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4.97 from 29 votes

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.
Servings 4 -6
Prep Time 10 mins
Cook Time 1 hr 25 mins
Total Time 1 hr 35 mins



  • 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~ :)
Author: Amy + Jacky
Calories: 202kcal


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