Instant Pot Refried Beans
These Instant Pot Refried Beans have me rethinking an age-old question that confronts me every time I go out for Mexican food: “Would you like black or refried beans with that?”
Up until making this pressure cooker pinto bean recipe, I always answered black beans. In fact, I’ve probably ordered enough waves of black beans and rice to fuel all of our Taco Tuesdays from now until next January.
We grew up eating Mexican food every Sunday after church (and Green Chile Chicken Enchiladas on Christmas), and back in those days, I was a refried bean girl. At some point, I transitioned over to black beans and sort of forgot about poor pinto.
Friends, I have been MISSING OUT!
Refried beans are delicious. <—Do I really need to tell you that? Am I the only one who has been in a black bean bubble? You also don’t need to go out to dinner to enjoy them. This is Instant Pot Refried Beans recipe is a snap to make at home, AND they are much much healthier for you than any refried beans you’ll find in a restaurant.
This Instant Pot recipe covers both how to make Instant Pot pinto beans and Instant Pot refried beans. We loved both. It’s freezer friendly, and you can dress it up or down as much as you like. (Need more Instant Pot inspiration? This 15 Healthy Instant Pot Recipes post is a good place to start.)
As written, these refried beans are vegan, but if you prefer to make Instant Pot Refried Beans with bacon as many restaurants do, I have a suggestion for you there too.
This Instant Pot Refried Beans recipe was inspired by my Instant Pot Black Beans, which are so simple and tasty, they’ve inspired a number of you to ditch canned beans altogether. I won’t be surprised if these Instant Pot Refried Beans have similar results. They are just as easy and tasty!
How to Make the Best Instant Pot Refried Beans
First things first: If you’ve been wondering what kinds of beans are used to make refried beans, it’s pinto. You can follow a similar mashing process with black or other beans, but pinto are traditional, so that’s what I used here.
Second: Don’t presoak the beans! The beauty of making refried beans in the Instant Pot is that you don’t need to soak the beans in advance to speed up the cooking time. The pressure cooker takes care of it.
Don’t be tempted to make Instant Pot Refried Beans with canned beans. The superior flavor and texture of this recipe comes from starting with dry pinto beans.
Third: FLAVOR. I gave these Instant Pot Refried beans stellar smacks by adding onion, jalapeno, bayleaves, and classic southwest spices like cumin and cayenne. Feel free to adjust to your desired level of spice.
If you’d like Instant Pot Refried Beans bacon-style, you could sauté the veggies in rendered bacon fat instead. Then call me. I’m coming over with Skinny Margaritas. To keep the Instant Pot Refried Beans vegan, just follow the recipe as written. It’s still delicious (and I’ll still come over with margs!).
For those of you who have not yet taken the plunge to purchase an Instant Pot (this is the model I own), check out my recipe for Crock Pot Pinto Beans, which can either be enjoyed whole or turned into refried beans. They take much longer but are still absolutely scrumptious and beat anything you’ll find in a restaurant.
This Instant Pot Refried Beans recipe yields a generous batch. You can freeze them individually, then thaw as needed. I froze half of mine mashed and half unmashed. Mashed, they’re great for adding to burritos or piling on avocado toast. Left whole, I love using them anytime I need canned pinto beans or in place of black beans in other Mexican recipes like these Vegetarian Enchiladas.
Instant Pot Refried Beans
- 1 pound dry pinto beans — 2 cups
- 2 teaspoons extra-virgin olive oil
- 1 small yellow onion — chopped into 1/4-inch dice
- 1 jalapeno — cored, seeded, and finely chopped
- 3 cloves garlic — minced (about 1 tablespoon)
- 4 cups low-sodium chicken stock or vegetable stock — divided
- 3 cups water
- 2 bay leaves
- 1 1/2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/8 to 1/4 teaspoon cayenne pepper — optional
- For serving: queso fresco or shredded Monterey jack cheese — diced tomatoes, diced red onion, chopped fresh cilantro, avocado (optional)
Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!
- Refrigerate leftover beans or freeze for up to 3 months.
- For easy portions: Let the beans cool COMPLETELY, then portion them into ziptop freezer bags labeled with the date. Seal the bags, removing as much air as possible, and squish the beans so that the bag lays flat. Freeze flat for simple storage. Let the beans thaw overnight in the refrigerator, then reheat gently on the stove with a splash of water or stock as needed to thin them back out.
Nutrition InformationAmount per serving (1 /2 cup) — Calories: 76, Fat: 1g, Carbohydrates: 24g, Fiber: 15g, Sugar: 1g, Protein: 8g
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