Making refried beans in the Instant Pot is MUCH easier and quicker than traditional methods, although we do love our slow cooker refried beans recipe . This Instant Pot Refried Beans recipe doesn’t require soaked beans so you can make creamy refried beans in the Instant Pot in no time! Use them to make our Creamy Refried Bean Dip!
If you prefer making beans in the Instant Pot, check out our other Instant Pot Beans Recipe: Instant Pot Black Beans, Instant Pot Pinto Beans, Instant Pot Kidney Beans, Black Eyed Peas and Instant Pot Red Beans and Rice.
How to Make Refried Beans In The Instant Pot
Homemade refried beans are far superior to canned refried beans. Even the best canned pinto beans can’t hold a candle to making them from scratch.
Carve out about 90 minutes to cook pressure cooker refried beans. While that may seem lengthy, it’s ridiculously fast for beans from scratch, and you’re really only doing 15 minutes of labor. Usually beans need to soak overnight to soften. Make pressure cooker pinto beans in just 5 easy steps:
- Cook the onions, jalapeños and garlic.
- Add the broth, aromatics and beans and cook for 50 minutes. Natural release for 25 minutes.
- Drain the cooked beans and reserve the liquid.
- Smash the beans with a potato masher, or immersion blender, adding a little bit of reserved liquid back in until your preferred creamy consistency is reached.
Homemade Refried Beans
Toppings are the best part of eating refried beans. To eat them restaurant style, just mix in a little cheddar cheese and serve them with air fryer tortilla chips. Other garnish refried beans ideas:
- Pickled Peppers
- Pickled Banana Peppers
- Pickled Red Onions
- Cheese – Queso Fresco or Oaxaca
- 4 ingredient guacamole
- Sour Cream
- Salsa – Restaurant Style Salsa or pico de gallo
- Chopped Fresh Cilantro
- Chopped Green Onions
Vegetarian Instant Pot Refried Beans
Reach for vegetable broth vs beef stock or chicken stock to keep these instant pot pinto beans vegetarian/vegan. Check out our list of Substitute for beef broth and chicken broth substitute for all your options.
Spicy Refried Beans
Add 1 tsp of cayenne pepper or chili powder before cooking to add a bit of spice. If you like it HOT spicy, double that amount and add in an extra jalapeno. Once you taste the pureed beans, add more if desired.
Low Sodium Refried Beans
Good news! This instant pot refried beans recipe is already a low sodium bean recipe! Feel free to omit the salt altogether and add it at the end when serving. It’s why we always use our own homemade bone broth (like this beef bone broth) to control the total sodium.
Low Fat Refried Beans
While this bean recipe isn’t a fat free refried beans recipe, it sure is low fat. Most of it comes from the olive oil. To reduce even more, cook the onions, jalapeño and garlic in a non-stick pan BEFORE adding it to the instant pot.
Instant Pot Refried Beans With Bacon
Um – yes please. Bacon makes everything better. To make Instant pot refried beans with bacon, just cook a few slices in the instant pot (or your favorite method) before you add in the onions, jalapeños and garlic. When the bacon is cooked, remove the slices and add the onions directly to the bacon fat and proceed with the recipe as written. The only exception is the crumble the bacon and add in when you add the stock and beans pack in.
Instant Pot Refried Black Beans
Update! Check out our Instant Pot Black Beans recipe for details!
- This dump and go Instant Pot Mexican Beans recipe is the perfect base recipe. You can add any spices or toppings you like. We love adding chopped onions, creole seasoning and more. Even a dash of BBQ Dry Rub or Jamaican Jerk Seasoning would be great.
- Drizzle in some olive oil to make them a bit more like restaurant instant pot refried beans.
- Pre-make beans to help make meal prep easier. Pinto beans are highly versatile so you can add them to many recipes. Cook them in the Instant Pot for shorter prep and cooking time. We use them in many soup recipes, like our Pasta e Fagioli recipe and Olive Garden Minestrone Soup recipe. This way we can control the sodium content.
- Save money cooking refried beans in a bag. Cooking beans from scratch helps your wallet!
- If you’re into dehydrating food, this recipe would make a great recipe to make Dehydrated Refried Beans.
- How Long Do Refried Beans Last in the Fridge? Beans can be kept in the refrigerator, in an air-tight container for up to 4 days.
- Can You Freeze Refried Beans? It’s easy to freeze refried beans. Just portion the healthy refried beans and seal in a Ziploc bag. Cool and transfer to a freezer for up to 3 months.
- How To Thicken Refried Beans – The best way to control the thickness of the beans is to limit the amount of reserved cooking liquid you add in before mashing with an immersion blender or potato masher. Add just a little bit of liquid at a time until your desired consistency is achieved.
- How to Re-heat Refried Beans – Warm the beans gently on the stove or in the microwave. The beans thicken as they cool, so if you’d like to thin them out, add a bit of water or vegetable broth.
What To Do With Refried Beans Leftover
Instant Refried Beans are the perfect side dish to most Mexican recipes including, Steak Picado, Instant Pot Carnitas, Carne Asada, Carne Asada Nachos, Carne Asada Fries, Steak Fajitas, Chicken Fajitas, Mexican Chili Verde, Slow Cooker Carnitas, Sous Vide Corn on the Cob, Mexican Shrimp Cocktail or even Chicken Enchiladas.
Carne Asada Tacos, + Instant Pot Refried Beans = Match Made in Heaven!
View More Instant Pot Recipes
Drinks That Go With Mexican Refried Beans
Instant Pot Refried Beans
- 2 Cups Dried Pinto Beans (*Note 1)
- 2 tsp Olive Oil
- 1/3 Cup Yellow Onion, Small Dice
- 1 Jalapeno, Finely Chopped
- 4 Cloves Garlic, Minced
- 4 Cups Chicken Broth, Beef Broth or Vegetable Stock (*Note 2)
- 3 Cups Water
- 2 Bay Leaves
- 2 tsp Kosher Salt (*Note 3)
- 1 tsp Ground Cumin
- 1 tsp Dried Oregano
- Rinse beans and pick out any pebbles or broken beans. Drain and set aside.
- Add the oil to the instant pot and turn it on sauté mode. Once heated, add the onion and jalapeno and sauté for 2 minutes. Add the garlic and cook until fragrant, approx. 30 seconds.
- Add 1/2 cup of chicken stock and scrap the bottom of the pot to remove any stuck-on food (will help avoid the burn warning). Add the rest of the chicken stock, water, bay leaves, salt, cumin and beans and stir to combine.
- Place the lid on the instant pot, making sure the valve is in the sealed position, and cook on high for 50 minutes. When the timer has gone off, pressure release naturally for 25 minutes before releasing the rest of the pressure.
- Remove the lid and fish out and discard the bay leaves. Remove 2 cups of the cooking liquid and set aside. Drain the remaining liquid, with a colander, and discard.
- Return the beans to the pot and mash with a potato masher or an immersion blender, until creamy. Add some reserve liquid, 1/4 cup at a time, if needed. Taste and adjust seasonings as needed.