Build a better burrito with these Instant Pot refried beans! Homemade from dried beans, they're budget friendly and a great addition to taco night.
Transfer to a food processor and whir until beans are a creamy consistency.
Or use an immersion blender right in the pot to "mash" the ingredients to a consistency that you like. (See notes.)
If you don’t have either of these tools, get out your potato masher – that’ll work, too.
Stir in remaining ingredients.
Refrigerate or freeze for later use, or serve immediately. Makes approximately the equivalent of 5 – 16oz cans of refried beans.
With the Instant Pot, you can easily go from hard, dry pinto beans to fully cooked beans in an hour. But soaking beans before cooking them can make them more digestible. And for many people that means fewer...side effects.
If you opt not to soak your beans you'll need to use more water. In that case, I'd cover the beans by 3" of water. Just be sure that you don't exceed the halfway mark in the cooker.
Using an immersion blender
Here's the (slightly) tricky part. Depending on the hardness or dryness of the beans, sometimes there's more liquid remaining than you need. You should be able to see liquid just below the beans. If there's much more than that, use a ladle to drain some off, otherwise your final product may be a bit runny. Reserve the excess liquid, though, in case you need it to create your preferred consistency.