Instant Pot Refried Beans Recipe

These Instant Pot refried beans are made from scratch with dried beans, aromatics, and a few spices. They are creamy, delicious, and healthier than anything you can get in a can. Learn how to make the best refried beans in your electric pressure cooker using soaked or unsoaked beans, both of which are covered in this post.

I know most of us resort to canned refried beans to accompany our Mexican or Tex-Mex meals. But what if I told you there was a better alternative.

Make refried beans in the Instant Pot! This homemade version is made effortlessly, is packed with so much flavor, and is way better than the canned stuff.

You wouldn’t believe me if I told you that I’ve purchased canned refried beans just once in my life. I got it to make the 7 layer dip. You can easily get away with using canned refried beans in a recipe like that which has so many components. However, on its own, I’ll pass! No bland canned taste for us.

It was then that I decided that it would be the last time I would ever buy canned refried beans!

But this Instant Pot refried beans is another story altogether! It is seriously so good and totally restaurant-worthy, even better if I may say so. 

Why is it called refried beans? Is it fried twice ?

Refried beans come from the Spanish words frijoles refritos. Frijoles are beans and refritos simply means well-fried.

It is literally a mistranslation. Refried beans are simply well-cooked beans that are fried with some sort of fat and mashed as they are cooking to a smooth or chunky consistency.

Ingredients needed to make this pressure cooker refried beans

You will need a handful of basic pantry staples to make the yummiest refried beans at home.

• Pinto beans
• Olive oil
• Aromatic’s like freshly diced onion and minced garlic
• Seasoning, I used some ground cumin, chili powder, chipotle chile powder for that smoky flavor, salt, and Mexican dried oregano.
• Water/Stock/Broth
• A squeeze of lime juice to finish it off.

The traditional refried beans recipe is just made with lard, onions, garlic, beans, epazote (an aromatic herb that reduces flatulence), some salt and pepper to season. But I do like to add additional spices to enhance the flavor of my homemade refried beans. 

To soak or not to soak beans?

I, personally prefer to soak beans, just as I learned from my Grandma and Mom! Before I had the IP, I used my handy stovetop pressure cooker to cook all sorts of beans and legumes.

But, I love my IP so much more for its safety features and the timer. You don’t have to keep a tab on the number of whistles and all sorts of things that come with handling a stovetop pressure cooker.

I will not get into the controversial digestive issues that can arise from not soaking the beans. It really depends on how your body deals with beans, so you would know better.

If you feel like you do fine without soaking, then, by all means, skip the soaking part.

But here are 2 reasons why I like to soak beans 

1. They cook evenly
2. Cooks in a fraction of time, I’m talking 15 minutes as opposed to 45-50 minutes. You barely need a minute or two max to soak the beans and yes, of course, to remember to actually soak them :p

I understand, sometimes, we just don’t remember to soak the beans. Been there, done that! That’s why I’ve given instructions for soak and no soak method in the recipe card. Pick whatever works for you. Soak or no soak, both methods yield delicious refried beans nonetheless. 

Why should you be making your own refried beans in the Instant Pot?

• You need simple ingredients  
• It is ready in a fraction of time even if you start off with unsoaked dried beans 
• Hands down it beats the store-bought stuff with respect to flavor
• Easily customizable 
• Can feed a crowd 
• Prepared sans any preservatives
• Vegan and vegetarian friendly 
• Freezes beautifully
• Budget-friendly

Customize this recipe

Like I always say, when you make something yourself, you have the opportunity to customize it to your liking. Here are a couple of options worth considering. 

Bacon: Swap the olive oil with bacon grease for that smoky flavor. Feel free to add an additional tablespoon for more flavor.

Lard: As I mentioned, lard is used to make authentic refried beans. So, you may simply use that instead.

Ham hock: You can throw in a ham hock along with the beans and broth, just before pressure cooking. 

Fat-free: Skip the oil or fat of any sort, and sauté the aromatics and spices with stock or broth or water. 

Dump-and-go recipe: You can dump in all the ingredients and pressure cook to keep things even more simple. I always love to sauté my aromatics and spices because it does add a depth of flavor but feel free to skip that part. 

Flavor: For a fun variation, you can experiment with different seasonings like taco, ranch seasoning, etc. Or add a small can of tomato sauce, or a few tablespoons of tomato paste, or a can of Rotel, a few dashes of hot sauce or swirl in some sour cream once your purée the beans. None of these goes into the authentic stuff, but hey, that doesn’t mean you can’t experiment 😀 

Other beans: More info in the FAQs below.

Storage and freezing instructions

Store leftover refried beans in an airtight container for up to 1 week.

Freeze: Transfer individual serving portions into resealable freezer-safe bags or containers, label, and freeze the bags flat up to 3 months.

Defrost overnight in the refrigerator.

Transfer to a microwave-safe bowl and reheat in the microwave with a splash of stock. Or you may reheat it in a skillet over low heat with some stock until heated through.

How to use refried beans

• This Instant Pot refried beans is the perfect side dish to serve along with your favorite Mexican dishes. 
• Simply serve it as a bean dip with some tortilla chips
• Use it as a filling for burritos, wraps, quesadillas or enchiladas 
• Inside tacos 
• Bean tostadas 
• 7-layer dip 
• Mexican lasagna or casserole 
• Huevos rancheros
• To thicken soups, curries or chili 

What are some of your favorite ways of using refried beans? I’d love to know, feel free to share in the comments below. 

Quick FAQs

What beans are used to make refried beans?

Traditionally, pinto beans are used to make refried beans. They are nutty, creamy, and have an earthy taste. When cooked, they turn soft and can be mashed easily 

Can I use other beans to make this Instant Pot refried beans?

Yes, definitely! If you don’t have pinto beans, you can try using black beans, kidney beans or even red beans to make this easy bean dip.

The flavor will vary depending on the type of bean you choose. You could use a combination of beans too, experiment, and see what you may like. 

Can I use canned pinto beans to make refried beans?

You really wouldn’t need to use your Instant Pot if you opt for canned pinto beans. You can make it on the stovetop following the instructions mentioned for the sautéing part, add your rinsed and drained canned beans, about 1/3 to 1/2 cup broth. Cover and simmer for 5-10 minutes. Blend or mash the beans to your desired consistency.

You may also enjoy these Instant Pot recipes 

Chana masala 

Southern red beans and rice 

How to make Instant Pot refried beans from scratch – Step by step instructions

Step 1: Sort, rinse and soak beans

Sort 1 pound of pinto beans well to remove any shriveled beans or debris. Rinse the beans in a colander under running water. Transfer the beans to a large bowl, add about 6 cups of water, soak overnight or for 8-10 hours.

Step 2: Sauté aromatics and seasonings

Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add 2 tablespoons of olive oil, add 1 cup of chopped onion and sauté until translucent.

Add minced garlic (about 4 garlic cloves), sauté until the garlic is fragrant.

Add the spices (1 teaspoon each of ground cumin, chili powder, chipotle chili, and kosher salt along with 1/2 teaspoon Mexican dried oregano) and sauté for another 30 seconds. 

Step 3: Deglaze the pot

Add about 1/2 cup of water or broth, and scrape the bottom of the pot to remove anything that is stuck at the bottom of the pot.

Press ‘CANCEL’ to switch off the “SAUTE’ mode.

Step 4: Add the drained beans and remaining liquid

Drain the beans and add them to the pot. Add the remaining 3.5 cups of water or broth. You can also throw in 2 bay leaves. Give everything a good mix.

Step 5: Pressure cook

Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 16 minutes), after which the timer will begin.

Step 6: Natural pressure release (NPR)

Once the cooking cycle is complete, let the pot depressurize naturally. 

Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you. 

Step 7: Purée the beans

Drain the beans through a colander, reserving the liquid. Discard the bay leaves.

Purée the beans with an immersion blender, adding the reserved liquid little at a time, until you reach your desired consistency. I used about 1.75 cups of the liquid to purée the beans. Drizzle some freshly squeezed lime or lemon juice, and mix well.

For chunky refried beans you may also use a potato masher to mash the beans.

Step 8: Serve

Check for seasoning and adjust with more salt if required. I added another 1/2 teaspoon of salt.

Dish out the refried beans, garnish with diced onions, tomatoes, crumbled cotija cheese, queso fresco, or Mexican shredded cheese, and chopped cilantro. Serve with tortilla chips or see more ways to use refried beans above the instructions. Buen provecho! 

Notes

• For the no-soak method: Follow step 1 of sorting and rinsing the beans, then follow the rest of the steps. Increase the liquid to 6 cups and pressure cook on high for 45-50 minutes followed by a natural pressure release.
• Alternatively, you can make this Instant Pot creamy refried beans using another method. First, pressure-cook the soaked or unsoaked beans with the liquid.  Empty the contents from the pot, and sauté aromatics and spices. Add the cooked beans and liquid and mash or blend to your desired consistency. 
• The beans, soaked or unsoaked should ideally be well cooked in the time specified. But, sometimes other factors like the age of dried beans or the hardness of the water might affect the cooking time of the beans. If they are not cooked, put the lid back on and pressure cook on ‘HIGH’ for another 10-15 minutes followed by a natural pressure release.
• You can also blend the beans in a regular blender or a food processor. Make sure the beans and liquid have cooled down, and blend in batches.
• You will have approx 1.75 cups of leftover bean stock. Do not discard it, it can be used in soups or curries.
• This recipe is kid-friendly as the spice level is pretty low. If you’d like to increase the spice level, add 1 serrano or jalapeño pepper, diced, along with the minced garlic. You can also add 1/2 teaspoon or more of cayenne pepper.

★ If you try this Instant Pot refried beans recipe, I would love to hear from you! I’d appreciate it if you could rate and leave a review below in the comments. Your reviews help others know the recipe better too. Feel free to share your feedback and suggestions at aromaticessence77@gmail.com. Thanks so much 🙂 

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Instant Pot Refried Beans Recipe

Freda Dias

These Instant Pot refried beans are made from scratch with dried beans, aromatics, and a few spices. They are creamy, delicious, and healthier than anything you can get in a can. Learn how to make the best refried beans in your electric pressure cooker using soaked or unsoaked beans, both of which are covered in this post.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Soaking time for beans 8 hours hrs

Course Side Dish

Cuisine Mexican, Tex-Mex

Servings 8 people

Equipment

• Instant Pot 6 quart

Ingredients

  

1x2x3x

• 1 pound dried pinto beans
• 2 tablespoons olive oil/vegetable oil
• 1 cup chopped onion
• 4 garlic cloves minced
• 4 cups of water or low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon chipotle chile powder
• 1/2 tsp Mexican dried oregano
• 1 teaspoon kosher salt or to taste
• 2 bay leaves optional
• Juice of half a lime optional

Instructions

 

• Sort the beans well to remove any shriveled beans or debris. Rinse the beans in a colander under running water. Transfer the beans to a large bowl, add about 6 cups of water, soak overnight or for 8-10 hours
• Press the ‘SAUTE’ button, and set it to ‘NORMAL’. Once its displays, ‘HOT’, then add olive oil, add chopped onion and sauté until translucent.
• Add minced garlic, sauté until the garlic is fragrant.
• Add the spices and sauté for another 30 seconds.
• Add about 1/2 cup of water or broth and scrape the bottom of the pot to remove anything that is stuck at the bottom of the pot.
• Press ‘CANCEL’ to switch off the “SAUTE’ mode.
• Drain the beans and add them to the pot. Add the remaining 3.5 cups of water or broth and bay leaves (if using). Give everything a good mix.
• Close the lid of the Instant Pot. Set the valve to ‘SEALING’. Pressure cook on high for 15 minutes. It will take some time for the pressure to build up (about 16 minutes), after which the timer will begin.
• Once the cooking cycle is complete, let the pot depressurize naturally.
• Press ‘CANCEL’ and switch off the IP. Once the silver pin drops, turn the knob to ‘VENTING’ and open the lid away from you.
• Drain the beans through a colander, reserving the liquid. Discard the bay leaves.
• Purée the beans with an immersion blender, adding the reserved liquid little at a time, until you reach your desired consistency. I used about 1.75 cups of the liquid to purée the beans. Drizzle some freshly squeezed lime or lemon juice, and mix well.
• For chunky refried beans you may also use a potato masher to mash the beans.
• Check for seasoning and adjust with more salt if required. I added another 1/2 teaspoon of salt.
• Dish out the refried beans, garnish with diced onions, tomatoes, crumbled cotija cheese, queso fresco, or Mexican shredded cheese, and chopped cilantro.

Notes

• For the no-soak method: Follow step 1 of sorting and rinsing the beans, then follow the rest of the steps. Increase the liquid to 6 cups and pressure cook on high for 45-50 minutes followed by a natural pressure release.
• Alternatively, you can make this Instant Pot creamy refried beans using another method. First, pressure-cook the soaked or unsoaked beans with the liquid.  Empty the contents from the pot, and sauté aromatics and spices. Add the cooked beans and liquid and mash or blend to your desired consistency. 
• The beans, soaked or unsoaked should ideally be well cooked in the time specified. But, sometimes other factors like the age of dried beans or the hardness of the water might affect the cooking time of the beans. If they are not cooked, put the lid back on and pressure cook on ‘HIGH’ for another 10-15 minutes followed by a natural pressure release.
• You can also blend the beans in a regular blender or a food processor. Make sure the beans and liquid have cooled down, and blend in batches.
• You will have approx 1.75 cups of leftover bean stock. Do not discard it, it can be used in soups or curries.
• This recipe is kid-friendly as the spice level is pretty low. If you’d like to increase the spice level, add 1 serrano or jalapeño pepper, diced, along with the minced garlic. You can also add 1/2 teaspoon or more of cayenne pepper.
• Cook time includes time taken for pressure-build up and natural pressure release. 
• Measuring cup used, 1 cup = 250 ml, 1 teaspoon = 5 ml

Keyword electric pressure cooker, pinto beans, vegetarian

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