Make Real Food

On a Journey to Love Myself and (the food in) the World Around Me.

“Refried” beans in the Instant Pot + Vegan Nachos

by Chelsea @ Make Real Food on March 3, 2015, 49 comments

Have you guys missed watching Instant Pot videos?!  Uh.  I hope so!  Because I have another one for you! Today’s vlog is done in a true “let’s just pick up the camera and go” fashion.  Sometimes that makes it more fun! πŸ™‚ 

Today we are looking at making refried beans in the Instant Pot.  I have had this recipe on my blog for a while.  It was originally a crockpot recipe.  I enjoyed these beans made from the crockpot for years – but was fast to convert them for the pressure cooker when I began using my Instant Pot.  If you are still wanting the crockpot version you can click here!  I threw the Instant Pot directions at the bottom of that post awhile back, but now I’ve decided it deserves its own post.  And its own video.  

These beans are awesome because they:

  1. Are super delicious
  2. Are mega fast and easy
  3. Made from pantry staples
  4. Freeze like a dream
  5. Make any dish more-awesome

Dipping corn chips into my refried beans is certainly my favorite way to eat them, but these beans are also awesome on tacos, or stirred into soup to give it a more creamy texture.  

But what about NACHOS?! "Refried" beans in the Instant Pot + Vegan NachosI also enjoy making baked nachos by putting corn chips on an oven safe plate (or a baking sheet, or a pie plate < my fave), topping it with the beans and any other toppings I want warm (such as spinach, corn, onions, etc) and baking at 450 until toasty warm.  Then I dollop some tofutti sour cream, salsa and perhaps avocado on top! It’s like build your own pizza…but Nacho-Style! 

Any way you slice it…these beans are awesome! …Now it’s time to sit tight and learn how to make them! RB-TxTakingNotesarrow-black-down7

 

 

Now that you’re a pro…here is the recipe! 

Refried Beans in the Instant Pot
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Ingredients
  1. 2 cups of dried pinto beans (rinsed well, but not soaked)
  2. 1 large onion, cut into fourths (or diced if you like to leave your beans chunky)
  3. 4 cloves of garlic, peeled and roughly chopped
  4. 1 jalapeno - seeded (more or less to taste, optional)
  5. 1 teaspoon salt
  6. 1 teaspoon paprika
  7. 1 teaspoon chili powder
  8. 1 teaspoon cumin
  9. 1/2 teaspoon black pepper
  10. 1/2 cup salsa
  11. Cilantro - to taste (optional)
  12. 3 cups of vegetable broth or water, or a combination of the two
Instructions
  1. Add all of the ingredients to the instant pot. Stir well.
  2. Close the lid. Turn the steam valve to "sealed".
  3. Click "Manual" and reduce the time to 28 minutes.
  4. When the cycle completes, leave for at least 10 minutes before turning the pressure valve to release the remaining pressure (you can leave it until the pressure naturally releases if you have the time).
  5. Open the lid, stir well.
  6. Blend the beans to your desired consistency by either mashing the a potato masher, or blending in the blender. Use caution, as beans are hot. I prefer to blend mine. If you like your beans incredibly thick you can drain some of the water off before you begin mashing or blending, and add it back just as you need it.
  7. Serve warm
Notes
  1. These beans freeze well - freeze in portion-sized containers.
Make Real Food http://makerealfood.com/
If you are interested in more Instant Pot recipes you can get to my index by clicking here. I also highly recommend Jill (The Veggie Queen)’s book, The New Fast Food. Click here to visit The Veggie Queen (Affiliate Link).

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49 thoughts on ““Refried” beans in the Instant Pot + Vegan Nachos

  1. Pingback: Simple Slow Cooker Refried Beans [Vegan/Gluten Free] - Make Real Food

  2. Just got an Instant Pot for Christmas and this recipe was the 1st one I tried. Wowza! These beans are the best “refried” beans I’ve ever had!!! Thanks for making it so easy!

  3. Thank you! It was nice of you to show us how easy it is to use. Mine just came in the mail today. I can’t wait to use it!

  4. I made these last night, and while the flavor was great, the beans were still kind of hard. I even cooked them an additional 12min and they still weren’t all soft. I omitted the salsa, but added a little more broth. I also cooked them on the Bean/Chili setting instead of manual. Would that have made a difference? Maybe I should have added even more liquid to start? I hope to try again with better results because they were tasty if you could get past the harder texture! πŸ™‚

    • Well that’s no good!

      I would certainly recommend the manual setting – as the beans and chili setting may function differently.

      Before blending the beans certainly still have texture – but they aren’t hard.

      Are you certain the pot came to pressure? If it did not (the seal was leaking, etc) it may have caused this problem! (The silver circle should have rose to seal the hole on the top).

      Was there any liquid left in the pot, or were they dry when the cooking finished? If they were dry, they needed more liquid πŸ™‚

      • I had the same problem! It was the first recipe I’ve made in my new IP so one way or another I’m sure I did something wrong… I remember the silver circle was flush with the top of the lid when it was cooking, so the seal must have been ok. The only recipe alteration I made was using half the salt called for, because I used some canned broth for the liquid and I was worried it would be too salty for me. Same manual timer setting, and I let it sit afterwards for 15 minutes before venting the steam.

        I noticed the ones at the bottom were more tender, so it didn’t cook very evenly. And there was plenty of water left, although the very top layer of beans wasn’t covered by liquid.

        Do you have any suggestions? Would it be a problem to let it cook for a bit longer next time, and should I add more water in that case? Thanks for the recipe – the flavor was great and I look forward to giving it another shot πŸ™‚

          • I decided to give this another try because I needed food in a hurry and I had the ingredients. Same issue as last time! After the allotted cooking time (and NPR) the beans were partially cooked, but the skins were mostly wrinkly, like they hadn’t soaked up enough of the liquid. There was still plenty of liquid left in the pot. So back it went for another 10 minutes (and then again) for a total of 52 minutes. After the additional cooking time, they were fully plumped and the flavor was outstanding. Thanks for a great recipe! It’s weird that several of us seem to have vastly different cooking times, though. Wish I understood!

      • I finally gave them another try! As someone else suggested, I did 5.5cups of water and 40min. They were ALMOST done and still pretty watery. Added 10min more and they were all nice and soft. Still a bit more liquid than I wanted, so drained a bit then mashed. But the flavor was still really really good! Now that I’ve got a better idea of time and liquid, I will surely be making these more often than once a year! Lol! Next time, I’ll try 5cups of water and 50min.

    • Hi Jennifer –

      Yes, this would cause the cook time to need to be adjusted lower. I’m not sure exactly how long – as it depends on how long you soak the beans!
      It’s always better to under cook them, and have to add the time to cook a bit longer than to over cook them!

  5. mmmmm, I made these today and they are absolutely delicious. Of course, I haven’t had anything turn out bad from the instant pot, yet. Thanks for sharing the recipes.

  6. Hi Chelsea, I’m considering buying an Instant Pot, but I am unsure about how pressure cooking effects vitamins and minerals in food. I plan on using the Pot for many things, including making bone broth, and some had said not to use a pressure cooker to do that.

    • I have not ever heard of this being an issue! It is not something I’ve done a lot of research on, but I feel pressure cooking would retain vitamins – as it’s a faster cooking process. However – if it is a concern – I’d recommend doing some research on the topic!

    • Hi Betzee,

      In numerous studies, pressure cooking has been found to preserve the nutrients in food better than any other cooking method. This is due to shorter cooking times, the need for less water, Especially if you do the natural pressure release instead of manual. Then pressure cooking keeps even more of the vitamins and minerals in the food, because everything is staying in the pot versus being released to the air with the steam.

      You can read more: http://www.foodrenegade.com/pressure-cooking-healthy/

  7. I’m still fairly new to using my Instant Pot and I was really looking forward to making this recipe! It didn’t turn out the way it should have but I am not discouraged. I will make another batch tomorrow. I think elevation plays a huge part in pressure cooking. What state were you living in when you created the recipe? I’m in Florida and 3 cups of water and 28 minutes was not enough. The beans on the bottom were cooked and the ones on top were almost raw. The flavor was really good and I look forward to lengthening the cooking time and trying again. Thank you for the recipe!

    • Hmm, interesting! I’ve made this recipe about a dozen times and not had this problem πŸ™ I am at 3,500 feet of elevation here. Was all of the liquid soaked up? If so, I would try adding a bit more water – if it is too liquid-y at the end, you can always drain it out! If not, I would try increasing the cooking time by a few minutes. You can also allow the valve to fully come down on its own instead of quick releasing – as that will let them cook for longer! Do let me know if they turn out!

      • Yes, all of the liquid was dried up! It took two more tries to get them perfect! The second attempt I used 4 cups of water and used the same cooking time and they were still too hard and not enough liquid. Third try was 5.5 cups of water and 40 minutes and they came out perfect! I did have to drain water to get the right consistency! The flavor was simply AMAZING!!! I will never buy canned beans again thanks to your recipe!!!

  8. Fantastic flavor! I haven’t had any luck with good retried beans. I love the flavor. I doubled the recipe and used Lila beans from Rancho Gordo bcs that’s what I had.

  9. What if I want to make these by using the delayed start function? Can I place the same amount of dry beans and water in the cooker, use your time recommendation, but set it to do the actual cooking a few hours later? In effect, the beans will then have had time to soak. Perhaps they would need less cooking time?

    • Hmm! Good question! That may work just fine – frequently people change the water after soaking beans (discarding the soaking water) not sure if that would be a factor here. I am also not sure on the adjustment for the cooking time. I’m sorry about that! I’d love to know how it turns out if you give it a shot!

    • My Instant Pot Model, after cooking, stays in warm mode. You might have better results following the recipe, rather than letting them soak….

  10. Set time at 30 minutes and beans still way too hard, did another 15 and still a little crunchy. (cooling 12 min. before release). Next time I’ll just do 60, as I have found is right for pintos just cooked with lots of liquid. I did use about a cup of chicken broth, instead of vegetable; total liquid slightly under 3 cups. Beans were very stiff consistency after mashing with potato masher. I omitted the jalapeΓ±o, salsa and cilantro; prefer to add to dish later.
    Good flavor. Will adjust time and liquid next time.
    About soaking vs not, I recommend this article:
    http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html

  11. For more consistently cooked beans, you should use the insta pot QUICK-SOAK recipe FIRST (1 cup beans, w/4-5 cups of water and salt. Use manual / hi pressure for about 8 minutes, quick release -watch for foam! Rinse beans in cold water to remove gassy starches.)

    THEN use this recipe.

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