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 about 75 minutes, 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.
It’s an easy, affordable, and satisfying dish that pairs well with tacos, burritos, enchiladas, or a scoop of Mexican rice.
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.
Storage and Reheating
Refrigerator:
Store leftover refried beans in an airtight container in the fridge for up to 4 days.
Freezer:
Cool completely, then transfer to freezer-safe containers or resealable bags. Freeze for up to 3 months. Defrost in the refrigerator overnight before reheating.
To Reheat:
Reheat beans in a saucepan over low heat or in the microwave. Stir in a splash of broth or water as needed to loosen the consistency.
Instant Pot Refried Beans
Ingredients
- 1 pound pinto beans or black beans
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 jalapeño 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.
