Instant Pot Refried Beans
Instant Pot refried beans are remarkably quick and easy to prepare and cook from scratch—it’s almost magical!
These Instant Pot refried beans are perfect every time! Thanks to the Instant Pot, making refried beans from scratch has never been easier. No soaking is needed. Just start with dry beans, and in less than an hour, you’ll have creamy, seasoned beans ready to mash and serve.
This recipe uses simple pantry ingredients like onion, garlic, and Mexican spices to build deep flavor. Try it with pinto or black beans—both work beautifully. Once cooked, the beans are mashed or blended to your preferred texture, then garnished with cheese, green onions, or whatever toppings you love.
This method also gives you complete control over the consistency, whether you prefer your refried beans silky smooth, lightly chunky, or somewhere in between. It’s an easy, affordable, and satisfying dish that pairs well with tacos, burritos, enchiladas, or a scoop of Mexican rice.
What You’ll Like About This Dish
No soaking. Dried beans soften completely in the Instant Pot with zero prep.
Full-flavored results. Sautéed aromatics and warm spices build big flavor quickly.
Flexible texture. Mash or blend to get the exact consistency you like.
Freezer-friendly. Ideal for meal prep or stocking the freezer for busy nights.
Ingredient Notes
- Pinto or black beans – Pinto beans make a creamier, classic style; black beans bring an earthier flavor.
- Onion – Adds sweetness and depth as it cooks.
- Jalapeño pepper – Seeded for mild heat; add some seeds for more spice.
- Garlic – Adds essential flavor.
- Broth – Chicken or vegetable stock enriches the beans.
- Cumin and oregano – Classic seasonings that pair perfectly with beans.
- Bay leaf – Adds subtle flavor during pressure cooking.
- Cayenne pepper – Optional heat for an extra kick.
Steps to Make Instant Pot Refried Beans
- Rinse and sort through the dried beans.
- Sauté the onion, jalapeño, and garlic in the Instant Pot until softened.
- Add the beans, liquids, bay leaf, and seasonings.
- Seal the Instant Pot and cook on high pressure until the beans are very soft.
- Let the pot naturally release pressure before opening.
- Strain the beans and reserve some of the cooking liquid.
- Mash or blend the beans, adding liquid until the texture is just right.
- Taste and adjust the seasoning before serving.
Tips
- Reserve more liquid than you need so you can easily adjust the consistency.
- If the beans seem loose, let them sit a few minutes—they thicken as they cool slightly.
- Use an immersion blender for smooth beans or a potato masher for a rustic texture.
- Increase the spices if you prefer a bolder flavor.
Recipe Variations
- Black Beans: Swap the pinto beans with black beans for a slightly earthier flavor and darker color.
- Extra-Spicy: Leave the jalapeño seeds in or add extra cayenne pepper for more heat.
- Smoky Version: Add 1 to 2 teaspoons of chipotle chili powder or a spoonful of chopped chipotle in adobo.
- Lard or Bacon Fat: For traditional flavor, replace the vegetable oil with bacon fat or lard when sautéing.
- Creamy Finish: Stir in a few tablespoons of sour cream or crema after mashing for a smoother texture.
- Cheesy Beans: Mix in shredded cheddar, Monterey Jack, or queso fresco while mashing for cheesy refried beans.
Serving Suggestions
- Serve with tacos, burritos, enchiladas, or quesadillas.
- Pair with grilled meats, roasted vegetables, or rice bowls.
- Spoon alongside fajitas or sheet-pan chicken.
- Use as a warm dip with tortilla chips.
- Top with cheese, cilantro, or green onions.
How to Store
Refrigerate: Store the beans in an airtight container for up to 4 days.
Freeze: Portion into containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheat: Warm gently on the stovetop or in the microwave, adding a splash of water or stock to loosen the texture if needed.
Instant Pot Refried Beans
Ingredients
- 1 pound pinto beans, or black beans
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 jalapeno pepper, seeds removed, minced
- 4 cloves garlic, minced
- 4 cups water
- 3 cups chicken stock , or vegetable stock, unsalted, divided use
- 1 bay leaf
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- Optional: 1/4 teaspoon cayenne pepper
Instructions
- Prep the Beans: Rinse and pick over beans, discarding any damaged or malformed beans. Look for small stones or anything that doesn't look like a bean.
- Sauté the Aromatics: Choose the sauté setting on the Instant Pot and add the vegetable oil. When the oil is hot, sauté the onion until wilted; add the jalapeño and garlic and sauté for 1 minute longer. Cancel the sauté setting and add the beans, water, stock, bay leaf, kosher salt, cumin, oregano, black pepper, and cayenne, if using.
- Pressure Cook: Place the lid on the pot and make sure the pressure release knob is in the sealing position. Select the pressure cook or manual button, high pressure. Set the timer to 45 minutes. When the time is up, allow a natural release, which will take approximately 20 minutes.
- Finish the Dish: Strain the liquids into a bowl. Reserve 2 cups of the cooking liquids and discard the rest. Discard the bay leaf and return the beans to the Instant Pot or turn them into a large bowl. Mash or blend the beans with an immersion blender, adding small amounts of the reserved liquid, as needed for consistency. Taste and add more salt, if needed.
- Garnish and Serve: Enjoy refried beans with shredded cheese, sliced green onions, chopped tomatoes, red onions, or your favorite toppings.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
