Mexican food is an absolute favorite for my family. Guacamole, salsa, tortillas, and everything in between. For vegetarians, Mexican food is a definite go-to for a quick + easy homemade dinner or take-out. Refried beans can be tricky because they are not always vegetarian. Learning how to make Homemade Instant Pot Vegetarian Refried Beans takes the guess work out of it. This recipe is meatless, oil-free, healthier, and so much more flavorful than a can!
What Makes Refried Beans Not Vegetarian?
Lard!
What is lard? The white fat from the fattiest portion of a pig. To me, that sounds like something that does not belong with a beautiful little pinto bean.
If you are buying canned refried beans check the labels. If they are labeled vegetarian, the beans do not contain any animal products. The lard is replaced with oil. If the can says “fat free”, it can still contain a small amount of lard. So, read the labels carefully!
If you are ordering refried beans in a restaurant be very specific with the ordering. You must ask exactly what type of fat is used in the making of the refried beans. Lard? Bacon drippings? Shortening? Vegetable Oil? All of the above are options. If they don’t know, don’t eat them.
What Beans Are Used In This Instant Pot Vegetarian Refried Beans Recipe?
Pinto Beans!
Pinto beans make the best refried beans. Black beans come in for a close second but do not yield the traditional refried beans one would get in a restaurant or a can.
When cooked, pinto beans are buttery, creamy, and rich in flavor. They are packed with protein and fiber. An ideal choice for any plant-based eater looking for a high protein meal.
You can find dried pinto beans in any grocery store. Once you make refried beans from dried pinto beans, you will never go back to buying those cans!
We call these beans refried. However, we do not “fry” them! Here in the MVF kitchen, we limit our use of oils. Check out my article here to find out more about our journey with oil-free cooking.
Tara’s Tips For Perfect Instant Pot Vegetarian Refried Beans:
- Soak the beans! In this recipe, we are taking out the fat (oil, butter, lard, bacon drippings). So, we need the beans as soft and smooth as possible. I don’t know about you but I would rather eat my calories in extra beans + guacamole instead of sneaky oils or butter or animal fat! That stuff is not necessary and I’m going to show you how it is possible!
- Wash your beans first! Pinto beans can have a film and sometimes odd shaped or dried out beans in the package.
- Adjust the salt level at the end. You might need to add a little more salt to your liking after blending.
- Use an immersion blender to blend the cooked beans. You can keep the cooked beans right in your Instant Pot and whirl them up in there. If you don’t have one, transfer the beans to a regular blender but be careful if they are hot. They will splatter and bubble if you blend them and they are too hot.
- Make extra and freeze it! These Instant Pot Vegetarian Refried Beans will stay good for 3-4 months in the freezer. If you have a stash in your freezer for busy nights, you will never look for that can of beans again!
- To reheat leftover beans, add a little water and cook in a small pot over medium-low heat for 5 minutes.
What To Eat With Your Homemade Meatless Refried Beans
You could eat these flavorful beans with a spoon on their own and they are wonderful! However, they are even better paired with other meatless Mexican favorites.
You could also make a copycat burrito bowl. Layer your refried beans with brown rice or Copycat Chipotle Cilantro Lime Rice, and top with Corn Salsa (best copycat recipe right here), Guacamole (the only recipe you will ever need right here), and pair them with homemade tortilla chips (easy + versatile homemade tortilla chips recipe right here!).
So many salsas to choose from! Chipotle Tomato Salsa Copycat Recipe (Mild Salsa!), Chipotle Tomatillo Salsa Copycat (Medium Salsa!), Copycat Chipotle Corn Salsa, Chuy’s Salsa Copycat Recipe
These beans can also be piled on top of nachos with Tempeh Taco Meat or Copycat Chipotle Sofritas. You can also layer them in a salad and top with my AMAZING creamy avocado dressing!
Instant Pot Vegetarian Refried Beans
These Instant Pot Vegetarian Refried Beans are so creamy and flavorful without any added oil or fat!
Ingredients
- 1 pound dried pinto beans
- 4 cups water
- 3 cups diced white or yellow onion
- 4 cloves garlic (peeled)
- 2 tsp salt
- 1 tsp cumin powder
- 2 tsp oregano
Directions
- Step 1 Rinse dried beans and remove any debris or damaged beans. Discard the water used to rinse the beans.
- Step 2 Place beans in a large bowl, fill the bowl with hot water (enough to cover the beans), cover the bowl and soak the beans for 2 hours.
- Step 3 After 2 hours, drain the water, rinse the pinto beans again.
- Step 4 Transfer the beans to Instant Pot. Add the 4 cups of water and all of the remaining ingredients to the Instant Pot. Cover the pot, lock the lid, set the valve to ‘seal’, press ‘manual’, and adjust the cook time to 35 minutes.
- Step 5 Let the pressure release naturally (takes about 20 minutes). Carefully remove the lid. Do not drain the water. Puree the beans with an immersion blender until smooth. Test the salt level, add more salt to taste.
- Step 6 Serve or eat immediately. Beans will thicken as they sit. To reheat add water and cook stove-top over medium-low heat for 5 minutes.
- Step 7 Store leftovers in the refrigerator for up to 7 days or in the freezer for 3-4 months. Enjoy!
❤Did you make these Instant Pot Vegetarian Refried Beans? Love them? Leave a rating + a comment below!
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This was really easy and delicious.