Who Knew No-Soak Refried Beans Could Taste This Good?

You’re busy. Soaking beans feels like a relic from your great-grandma’s kitchen. Who has time for that?

Enter the Instant Pot—your ticket to creamy, dreamy refried beans without the overnight soak. No babysitting, no weird textures, just stupidly easy perfection. And yes, they taste better than the canned stuff.

Way better. Want to know the best part? You’re 10 minutes of prep away from bean heaven.

Let’s get to it.

Why This Recipe Slaps

These refried beans are fast, flavor-packed, and foolproof. The Instant Pot does the heavy lifting, breaking down unsoaked beans into silky goodness while infusing them with garlic, onion, and cumin. No mush, no grit—just smooth, restaurant-worthy beans that cost pennies to make.

Plus, you control the salt and fat, so they’re healthier than store-bought. Win-win.

Ingredients You’ll Need

• 2 cups dried pinto beans (no soaking, we’re rebels)
• 1 small onion, roughly chopped
• 3 cloves garlic, smashed
• 1 tsp cumin (because bland beans are a crime)
• 1 tsp salt, plus more to taste
• 4 cups water or broth (broth = extra flavor points)
• 2 tbsp oil or lard (for frying, because we’re not monsters)

Step-by-Step Instructions

1. Rinse the beans. Dump them in a colander and give them a quick shower to wash off any dirt. No one wants gritty beans.
2. Pressure cook. Add beans, onion, garlic, cumin, salt, and water/broth to the Instant Pot.

   Seal the lid, set to High Pressure for 50 minutes, then let it naturally release for 15.

3. Drain, but save the liquid. Fish out the garlic and onion (or leave them in for extra flavor). Keep the bean broth—you’ll need it later.
4. Fry and mash. Heat oil in a skillet, add the beans, and mash with a potato masher or fork. Add reserved broth as needed until creamy.
5. Season and devour. Taste, adjust salt, and pretend you’re at a Mexican restaurant.
   Read moreWhy Your Instant Pot Just Became Your Ground Beef BFF

   Congrats, you just out-canned the can.

How to Store These Bad Boys

Let the beans cool, then stash them in an airtight container. They’ll last 5 days in the fridge or 3 months in the freezer. Pro tip: Freeze in portions so you can thaw exactly what you need.

Reheat with a splash of water or broth to revive the creaminess.

Why You Should Make This Regularly

Besides being delicious, these beans are cheap, packed with protein and fiber, and free from weird preservatives. They’re versatile—use them in tacos, burritos, dips, or just eat them with a spoon. IMO, they’re the ultimate pantry MVP.

Common Mistakes to Avoid

• Overfilling the Instant Pot. Never go past the halfway mark with beans and liquid.

  They expand, and no one wants a bean explosion.

• Skimping on salt. Beans need seasoning. Taste as you go.
• Using stale beans. Old beans take forever to cook. Buy from a store with high turnover.

Swaps and Subs

No pinto beans?

Use black beans for a different vibe. Vegan? Swap lard for olive oil.

Out of cumin? Chili powder or smoked paprika work too. FYI, the recipe is forgiving—experiment.

FAQs

Can I use canned beans instead?

Sure, but you’ll miss out on the depth of flavor.

If you do, skip the pressure cooking and just mash them with the seasonings.

Why are my beans still hard?

Either your beans are ancient, or you didn’t cook them long enough. Next time, add 5-10 more minutes to the cook time.

Can I make this oil-free?

Yes, but the texture won’t be as rich. Use broth for mashing instead.

Final Thoughts

This recipe is a game-changer.

Ditch the soak, embrace the Instant Pot, and never look back. You’ll save money, time, and your taste buds. Now go forth and bean.