went with the white onion. White onions are milder and sweeter in flavor compared to yellow onions. They have a subtle onion flavor with less pungency. I like them in my refried beans as their flavor mellows better with the rest of the ingredients.

Garlic: go with raw garlic instead of garlic powder. Raw garlic gives a better flavor in this dish. You can chop it or mince it, it does not matter.

Pinto beans: The most commonly used beans for refried beans are pinto beans. However, you can also use other types of beans based on your preference and availability. Pinto beans are the classic choice for refried beans, and they are my favorite beans. They have a creamy texture and a mild, slightly nutty flavor that pairs well with the other ingredients in refried beans. You can also use other types of beans such as red kidney beans or black beans.

Vegetable broth: besides providing the obvious – cooking liquid, the vegetable broth is here to give the needed flavor for the refried beans. I would not go with plain water, as the refried beans will lack the needed flavor. Although some of the cooking liquid is drained, some of it is still reserved and this is what makes those beans taste great, in addition to other ingredients.

White balsamic vinegar: I use white balsamic vinegar with beans, every time I want to add extra sweet and tangy flavor. I love to add white balsamic vinegar to enhance the overall taste of the beans and add depth to the dish. If you do not have white balsamic vinegar, you can either use white vinegar or tarragon vinegar.

Hot sauce: adding hot sauce to refried beans can add a delicious kick of heat and flavor to the dish. I stick with the classic hot sauces such as Tabasco, or Franks Red Hot sauce. These are quality and trusted Vegan brands. Start with a small amount and adjust to taste, as these hot sauces vary in heat level.

Chili powder: I used chili powder as an extra spicy kick in the refried beans.

Salt: choose sea salt or plain table salt...just make sure to season to taste.

Recipe tips:

• Once cooked, do not drain all the cooking liquid. Reserve ½ cup then add it to the beans before you mash them.
• Mash the beans with a potato masher or use an immersion blender for a smoother consistency.

How to store refried beans:

Cool down your beans before any further action, but keep in mind that beans should not be left at room temperature for more than 2 hours. Once cooled here is what you can do:

• Store in a fridge, for 3 days, in an airtight container.
• Store in a freezer, in a freezer-friendly container or bag. Refried beans freeze well and can be stored in the freezer for 2-3 months.

Thawing and Reheating: When ready to eat, thaw frozen refried beans overnight in the refrigerator or use the defrost setting on your microwave. Once thawed, reheat the beans on the stovetop over medium heat or in the microwave until heated through. Stir occasionally to ensure even heating.