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.

FOUR: FLAVOR

  • 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 224 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

Ingredients
  

  • 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)

Instructions
 

  • 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!

Notes

  • 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

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

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Erin Clarke

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 wellplated.com 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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562 Comments

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  1. Delicious! So much better than anything in a can or even that I’ve tasted in a restaurant. I was motivated to make theses since the cost of can of refried beans vs dry pinto beans is so ridiculous. I was able to freeze baggies of the amount just my husband and I will use for tacos and with no waste.
    I was sad about the delicious 2 cups of liquid I drained off. I’ll make some vegetable soup with it tomorrow. I just couldn’t discard it.5 stars

  2. These beans are amazing! I make them multiple times a month for sure… they are big hit with everyone who tries them! Thank you

  3. I’ve been trying to make refried beans for years and they were not good. This recipe is awesome!!! I make these beans several times a month.5 stars

  4. The best beans I’ve ever made! I’ll never do an overnight soak again. Thank you so much for this quick and delicious recipe5 stars

  5. This is the best recipe I have found. I consider them habit forming. Everyone that has tried them at pot lucks wants the recipe. These are rhe first to go. I have made these many times. My kids request this ever time they visit and want me to make it so they can take them home. I have freezed not only extra refried beans when I make them for me I also freeze the extra liquid to use in soup and when the frozen refried beans need thinning. The liquid is also too good to be discarded.

    Thank you so much for the recipe.
    I forgot to post a rating.5 stars

  6. Household staple here with one alteration. High for 50 minutes then natural release. The beans were still just a bit firm with 45/25 QR.5 stars

  7. I love them and have made them quite often! I cook with only 6 cups broth/ water and don’t drain. I smash and add 4 cups previously cooked brown rice. The rice absorbs the liquid, eliminating the need to waste or store it. I serve and freeze combined like this.5 stars

    1. I’m so happy that you’ve enjoyed the recipe, Beth! Thank you for sharing this kind review!

  8. Within 15 minutes of finding this recipe I had them cooking in the Instant Pot. They are cooling now to go into the freezer, but I tasted them and they are delicious! I will never buy canned again. I am not even going to look for another recipe because I am pretty aure this is the best one. Thank you so much.5 stars

  9. I just use the water, a whole onion chopped, and the beans and they turn out phenomenally! I only do this since this was how my mom made them but the time for instantpot is perfect for them! Thank you for this recipe!! Of course after the cooking, I drain beans mostly and add salt, butter, and cheese- pure amazing!5 stars

  10. this recipe is the best I have found on the internet. What appealed to me was the no soak method of cooking. There was nothing I changed except i sauteed the onions in a fry pan not in the instantpot5 stars

    1. Hi Bethany! I haven’t tried to double the recipe myself, but other readers have reported success with it (just make sure you don’t go past the fill line inside your pot). If you decide to try it too, I’d love to hear how it goes!

  11. So good!! Make this today!! I paired it with a frozen chicken fajita sheet pan meal. So easy and delicious. Thank you!5 stars

  12. These are the best refried beans!!! I highly recommend making these. I have tried many different recipes.5 stars

  13. This recipe turned out perfect! I will be making this again and freezing for fast meals on busy days. It is so much better than store bought refried beans and less expensive. I was wondering if I could increase the amount of beans from 2 cups to 2 1/2 or 3 cups since there is so much liquid? Thanks for sharing this recipe!5 stars

    1. I’m so pleased that you enjoyed them, Debbie! This is the way I tested the recipe, but if you’re finding yourself with tons of leftover liquid, you’re welcome to experiment with reducing the amount. You do have to make sure to at least stick with the minimum amount needed to get the IP up to pressure. I don’t have any specific measurements to suggest, but if you decide to play around I’d love to hear how it goes.

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