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Instant Pot Low Carb Refried Beans

Low Carb Refried Beans? Count me in! Packed with flavour, this black soy bean refried beans in deliciously low carb!

Bowl of Instant Pot Low Carb Refried Beans.

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Do you love / miss refried beans? If your answer is ‘HECK YES’, then this recipe is for you!

I was surfing through a Keto Recipes group on Facebook a couple of months ago when someone had written a post about these organic black soy beans… I was so pumped! They are super low in carbs and can completely mimic refried beans!

There was this Hot Bean and Cheese Dip I had the pleasure of indulging in a few months back when I was out with a couple of friends at this epic Mexican restaurant that serves authentic Mexican food. FOOD. This place makes food, so, so, so well. I can still taste that Hot Bean and Cheese Dip… creating this Low Carb Refried Beans recipe was the first step towards creating a low carb friendly version!

I hope you love this Instant Pot Low Carb Refried Beans recipe as much as I do!

Why it works

  1. Being able to indulge in refried beany goodness while still keepin’ it low carb is pretty freaking great, if you ask me.
  2. No, soy beans are not on the strict keto ‘nice’ list because of the soy, but at 1 g net carb per 1/2 cup ( !!! ), I’ll be taking in my beans when and where I can!
  3. There are so many delicious dishes we can now indulge in because of these lovely beans!
  4. Thanks to the Instant Pot, we can have these beans ready in 50 minutes, from start to finish!
Bowl of Instant Pot Refried Beans next to a dish of cheese crisps.

Low Carb Refried Beans Ingredients

  • black soy beans
  • jalapeño
  • olive or avocado oil
  • cumin
  • chili powder
  • garlic
  • sea salt
  • ground black pepper

Black Soy Beans – There is an organic brand called Eden I buy. I find them at my local grocery store, or they can also be found on amazon.

How to make Instant Pot Low Carb Refried Beans

Press or mince some garlic and chop the jalapeño and set it aside. Turn the instant pot to sauté and add the oil. Once hot, stir in the cumin, chili powder and garlic and cook until fragrant, about a minute.

Deglaze the pot with 1/2 cup water and scrape off all the little bits from the bottom of the pot. Pour in two cans of rinsed black soy beans, then the rest of the water. Top with the jalapeños, then secure the lid of the Instant Pot and turn the steam release valve to the sealed position.  

Turn the instant pot on to Pressure Cook (or Manual depending on your model) and cook for 20 minutes, naturally release for 5 minutes then, very carefully, using necessary precautions, quick release

Now you’ll want to purée until smooth. There are two methods you could use:

Immersion Blender – After the steam has been completely removed, open the Instant Pot lid and purée until smooth with an immersion blender.

Blender – After the steam has been completely removed, open the Instant Pot lid and pour the contents into a heat safe bowl. Refrigerate until cool, then purée in a blender until smooth.

Expert Tips

  1. I like to use gloves to avoid the dreaded jalapeño juice burn! If you don’t have any gloves, the jalapeño juice can be scrubbed from your skin by first washing your hands with olive oil, then washing the olive oil from your skin with soap and water.
  2. How do you like your spicy? Discard all of the seeds if you don’t like spicy refried beans, or save them all including the membrane and pith if you do!
  3. Make sure to scrub all of the blackened bits from the bottom of the instant pot after the seasonings have seared. If there is some left, you could get the dreaded BURN error!
  4. Be sure the steam release valve is set to the sealed position, otherwise the Instant Pot won’t come to full pressure, meaning the refried beans won’t cook!
  5. If the consistency is too thin: a) it will thicken once cool or b) sauté for 5 minutes after puréeing
Bowl of Instant Pot Low Carb Refried Beans with cheese crisps.

What can you do with Low Carb Refried Beans?

Here are my favourite uses for Low Carb Refried Beans:

How to store Low Carb Refried Beans

Once cooked and cooled, store these Low Carb Refried Beans in an air tight container in the refrigerator. They will last 3-4 days if properly stored in the fridge.

Want to freeze these? No problem, they freeze great! Store them in an air tight container and they will last for about 2 months in the freezer. If they are on the dry side once thawed, whisk in a touch of water.

Love this recipe? Try these low carb necessities next:

Cheese Sauce – Fully loaded with rich, creamy goodness, this Keto Cheese Sauce is thickened by simmering heavy cream instead of using flour.

Crispy Chicken Burger – Enjoy crispy chicken burgers, guilt free, with this extra delicious Crispy Keto Chicken Burger recipe! Try them drenched in keto honey mustard or ranch!

Teriyaki Sauce and Marinade – Perfect for chicken, salmon or beef, this Low Carb Teriyaki Sauce and Marinade is simple, easy and absolutely delicious. Give it a shot on wing night!

Honey Mustard – Create this incredibly delicious Keto Honey Mustard in minutes with just 3 ingredients for all your dipping needs. It can also turn into a salad dressing!

90 Second Keto Bread – A super easy to make, deliciously cheesy and low carb bread for burgers, sandwiches and more. Guilt free indulgence! 

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Life just got a whole lot tastier with these Instant Pot Low Carb Refried beans made from black soy beans for all your delicious refried-beanie needs.

Instant Pot Low Carb Refried Beans

Life just got a whole lot tastier with these Instant Pot Low Carb Refried beans made from black soy beans for all your delicious refried-beanie needs.
5 from 10 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 2 cups
Author: Aleta

Ingredients

  • 2 cans Eden black soy beans
  • 2 tbsp olive or avocado oil
  • 2 cloves garlic
  • 1 jalapeno
  • 2 tsp cumin
  • 1 tbsp chili powder
  • 1 ½ tsp sea salt
  • 2 limes juiced
  • 1 ½ cups water

Instructions

Directions

  • Press or mince some garlic and chop the jalapeño and set it aside. Turn the instant pot to sauté and add the oil. Once hot, stir in the cumin, chili powder and garlic and cook until fragrant, about a minute.
  • Deglaze the pot with 1/2 cup water and scrape off all the little bits from the bottom of the pot. Pour in two cans of rinsed black soy beans then the rest of the water and lime juice. Top with the jalapeños and sea salt, secure the lid of the instant pot and turn the steam release valve to the sealed position.
  • Turn the instant pot on to Pressure Cook (or Manual depending on your model) and cook for 20 minutes, naturally release for 5 minutes then, very carefully, using necessary precautions, quick release.
  • Now you'll want to purée until smooth. There are two methods you could use:
  • Immersion Blender – After the steam has been completely removed, open the Instant Pot lid and purée until smooth with an immersion blender.
  • Blender – After the steam has been completely removed, open the Instant Pot lid and pour the contents into a heat safe bowl. Refrigerate until cool then purée in a blender until smooth.

Notes

Expert Tips

  1. I like to use gloves to avoid the dreaded jalapeño juice burn! If you don’t have any gloves, the jalapeño juice can be scrubbed from your skin by first washing your hands with olive oil, then washing the olive oil from your skin with soap and water.
  2. How do you like your spicy? Discard all of the seeds if you don’t like spicy refried beans, or save them all including the membrane and pith if you do!
  3. Make sure to scrub all of the blackened bits from the bottom of the instant pot after the seasonings have seared. If there is some left, you could get the dreaded BURN error!
  4. Be sure the steam release valve is set to the sealed position, otherwise the Instant Pot won’t come to full pressure, meaning the refried beans won’t cook!
  5. If the consistency is too thin: a) it will thicken once cool or b) sauté for 5 minutes after puréeing

Nutrition Facts

Nutrition facts are an estimate only! The ingredients you choose could have different nutritional values than the ingredients I have used.
Deduct fibre from the total carbs to get 1.8 g net carbs per serving.

Nutrition

Serving: 2TBSP | Calories: 115kcal | Carbohydrates: 7.1g | Protein: 8g | Fat: 7.2g | Sodium: 384mg | Fiber: 5.3g

30 Comments

  1. 5 stars
    Love beans in all forms and these sound delicious and too easy! Definitely yummy for a dip!

  2. 5 stars
    They would be so good in a quesadilla, or enchilada, or just as a dip. Easy to make, delicious to eat!

  3. love the idea of using these for a hot bean and cheese dip! Yum, and perfect for gatherings with friends!

  4. 5 stars
    We are Mexican food lovers in our house. We eat refried beans all the time. I don’t have an Instant Pot, but do have a pressure cooker. I know I can adapt this great recipe to work. Lots of great uses for these.

  5. 5 stars
    I’m not sure I’ve ever seen black soybeans. I’ll have to check out the local Whole Foods market to see if they carry them. I know they have the Eden brand. These low carb refried beans look so delicious and I can’t wait to try them.

  6. 5 stars
    I’m such a huge fan of Mexican food, but never tried to make my own refried beans! Thanks for sharing, I can’t wait to give these a go!

  7. 5 stars
    I’m always looking for new Instant Pot recipes that I can try!! We love refried beans and now I can make them in my Instant Pot!!

  8. 5 stars
    We eat a lot of low carb dishes but now you have saved Mexican food for us! And the fact that you made them in the instant pot is even better. Now I just have to find the soy beans near me…..Looks great!

    • Thanks Denise! I am so excited to indulge in a lot more mexican dishes now that I can make refried beans low carb! I live in a small town and they are in my local grocery store with the other beans, I hope you can find these too!

  9. Interesting way to serve beans never had it like this before. Intrigued to try it!

  10. We like to do latin food nights in our house, and I’m always looking for a reason to use our instant pot – so this looks perfect for us!

  11. Amanda Mason

    5 stars
    I have never heard of black soy beans!!! Going to be on the lookout! Loving all the seasonings in this recipe! Can’t wait to try!!

  12. 5 stars
    Recently I’ve got Instant pot and I am saving some delicious and easy to make Instant pot recipes. This low carb beans recipe sounds so nice, bookmarking it.

  13. Christi Allen

    Where do the limes come in?

    • Ah! Thanks Christi, forgot to add that bit. They get freshly squeezed and tossed in with the water before the machine is turned on to pressure cook. If it was missed, it can be stirred in afterwards, before the instant pot is turned to saute to reduce the liquid. I’ll add it in the instructions, thanks!

  14. Would it be okay to half this recipe? I’m just cooking for myself.

  15. 5 stars
    This recipe is sooo good. Thanks! I’ve experimented a little with the amount of liquid. I usually use a little less than directed and use a combination vegetable stock or broth and veggie green chili instead of the jalapeno. I also add some shredded cheese at the end to make it creamer. This also freezes well so I have been making double batches and then always have some on hand.

    • Hey Andy! I am so glad that you love this recipe so much! What a great idea with your substitutions and additions, I will try them next time I make these refried beans!!

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