Instant Pot Refried Beans

Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican

Make Creamy Rich Mexican Instant Pot Refried Beans Recipe (Pressure Cooker Refried Beans) with this Easy No-Soak + No Canned Beans Method! Deliciously satisfying mashed beans made with simple healthy whole ingredients.

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4.94 from 16 votes

Refried Beans, frijoles refritos, is a classic Mexican & Tex-Mex favorite.

This creamy chunky mashed beans paste is often served on the side or spread onto a tortilla for yummy burritos, enchiladas or tacos. Others have enjoyed it in delicious dips or on nachos. Yum!

Some people like to cut short the cooking time by using canned beans, but hey! With our magic pot – Instant Pot! – making creamy refried beans with dried beans has never been easier!! 😀

No Canned Beans . No Soaking . No Standing by the Stove

I’m in love with this creamy smooth, hearty thick spread, spicy-savory satisfying chunky mouthfeel.

Let’s get cooking on some Instant Pot Refried Beans! 🙂

Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican

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Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican

Instant Pot Refried Beans

Make Creamy Mexican Instant Pot Refried Beans Recipe (Pressure Cooker Refried Beans) with this Easy No-Soak, No Canned Beans Method! Deliciously satisfying mashed beans side dish, topping, filling, or dip. Made with simple, whole ingredients.
4.94 from 16 votes
Print Rate This Recipe
Prep Time: 10 minutes
Cook Time: 1 hour 25 minutes
Total: 1 hour 35 minutes
Servings: 4 -6
Calories: 202
Author: Amy + Jacky

Ingredients

Garnish:

  • Cilantro
  • Jalapeno (optional)

Instructions

  • Saute Onion, Spices, and Garlic: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Add in 2 tbsp olive oil, bacon fat, or lard. Add roughly diced onion and cook until softened. Then add ½ - 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to Instant Pot. Cook for another minute until fragrant.
  • Deglaze: Pour roughly ½ cup unsalted chicken stock in Instant Pot and deglaze by scrubbing all the brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
  • Pressure Cook Beans: Add well-drained pinto beans in Instant Pot and pour in remaining 3 ½ cups unsalted chicken stock. Pressure Cook at High Pressure for 40 mins (tender with a bite) or 50 mins (silky smooth & tender), then 25 mins Natural Release.
  • Drain Beans Liquid: Strain the beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
  • Mash Beans: Create Instant Pot Refried Beans by mashing the beans with a potato masher or immersion blender until desired consistency. Taste and season with salt (FYI: we used 4 pinches of salt). Add drained beans liquid back to the mashed beans until desired consistency.
  • Garnish Refried Beans: Give it a final taste and garnish. You can spice it up with some jalapeno. Serve & enjoy~ 🙂
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Nutrition:

Calories: 202kcal | Carbohydrates: 27g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Sodium: 54mg | Potassium: 558mg | Fiber: 7g | Sugar: 2g | Vitamin A: 65IU | Vitamin C: 5.3mg | Calcium: 66mg | Iron: 2.4mg
Course: Dinner, Dip, Ingredient, Lunch, Side Dish
Cuisine: Mexican, Tex-Mex
Keyword: how to make refried beans, instant pot beans, instant pot pinto beans, instant pot refried beans, instapot refried beans, pressure cooker beans, pressure cooker pinto beans, pressure cooker refried beans, vegan refried beans, vegetarian refried beans
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

Instant Pot Refried Beans Step-by-Step Cooking Guide

Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican

Prepare Ingredients for Instant Pot Refried Beans.

Instant Pot Refried Beans (Pressure Cooker) Recipe Ingredients #instantpot

Pick, rinse and drain the pinto beans.

*Pro Tip: The pinto beans don’t have to be soaked for this recipe.

*Pro Tip: We like to freshly ground our cumin seeds with a mortar + pestle, as the flavor is more intense and fresh. However, you can use store-bought ground cumin seeds.

how to ground cumin seeds with mortar and pestle #recipe #easy

1

Saute Onion, Spices, and Garlic


Heat up Instant Pot using Sauté More function.

saute onions, spices, garlic with Instant Pot Pressure Cooker's Saute More function #instantpot

*Tip: For older versions, press “Saute” button, then “Adjust” button. For newer version, press “Saute” button twice.

Wait until it says HOT (takes roughly 8 minutes).

Add in 2 tbsp olive oil, bacon fat, or lard.

*Pro Tip: We tested making different batches of refried beans in Instant Pot with Olive Oil vs. Bacon Fat. The Bacon Fat Instant Pot Refried Beans had an additional delicious hint of smoky aroma & flavor. But you can use olive oil to make this vegan-friendly!

Instant Pot Refried Beans (Pressure Cooker) Recipe: cook pinto beans with bacon fat vs. olive oil #instantpot

Add roughly diced onion and cook until softened (~3 minutes).

Instant Pot Refried Beans (Pressure Cooker) Recipe: saute onion in Instant Pot #instantpot

Then add ½ – 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to the Instant Pot. Cook for another minute until fragrant.

Instant Pot Refried Beans (Pressure Cooker) Recipe: saute onion, spices, garlic in Instant Pot Pressure Cooker #instantpot

*Spicy Tip:  ½ tsp chili powder will give it a hint of spiciness, and 1 tsp chili powder will make the dish mild spicy.

2

Deglaze Instant Pot


Instant Pot Refried Beans (Pressure Cooker) Recipe: deglaze Instant Pot with wooden spoon #instantpot

Pour roughly ½ cup unsalted chicken stock (or vegetable stock if you are making this vegan) in Instant Pot and deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Give it a quick mix.

3

Pressure Cook Refried Beans in Instant Pot


Instant Pot Refried Beans (Pressure Cooker) Recipe: add unsalted chicken stock and pinto beans in Instant Pot #instantpot

Add the well-drained pinto beans in Instant Pot and pour in the remaining 3 ½ cups unsalted chicken stock.

Close the lid and turn the Venting Knob to Sealing Position.

Pressure Cooking Methods:

  • For Tender with a Bite Result: High Pressure 40 mins + 25 mins Natural Release
  • For Silky Smooth + Tender Result: High Pressure 50 mins + 25 mins Natural Release

Instant Pot Pressure Cooker High Pressure Program

After 25 minutes of Natural Releasing, carefully turn the Venting Knob to Venting Position to release the remaining pressure.

4

Drain Beans Liquid


Once the Floating Valve drops, take off the lid.

Strain the beans liquid with a strainer. Place the beans back into the Instant Pot.

Then, reserve the beans liquid in a mixing bowl.

Instant Pot Refried Beans (Pressure Cooker) Recipe: strain pressure cooked beans with strainer #instantpot

5

Mash Beans


Create Instant Pot Refried Beans by mashing the beans with a potato masher or immersion blender until desired consistency.

*Pro Tip: From our experiments, potato masher yields a coarser, chunky paste while the immersion blender creates a thick & creamy smooth paste (see below photo for comparison).

Instant Pot Refried Beans (Pressure Cooker) Recipe: mash pressure cooked pinto beans with potato masher or blend with immersion blender

Taste and season with salt (for reference: we used 4 pinches of salt).

Add drained beans liquid back to the mashed beans until desired consistency.

*Pro Tip: Adjust the thickness of the bean paste according to your preference and what you’re serving it with (i.e. rice vs. inside a burrito).

6

Garnish Instant Pot Refried Beans


Give it a final taste and garnish.

If you like spicy, garnish the refried beans with jalapeno. We went with cilantro for this one. 😛

Serve the deliciously creamy Instant Pot Refried Beans as a side dish, dip, nachos, or spread over a tortilla to make yummy burrito! 😀

Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican

Enjoy your Instant Pot Refried Beans!~ 🙂


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Make Smokey Instant Pot Baked Beans Recipe (Pressure Cooker Baked Beans) Homemade Baked Beans from Scratch in deliciously thick sticky sauce. Perfect for your next BBQ, picnics, potlucks, or dinners.

Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican
Instant Pot Refried Beans | Pressure Cooker Refried Beans | Instant Pot Pinto Beans | Instant Pot Beans | frijoles refritos | Mexican | Vegan | Vegetarian | Instant Pot Recipes #instantpot #pressurecooker #recipe #beans #side #dip #mexican
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  1. Fantastic again!!! These are right up there or even better than any restaurant fare out there. Spot on ladies! Thank you.

    1. Thanks for your kind words Susan!! 🙂 Glad you enjoyed the refried beans in Instant Pot!
      Have fun with your Instant Pot & enjoy a lovely weekend!
      Take care,
      Amy

  2. These turned out great. Cooked under pressure for fifty minutes and twenty five minutes release. Creamy consistency and perfect flavor. Can this recipe be doubled?

    1. Hi Mike,

      Thank you so much for your kind words on the recipe 🙂

      For foamy food like beans, the safety limit is 1/2 filled.

      Please take care & have an amazing week
      Jacky

      Please take care & have fun cooking
      Jacky

  3. Looking for refried beans recipe for Cinco de Mayo. I looked at several recipes on the internet, and liked the ingredients Amy & Jack used the best. I loved their cheesecake recipe, so I chose to go with their instant pot refried bean recipe. Everyone loved it! It had lots of flavor, and I could make it the texture I wanted. So easy in the instant pot. Overall a winner!

  4. I just love your recipes with their clear and complete instructions. Your Mexican retried beans are wonderful and fun to make. I bet you could create a wonderful Mexican rice dish too!

  5. Hi, I love your recipes, all of them have been winners for me! I want to make these refried beans, but I absolutely must soak all beans/lentils. Can you give advice on how much I should decrease the liquid/broth and the cooking time to account for soaked beans? Thanks so much!

    1. Hi Ginny,

      Thank you so much for your kind words.

      I recommend using the same amount of cooking liquid. The cooking time will be 22 minutes + natural release at high pressure.

      Have fun cooking & please take care
      Jacky

  6. Yumm!
    Made 2x
    1st time used 1 tsp chili powder
    A bit spicy for the kids / but we liked them .. great texture
    2nd time used 1/2 tsp and everyone googled them up..
    this recipe is a keeper

    Thank you..

  7. I look forward to trying this recipe. I’m actually looking for info to cook some chick peas. Would I use the same amount of beans and liquid you used in this recipe?

    1. Hi Jennifer,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      The ratio and cooking time will be the same for chick peas.

      Please take care & have fun cooking
      Jacky

  8. GREAT and easy recipe. Married toand impressed my hispanic husband. Stuck to the recie exactly. Cant go wrong. Try this on. YUMMY

    1. Hi Lori,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  9. A friend recommended this recipe. I tried it the first time but used Peruvian beans and it was a disaster. The second try I stuck to pinto beans and my husband and daughter loved them!! On my second attempt, I mashed the beans using very little liquid. Once dinner was over I combined the remaining juices & beans and mashed with the leftover beans and it was the perfect texture. The next day my mom and sister (who both have Instant Pots) came over for lunch and I served the left over beans with tacos. Reheating was in the microwave and didn’t require any thing additional. Of course I have sent them the link to this website!! Thank you again!!

  10. Hi Amy and Jacky!

    Just wanted to pop in and say I made this last night and it turned out perfectly! I love refried beans and usually buy canned, but that was getting expensive. I found a recipe online early last year that used the slow cooker and an overnight soak. Well, a solid 20 hours later (soak and slow cook) I had a huge batch of awful beans that were ready for the trash! I was devastated. I basically walked away from the idea that I could make them myself and returned to buying canned.

    I saw this recipe and figured since I already had ALL the ingredients to make it anyways (two huge bags of pinto beans living sealed up in the depths of my cupboard) I might as well give it a go. Its not a huge ordeal if they dont turn out because I’m only investing an hour and not a ton of money into it.

    When I opened the pot after NPR I was STUNNED at the amazing smell that wafted through my kitchen! After draining, mashing, adding in some liquid, and blending half I have to say these are, hands down, the best refried beans I’ve ever had. Texture is perfect, flavours are amazing! I cant wait to have them tonight with our crispy pork carnitas (marinating using your recipe!!)

    Thank you so much for sharing!

    1. Hi Charlene,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!
      Happy to hear how it turned out.

      Happy New Year & please take care
      Jacky

  11. Hi A & J

    The your IP Refried Bean Dip recipe turned out great. I didn’t have a immersion blender so after smashing the cooked beans then I used my wire colander and pressed the beans through the mesh. It was putze but boy did it come out creamy.

    If I want to double the recipe next time should I double everything?

    Chris B.

    1. Hi Chris,

      thank you for your kind words on the recipe 🙂

      Yes, you will want to double everything for this recipe. Beans can be foamy so doubling this recipe is not recommended in the 6 quart Instant Pot.

      Please take care & have a wonderful Christmas holiday!
      Jacky

    1. Hi Janine,

      thank you for your question 🙂

      The cooking time will be the same, but beans can be foamy so doubling this recipe is not recommended in the 6 quart Instant Pot.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  12. So, I made the refried beans again because the first time, the halved recipe was a bit underdone in my mini. I forgot that that the 3 qt IP has a lower wattage. I increased the cooking time to 60 minutes with a 25 min NPR and they turned out perfect! Thought you should know. (I also added a squeeze of lemon and a dash of cumin. :))

    1. Hi Susan,

      thank you for your question 🙂

      You will want to half the liquid for this recipe as well. Cooking time will increase by 2 minutes!

      Please take care & have fun cooking
      Jacky

  13. I’m new to IP and followed the direction, but the pot got to BURN with 5 minutes left for cooking. Should I have used the beans setting? I used pressure cook, high pressure, and put it in for 50 minutes. But the pot was building pressure for 25 minutes and then the countdown started! I’m not doing something right, help!

    1. Hi Anita,

      thank you for your question and sorry to hear what happened.

      The pressure cook button should work fine. It sounds like steam was leaking somewhere from the lid.

      Here is a checklist:

      1) Make sure the sealing ring is seated properly
      2) Make sure the venting knob is turned to the seal position.

      Please take care & have fun cooking
      Jacky

  14. Another winner! Added salt and some seasoning salt and they were good. I cooked them for 50 minutes and 25 minute natural release and the texture was perfect for my taste. Might play around with some different seasonings after cooking next time. Thanks!

  15. I made the recipe as written and was very happy with the texture, but the flavor was blah. Any tips for how to adjust the seasoning next time? I’m always afraid to stray from a recipe.

    1. Hi Amanda,

      thank you for your honest feedback 🙂

      I would recommending more salt as underseasoning is the number one reason of why a dish is bland.

      We will release another refried bean recipes with more flavoring soon!

      Take care & have fun cooking
      Jacky

  16. Making them right now, yay!! Normally, I do like to soak my beans (w/a little lemon juice to neutralize the phytic acid to increase digestibility), if I do next time, would I decrease the cook time? Thanks!

    1. Hi Cindra!

      Hope you are enjoying the summer weather 🙂

      Yes, soaked beans will take lesser time. Roughly 20 – 25 minutes + natural release.

      Take care!
      Jacky

  17. Love this site. Everything we’ve tried has been great. If I substituted black beans for the pinto beans would I have to change anything?

  18. I found this info on freezing:
    Refried beans freeze great, they don’t change in texture or flavor. Occasionally, if they’re in the freezer for a long time they might become a bit dry but you can just mix in some water or olive oil to thin them out again.
    Let your homemade refried beans cool before freezing. You can freeze them in a rigid container or a plastic freezer bag. Be sure to divide them into meal sized portions that work for your family.
    source

  19. Hey Cindy–I use my 3 qt all the time. And I love refried beans! I will halve all of the ingredients, just making sure that 2 cups of broth will completely cover the beans. Same cook time and method.

  20. Hi Cindy. I am only “one people” so I understand your question about freezing. I regularly make refried beans and freeze them in smaller portions. That way I can use them as I need them and it’s always nice to have them in the freezer for when my vegan granddaughters visit. In my experience they keep well in the freezer for several months.

  21. Chris I realize I’m not Amy or Jacky but I read your comment. The remaining 3 1/2 cups of liquid comes after using a 1/2 cup deglazing the instant pot. The total liquid is 4 cups. Also the well drained instruction is because you rinse the dry beans so you need to make sure you drain them after rinsing them. They don’t soak them in this recipe. That’s how I read the recipe so I hope that helps you. I’m sure they’ll see you comment and respond to it as well.

    *****My question is can you freeze these or how can I adjust the recipe for only two people?

  22. I always look forward to your recipes! Just a few questions: you mentioned that you do not have to soak these, but the pinto beans listed in the recipe are well drained. If you did soak them it would affect the amount of liquid in the recipe I am sure, wouldn’t it? Also, one of the Lines in the directions says, remaining 3 1/2 cups of chicken stock. How much chicken stock is required in the recipe? Is it soaking liquid and part of the recipe? Forgive me if I missed something. 🙂 Thank you so much for your answer, and I look forward to making this. 🙂

    1. Hi Chris,

      thank you for your question and kind words 🙂

      Cindy has answered your questions in the comment above you.

      Take care & have fun cooking
      Jacky

  23. We love Mexican and Tex Mex, so I can’t wait to make this. Quick question, how long can this be stored in the fridge? Thanks!

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