Whenever I’m looking for a versatile item to prepare for the week I reach for healthy refried beans. These no-soak Vegan Instant Pot Refried Beans are an easy and cost-effective way to get your protein and fiber in. They are a healthier (and vegan) alternative to traditional beans that have been cooked in lard, which is high in saturated fat. Refried beans can be used as a side to your favorite protein or can be the protein in a burrito, taco, or quesadilla. The options are endless.

If you don’t already have an Immersion Blender, I highly recommend the Hamilton Beach 2-Speed Hand-Held Blender. It makes life so easy to blend things in the pots they are cooked in or even blend salad dressings in the measuring cups they are made in. Very easy and convenient to use and clean, too. The Instant Pot Lux Mini 6-in-1 Electric Pressure Cooker is my preferred Instant Pot that I use.

Watch the video on how to easily make the Vegan Instant Pot Refried Beans recipe:

Vegan Instant Pot Refried Beans

 

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Prep time

10 mins

Cook time

1 hour 15 mins

Total time

1 hour 25 mins

 

Whenever I'm looking for a versatile item to prepare for the week I reach for healthy refried beans. These no-soak Vegan Instant Pot Refried Beans are an easy and cost-effective way to get your protein and fiber in. They are a healthier (and vegan) alternative to traditional beans that have been cooked in lard, which is high in saturated fat. Refried beans can be used as a side to your favorite protein or can be the protein in a burrito, taco, or quesadilla. The options are endless. If you don’t already have an Immersion Blender, I highly recommend the Hamilton Beach 2-Speed Hand-Held Blender. It makes life so easy to blend things in the pots they are cooked in or even blend salad dressings in the measuring cups they are made in. Very easy and convenient to use and clean, too. The Instant Pot Lux Mini 6-in-1 Electric Pressure Cooker is my preferred Instant Pot that I use.

Author: Alison Hoffman, BS, Dietetic Student

Recipe type: Side Dish

Cuisine: Latin

Serves: 9

Ingredients

• 1 tsp olive oil
• 1 large yellow onion, or two small onions, diced
• 1 large jalapeno, deseeded and diced
• 5 cloves of garlic, minced
• 1 tsp Mexican oregano
• 6 cups of water, divided
• 1 lb dry pinto beans, sorted and picked over
• 2 whole bay leave
• Toppings (optional):
• Avocado, sliced
• Crumbly vegan cheese
• Red bell peppers, deseeded and diced
• Salsa
• Tomatoes, diced

Instructions

1. Set Instant Pot to saute on low. Heat oil. Add onions and cook for 5 minutes.
2. Add jalapeno and cook for 2 minutes.
3. Add garlic and continue cooking until onions begin to caramelize.
4. Add oregano and cook for 1 minute.
5. Deglaze the pan by carefully adding 2 cups of water and scraping the bottom of the pan. Add the remaining 4 cups of water. Add bay leaves.
6. Place the lid on the Instant Pot and ensure it is set to seal. Turn the Instant Pot to pressure cook on high for 35 minutes.
7. After cooking, allow the Instant Pot to naturally release pressure for 20 minutes. Switch to venting mode to release any remaining pressure (red bob will be fully down). Once pressure is fully released, remove the lid and remove bay leaves.
8. Use an immersion blender (or regular blender, vented) until beans are desired consistency. Simmer until beans reach desired thickness.
9. Serve with your favorite toppings, such as avocado, crumbly vegan cheese, red bell peppers, salsa, or tomatoes.

Nutrition Information

Serving size: 1 cup Calories: 186 Fat: 1 Saturated fat: 0 Carbohydrates: 37 Sugar: 2 Sodium: 1 Fiber: 8 Protein: 11 Cholesterol: 0

3.5.3251

Recipe By: Alison Hoffman, BS, Dietetic Student

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