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?”

A bowl of Instant Pot Refried Beans topped with jalapeño and tomato

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 (and Taco Thursdays) 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 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.

After sharing these Bang Bang Shrimp Tacos, I thought it would be fun to revisit this staple recipe, in case you are in need of a stellar side to go with them. To show just how quick and easy these are, I’m adding a video below for you as well.

A bowl of Instant Pot Refried Beans

This Instant Pot recipe covers both how to make Instant Pot pinto beans and Instant Pot refried beans. We love both.

Whether you keep the beans whole or mash them for refried beans, they are freezer friendly. You can dress them up or down as much as you like.

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 convinced 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!

(For Instant Pot inspiration, check out this 15 Healthy Instant Pot Recipes post. Now, let’s get to making those refried beans!)

How to Make the Best Instant Pot Refried Beans

Here are the critical pieces of information you need to know to make an (Instant) pot full of refried beans that taste like they came from a restaurant!

ONE: Choose the Right Beans

  • First things first: If you’ve been wondering what kinds of beans are used to make refried beans, the answer is pinto.
  • You can follow a similar mashing process outlined here with black or other beans, but pinto are traditional, so that’s what I used in the recipe.

Dried pinto beans

TWO: Skip the Presoak

  • 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.

THREE: No Canned Beans, Please

  • 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.


  • This Instant Pot Refried Beans recipe has stellar smacks thanks to the addition of onion, jalapeño, bay leaves, and classic Southwest spices like cumin and cayenne. Feel free to adjust to your desired level of spice.

An Instant Pot with cooked pinto beans inside

Recipe Variations

  • 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 without meat or dairy (and I’ll still come over with margs!).

Which Instant Pot to Buy (and What to Do if You Don’t Have One)

  • For those of you who have not yet taken the plunge to purchase an Instant Pot, this is the model I own.
  • You can also 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.

Two bowls of vegan Instant Pot Refried Beans

How to Store Instant Pot Refried Beans

This Instant Pot Refried Beans recipe yields a generous batch. I recommend portioning them into individual containers, then thawing them as needed.

  • To refrigerate or freeze in containers: Let the beans cool completely. Place the beans in airtight containers of desired size. Refrigerate for up to 4 days or freeze for up to 3 months. 
  • To freeze flat (great for saving space!): 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 up to 3 months.
  • To reheat: If the beans are frozen, let them thaw overnight in the refrigerator. 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.
  • You can store the beans mashed (refried) or unmashed.

How to Use Instant Pot Refried Beans

  • Mashed, these beans are 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.
How to make the BEST Instant Pot Refried Beans! Easy no soak recipe. Healthy, vegan, and perfect for all of your favorite Mexican dishes! One of the best pressure cooking recipes. 

Instant Pot Refried Beans

4.85 from 193 votes
The BEST Instant Pot Refried Beans! Easy and absolutely delicious, this recipe tastes better than a restaurant. Use for any of your favorite Mexican dishes!

Prep: 10 mins
Cook: 1 hr 10 mins
Total: 1 hr 45 mins

Servings: 6 cups


  • 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.


Serving: 1cup (of 6)Calories: 134kcalCarbohydrates: 20gProtein: 9gFat: 3gSaturated Fat: 1gPotassium: 445mgFiber: 6gSugar: 2gVitamin A: 55IUVitamin C: 6mgCalcium: 54mgIron: 2mg

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Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I have also struggled making tasty beans. But these were amazing! The flavor was better than canned refried beans. I will be making this recipe in the future.5 stars

  2. Best beans I’ve ever made in the IP. I did 5.5 cups of liquid to cook and cooked for 1 hour with 20 min release since my beans were old. I took 1 cup of liquid off after cooking, and added none back. They mashed perfectly by hand and I kept them warm for about an hour on warm setting. I’m so glad I found a healthier recipe and one I can do on a weeknight! Thanks!!5 stars

  3. These beans are delicious! I grew up in a border town, we take our Mexican food seriously and these beans hit the mark. I was scared to death to take my instapot out of the box, this was my first endeavor and it was easy to follow. I did end up needing to cook them for more like an hour. Yum, yum, try them, yum. Thank you Erin!5 stars

  4. THE best instapot recipe, full of flavor without much sodium or fat and relatively easy for the results! Followed exactly with some modification to heat. After I made this the first time, I froze portions in batches and I have not bought beans in the can since this is really convenient worth the extra 15 minutes of active prep time it take me. My family and I are hooked! Thank you :)5 stars

  5. Excellent recipe with great flavor. Next time I will pressure cook for an hour vs the 45 minutes. Mine could’ve cooked just a tad bit longer. Can’t wait to try again.4 stars

  6. Just followed your recipe today…my family just loved it!!! Will not be buying canned retried beans again EVER. Awesome 👏5 stars

  7. This has been my go-to refried bean recipe for a while now and it’s sooo delicious!! It always turns out perfectly, is super simple and I always have the ingredients in my pantry. Even my teenager that hates refried beans LOVES them! Seriously try this recipe!5 stars

    1. Hi Cassie, I have never used lard for these beans, so you would be experimenting. If you give it a try let me know how it turns out!

  8. I absolutely love this recipe! I make it weekly and eat them almost every day! Super easy and delicious!5 stars

  9. I have tried a lot of refried beans recipes, and this is the best by far. I also appreciate the vegan/vegetarian option inluded as part of the recipe. I have cooked a lot of pinto beans, and knew I wanted to add 5 minutes as my family likes the smooth style that is common in traditional California Mexican food. Thanks for a great recipe!5 stars

  10. Made soup. Not thick refined beans. Flavor is good but not as advertised. I wish I had a true refined bean recipe that really made thick Mexican refined beans for the Insta pot. This instruction made the beans crunchy even after cook time under pressure fir 60 minutes1 star

    1. Hi Ron, I’m sorry to hear you didn’t have success with the technique. One possibility could be the age of the beans you used—the older they are, the longer they take to soften. (And sometimes beans are so old they don’t soften at all!) I know it’s disappointing to try something new and not have it come out, so I wish it would have turned out differently for you!

    2. You drain the beans to your thickness at the end. Take out the liquid, and put as much or as little liquid back in before you process.5 stars

  11. Followed the recipe except for the jalapeno. Ended up with a great tasting bean soup. I’m saving it and going to reheat it and add some bacon to it to make some great bean and bacon soup.

    Four cups of stock and three cups of water? Really? Seven cups of liquid to two cups of beans? Is there a typo there? Great tasting soup though. I will definitely make this mistake again! lol

    1. I’m so sorry to hear that you had trouble with this recipe, Debby. It’s hard to know what could of went wrong without being in the kitchen with you! Myself (and others) enjoy this recipe, so I really wish it would of been a hit for you too!

      1. Loved these beans. I Madeline batch as instructed and loved them. Froze the extras and used at other meals. I was wondering if you could use another type of bean instead of pinto. If so, what type would you recommend?5 stars

        1. Hi Marla, you can use black or any other beans, but pinto are traditional, so that’s what I used in the recipe. Thank you for this kind review!

  12. This is a GREAT refried bean recipe. I only had the regular Knorr broth base so I omitted the extra salt. So easy, so yummy and so many compliments from family and friends on these beans. The immersion blender makes them so creamy. I could eat this every day! I always wonder what to do with the extra bean broth at the end. Has anyone used it to make soup or for something else? It’s so flavorful that I dislike wasting it. Thanks!

  13. This recipe is awesome. It is so easy and so delicious. We doubled the jalepeno and used the seeds since we like our food spicy. We now plan to make flavorful rice by cooking it in the remaining broth that was drained off of the beans. Thank you, this is our new go-to replacing the canned refried beans.5 stars

  14. This is such a tasty, easy recipe that I now make it regularly and no longer buy canned beans at all. I’ve tried keeping them whole as well as blending them in a Cuisinart food processor. I recently got an immersion blender and like that the best by far, both for the creamy texture as well as for how super easy it is. Another bonus of the immersion blender is that I can be lazy and not worry about chopping up the onion too finely. I was not a fan of the instapot at first, but this recipe turned me into a huge fan! I use the vegetarian Better Than Boullion and usually double the recipe. I keep them in the fridge and then whatever is left after about 4-5 days I stick in a freezer bag for freezing. They’re just as good after freezing…I just take them out of the freezer and put them in the fridge overnight and they’re ready to eat. I use them for bean burritos for lunch, with eggs and tortillas on Sunday mornings, with shrimp or fish tacos for dinner.

  15. My husband is first gen Mexican and he absolutely LOVES these beans. I reserve all of the bean liquid in a jar and use a bit of that when re-heating the beans for his breakfast burritos to make the beans more spreadable. The beans will tend to dry out after refrigeration and the leftover liquid is perfect for moistening them instead of oil or butter.5 stars

    1. Hi Anna! There are a few comments in the comment section from readers who have used black beans with great success. You can use black or any other beans, but pinto are traditional, so that’s what I used in the recipe. Hope this helps!

    1. Hi Danielle! This is why I give the option in the recipe to use either chicken or vegetable broth. Hope you enjoy them, if you decide to try them!

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