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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

Recipe developed by Amy + Jacky

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.
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
Prep Time 10 minutes
Cook Time 1 hour 25 minutes
Total Time 1 hour 35 minutes
Servings 4 -6
Calories 202kcal


  • 1 pound (454g) pinto beans , rinsed and drained
  • 1 (323g) large onion , roughly diced
  • 4 cloves (13.7g) garlic , minced
  • 4 cups (1L) unsalted chicken stock (vegan option: use vegetable stock)
  • 2 tablespoons (30ml) olive oil, lard or bacon fat
  • ½ - 1 teaspoon (1.3g - 2.7g) chilli powder
  • 1 teaspoon (2.7g) ground cumin
  • 1 teaspoon (1.1g) dried oregano
  • Salt to taste


  • Cilantro
  • Jalapeno (optional)


  • 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~ :)


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

For more yummy recipes, visit https://www.pressurecookrecipes.com/