Pressure Cooker Vegetarian Frijoles Refried Beans are a delicious quick and super healthy side dish or main course. Full of fiber and flavor.
We try to eat Pressure Cooker Vegetarian Frijoles Re-Fried Beans a few times a week because we love them and well, “they” say it’s good for you.
Whoever “they” are. Sometimes, we eat beans as a side dish, over rice, in burritos, over a salad, it all depends.
The day got away from me and I turned to my husband and said, let’s make it a bean night. How about a bean burrito? Yes, he happily answered. He loves bean burritos.
We don’t use many canned products and I knew I had a bag of Pinto beans, and of course my Instant Pot, so Pressure Cooker Vegetarian Frijoles it is. Black Beans are wonderful in this recipe too!
Homemade beans are so easy and so good and you can control the salt, which is fantabulous. Canned beans are filled with sodium.
If you haven’t tried the True Lime brand of crystalized citrus, you are missing out.
This brand is probably the best flavoring I have ever tried, as the ingredients are freeze dried and crystalized and taste like you picked the citrus right off the tree.
Always rinse your beans in a strainer and check for rocks. Somehow, small rocks sometimes make it into dry beans.
I love this Salbree 6 quart Steamer/Strainer Basket because it fits right into my Instant Pot DUO cooking pot and I also use it as a colander, so it does double duty.
I’ve been cooking with stainless steel and cast iron for years and there is a trick to make them non stick.
My Instant Pot DUO Plus Pressure Cooker has a stainless steel cooking pot. I always heat my pot and then add a little oil. This will help prevent sticking.
Dice up the onion, garlic and pepper and Sauté for a minute.
If you don’t have a fresh pepper, use a can of fire roasted green chiles, but don’t add it in yet.
You don’t want to add salt while cooking beans.
Add in the beans and some water. You’ll add the rest of the seasonings later.
I discovered the True Lime – Lime, Garlic Cilantro a while ago and since then have purchased all their flavors.
I love to add some of the True Lime Crystals to a tall glass, with a squeeze of Agave, water and ice. It makes a refreshing drink and tastes like you just picked the Limes off your own tree.
Living in California, we have fresh citrus all year round and I generally use fresh, but for my drinks, it is just so easy to carry the True Lime Packets in my purse and make a quick Limeade whenever I like.
An Immersion Blender is a very important appliance for the kitchen, as it makes blending sauces very easy since you can do it right in the pot. A food processor will work too, just a bit messy.
Make the beans whatever texture you desire. Taste and adjust seasoning for your own personal taste.
Since I was making burritos for dinner, I wanted just a little texture.
Don’t tell my husband, but that’s Homemade Greek Yogurt, not sour cream. 😉
Yum. Whole Grain Tortilla filled with pressure cooker homemade frijoles, Queso and Greek Yogurt.
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Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Cilio Olivewood Spatula
- Rachael Ray Stoneware EVOO Oil Dispensing Bottle
- Porcelain & Bamboo Salt Box with Spoon
- OXO Good Grips Cutting Board
- Salbree Steamer Basket
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Cuisinart Immersion Blender
- True Lime – Lime, Garlic Cilantro
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Here is your handy printable recipe:
Pressure Cooker Vegetarian Frijoles Refried BeansPrint Pin SaveSaved! Rate
- 1 pound Pinto Beans rinsed and drained
- 5 cups Fresh Water
- 2 Tablespoon Extra Virgin Olive Oil
- 1 teaspoon Ground Coriander
- 1 cup Yellow/Brown Onion diced
- 5 cloves Fresh Garlic minced
- 6 oz Fire Roasted Green Chiles drained or 2 Serrano Chile or Jalapeno, diced
- 4 teaspoons Sea Salt
- 1 teaspoon Ground Cumin
- 1/2 teaspoon Chipotle Chili Powder
- 1 Tablespoon White Vinegar
- 1 Tablespoon True Lime (Lime, Garlic & Cilantro Seasoning) or 2 Fresh Limes, juices
- 1/2 teaspoon Ground Coriander
- 1/2 cup Fresh Cilantro Leaves chopped
- Wash and drain beans and pick out any rocks.
- Turn Pressure Cooker to Sauté mode and allow pot to heat.
- Add the oil. Toss in the onion, garlic, coriander seeds and fresh pepper. Sauté for two minutes.
- Dump in the beans, water and diced green chile (if fresh wasn't used).
- Lock the lid in place and close the Pressure Valve. Cook at High Pressure and set time for 45 minutes.
- When Beep is heard, wait 15 minutes and then release the rest of the pressure.
- Add salt, cumin, True Lime (or ground coriander and lime juice), chipotle chile and vinegar.
- Using an Immersion Blender, smash the beans to the desired texture.
- Press Sauté and simmer, for a thicker consistency.
- Serve with fresh cilantro leaves on top.