These Instant Pot gluten-free vegan Refried Beans are so easy, you’ll never reach for the canned version again! It’s a great healthy version instead of filled with unhealthy oils or seasonings. Plus, because they are made in the Instant Pot, you don’t even have to actually refry them! Make a double batch for Taco Tuesdays and store in the freezer for quick dinners. These spices are pretty basic, but it goes well alongside spicy homemade salsa. Add in a little more chili powder if you’re looking for a kick!
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1 medium yellow onion, chopped
1 head of garlic, minced
1 pound dry pinto beans
6 cups water or vegetable broth
1 teaspoon chili powder
1 teaspoon cumin powder
2 teaspoons Himalayan salt, or to taste
1 tsp black or white pepper
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*Receipts will come from ISIPP.
Turn the Instant Pot on Sauté. Add the onion, garlic, and a few tablespoons of water. Cook until translucent and fragrant, about 4-5 minutes.
Add the dry pinto beans, water or vegetable broth, spices, salt, and pepper to the pot. Stir and seal lid.
Set the Instant Pot on Manual High Pressure for 30 minutes.
Once the timer goes off, allow the pressure to release naturally for 10 minutes.
Drain about 2 cups of the liquid, set it aside.
Use an immersion blender to blend the beans to the desired consistency. Use caution when using the blender as the liquid is hot! If your beans are too thick, you can add in more of the cooking liquid that was set aside. The beans will seem fairly runny at first, but keep in mind that they thicken up as they cool down.
Put on tacos, top with dairy-free sour cream or cheese, serve with chopped onions, or eat with a spoon!
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