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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 with refried beans made in the instant pot

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.

Instant Pot Refried Beans

4.82 From 464 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 45 minutes

Servings: 6 cups
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!

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 ½ teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ⅛ 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!

Video

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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  1. Hi Erin,

    Do I need an 8 qt to use 2x recipe?, I tried 4 months ago and had to break into 2 batches bc it wouldn’t come to pressure. I tried to use saute to bring to pressure and replaced the sealing ring. It was right under the max line. Help, I really luv these and want to double to have in hand. Thanks, Nancy

    Erin, sorry, I’m I see where u commented that it wouldn’t fit in a 6 qt ☹️ so many people write they used 2#’s??? Using a 6qt? Same on a black bean recipe I use? Do u think if I soak them first and use 6 C of water (I’ve read half the liquid if u soak them) Nancy

    1. Hi Nancy, I haven’t tried to double it myself but other readers have with success. I’m not sure what size commenters are using unless they specifically say, but I do believe it can be double in either one based on previous comments. It should work double the black beans the same. I don’t presoak mine, so not fully sure the process. Enjoy!

  2. This is the best recipe for refried beans. I usually double it and freeze the extras. When I have access to Hatch roasted green chilies, I add those to my taste instead of Jalapeños. I also save the left over broth and freeze 4 cups to a ziplock bag to use when I make it the next time instead of adding chicken broth. This recipe is so much better than store bought canned refried beans, and so easy to make.5 stars

  3. Any ideas with what to do with the leftover broth? It looks delicious and flavorful
    I do not want to waste it since it has bean residue, vegetable broth and seasonings. Freezing for now
    And please do not send me emails I find hard to unsubscribe5 stars

    1. Hi Dorothy, lots of readers have suggested multiple different ways to use it. One said, “used the leftover to make another batch”. Another reader said, “used it in soups, and as the base for a mushroom stroganoff”, lastly another reader said “used to cook rice in instead of water”. Hope this helps!

      3
  4. I just made these beans and they came out amazing. I have an 8 quart Instant Pot and there was plenty of room to double the recipe if needed. Definitely gonna make these again!

  5. Erin,

    Thank you for replying to my comment!

    This is the best tasting refried pinto beans recipe! I use the extra liquid to make a simple mushroom soup😋I make them all the time that’s why I want to
    double it, of course. Thank u for all your
    wonderful recipes. Nancy5 stars

  6. There is no other recipe needed for refried beans! I did use bacon fat on one occasion and will use only that from now on.
    PS: I just purchased the Well-Plated Cookbook today!5 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Tina. Most readers really love the flavor, as do I, so I think you might need to adjust the seasonings based on your own taste. Hope this helps!

      1
  7. Wow, I am so impressed with the flavor of this recipe! I expected that it would be good but it turned out so delicious! Side note that I used beef stock instead of chicken (it’s what I had on hand).5 stars

  8. I have tried many pressure cooker pinto beans and these are by far the best! I used a pasilla pepper (what I had) instead of a jalepeno and they came out perfect! Bravo!5 stars

  9. I never comment on recipes but honestly this is night and day compared to those God awful canned refried beans. This recipe is 10000000% worth it because it’s so easy to begin with, and being able to use dry beans is such a time saver. These come out just like a Mexican restaurant. I usually serve them with red rice because they’re so filling and savory. I’ve also used them in carnitas burritos!5 stars

  10. Since I stumbled across this recipe exactly five years ago today, I’ve made these refried beans a dozen times. It is my go-to and DANGGGG they are phenomenal. I have made alterations from time to time – swapped out pinto beans with black beans, doubled the cumin and oregano, used jarred jalapenos, and it always comes back a winner. This is my ride or die refried bean recipe!5 stars

  11. Erin, these are the best beans I have eaten. I changed nothing and they were perfect. 10/10 will make again and again! Thank you so much!5 stars

  12. Can’t wait to try this recipe! One question: If there is a lot of liquid left over after cooking as the recipe says, what’s the purpose of using so much upfront and draining the excess? I’m considering just reducing the amount of liquid so there’s less left over, but wanted to check and see if that’s been tried already and came out a fail. Thanks!

    1. Hi H! The liquid is needed for the when the beans grow as they cook or for you want to make the refried beans. This is what we’ve tested and works best. Hope this helps!

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  1. Hi Dorothy, lots of readers have suggested multiple different ways to use it. One said, “used the leftover to make another batch”. Another reader said, “used it in soups, and as the base for a mushroom stroganoff”, lastly another reader said “used to cook rice in instead of water”. Hope this helps!

    3
  2. I’m sorry to hear the recipe wasn’t to your taste, Tina. Most readers really love the flavor, as do I, so I think you might need to adjust the seasonings based on your own taste. Hope this helps!

    1
  3. I tried this recipe using 4 cups of liquid and didn’t need to drain the beans. I let it cool and then blended them in my food processor. It was perfect for a thick consistency. Next time I may cook on high for a few more minutes to make the beans a bit softer, otherwise I love this recipe.5 stars

    1