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Instant Pot Refried Beans Recipe (No Soak)

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These Instant Pot Refried Beans without oil are a flavorful and easy vegan recipe with pantry staple dried beans, no soaking required. These bold and flavorful beans have a good amount of spice that take these legumes to the next level.
 
These beans make a great side dish or you can add them to tacos or burrito bowls.
 
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We are all about easy flavorful recipes on our homestead- and these simple instant pot refried beans are a fantastic way to get some major flavor onto your plate without the oil. I use my Instant Pot weekly for meal prepping and cooking ahead, but the Instant Pot really shines for beans! 
 
I can have a delicious pot of beans ready in under an hour, no soaking required.

These No Soak Instant Pot Refried Beans are:

  • Earthy
  • Spicy (but can be less spicy if desired)
  • Warming
  • Filling
  • High Protein
  • Vegan & Gluten Free
  • Made without oil!
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Homemade Beans VS Canned

While I love the convenience of canned beans, I usually cook dry beans from scratch in my pressure cooker – the texture is better and it’s more affordable.  I use a large 7.5-Quart Instant Pot which is bigger than the standard model so I can batch cook more at a time. 

If you don’t already have one, the Instant Pot works wonders for cooking dried beans quickly, with no soaking required! While canned beans are convenient, they are often loaded with sodium. If you buy canned beans, I always recommend using a no-salt-added variety so you can control the amount of salt in your dish. 

Next time you reach for canned beans, consider investing in a pressure cooker instead! Homemade beans are incredibly cost efficient, and you can add seasonings and spices to the beans while they cook for extra flavor.

What’s In These Instant Pot Refried Beans with No Oil?

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

  • Onion, Jalapeno, Cilantro 
  • Dry Pinto Beans – I like these organic pinto beans which have a fantastic texture and flavor when cooked. Beans are a  hearty addition to any meal – add them to your breakfast burritos, enjoy in a soup for lunch, or turn them into refried beans to enjoy with dinner.
  • Adobo Seasoning: a really fantastic blend of salt, pepper, garlic, and spice! I like to get one that doesn’t have a lot of salt it in, so I can control the amount of salt going into the dish.
  • Chili Powder: for a really nice flavor in this dip – the chili powder isn’t spicy but will give you a rich and bright flavor.
  • Paprika – for a hint of spice and great flavor!
  • Bay Leaves: I always add bay leaves to every bean soup I make.
  • Red Chili Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
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How Do I Make These Vegan Pressure Cooker Refried Beans?

1. Set the Instant Pot to sauté mode, add Olive oil and onions and cook for 4 to 5 minutes.
2. Add the rest of the ingredients, and set to Manual/Pressure Cook mode for 45 minutes.
3. Allow the beans to naturally release for 20 minutes or so.
 
Along with my Instant Pot Black Bean Recipe, these pinto beans are super easy to start in the pressure cooker and walk away from.  The Instant Pot does all the work, and you reap the benefits without constantly stirring or watching a pot boil on the stove.  This “passive cooking” is my kind of meal prep!
 
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More Easy Instant Pot Beans Recipes You’ll Love!

Instant Pot Chili Beans Recipe (Vegetarian, Gluten Free)

Pressure Cooker Oil Free Hummus Recipe (Vegan, Gluten Free)

Instant Pot Oil Free Lentil Soup Recipe (Vegan, Gluten Free)

Instant Pot Vegetarian Cowboy Beans Recipe (Vegan, Gluten Free)

Vegetarian Instant Pot Succotash Recipe (Vegan, Gluten Free)

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If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

instant pot refried beans no oil vegan vegetarian high protein side dishes mexican refried beans without oil pressure cooker

Vegan Instant Pot Refried Beans

These Instant Pot Refried Beans without oil are a flavorful and easy vegan recipe with pantry staple dried beans, no soaking required. These bold and flavorful beans have a good amount of spice that take these legumes to the next level. These beans make a great side dish or you can add them to tacos or burrito bowls.
5 from 2 votes
Cook Time 45 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American, Mexican
Servings 8 servings
Calories 89 kcal

Ingredients
  

  • 1 lb pinto beans about 2 1/4 cups dried beans
  • 1 red onion diced
  • 1 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon adobo seasoning
  • 3 bay leaves
  • 6 cups water
  • Toppings I used jalapenos, hot sauce, and cilantro

Instructions
 

  • Add all ingredients to your Instant Pot or pressure cooker. Seal lid, and cook on Pressure Cook or manual mode for 45 minutes, allow beans to naturally release.
  • Carefully open the Instant Pot lid, and discard the bay leaves.
  • Set aside 2 cups of the bean cooking water and drain the rest. Add the bean liquid back to the pinto beans, and blend with an immersion blender.
  • Add your favorite toppings and enjoy!

Nutrition

Calories: 89kcalCarbohydrates: 17gProtein: 5gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 14mgPotassium: 280mgFiber: 5gSugar: 1gVitamin A: 86IUVitamin C: 2mgCalcium: 36mgIron: 1mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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