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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.


  • 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 426 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 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 45 minutes

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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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 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. This recipe is definitely awesome for burritos! (And it’s freezer-friendly so you could save individual portions for later!)

  1. I have an 8qt instant pot, do you think I could double this recipe? If so, would you recommend increasing the cook time? I have been instructed to make a big ol’ pot of beans for a large party. ?

    1. Hi Allana, I haven’t tried it with a larger pot, so I can’t say for certain! I’d start with 1.5x the recipe as a first experiment before doing double. I’d love to hear how it goes if you give it a try!

        1. Hi Barbara! Based on some of Georgia’s previous comments, I believe she left the cooking time the same. I hope this helps!

        2. So yummy! Made these several times. Took them to a party and everyone loved them!! Such a good recpie for people with dietary restrictions.5 stars

          1. I’m so happy to hear that this recipe was a hit, Amber! Thank you for taking the time to share this kind review!

  2. These were SO good. My husband was amazed we had refried beans that actually had flavor (he thinks the canned type are flavorless). I agree – they are full of flavor and easy to make. Definitely adding this to our rotation – perfect for Taco Tuesday!5 stars

      1. Very good recipe and the flavor is delicious. But next time I’ll cook the beans for 60 minutes because they were still a little crunchy at 45 minutes. Thank you!4 stars

  3. I made these homemade refried beans for vegetarian tacos, served on corn tortilla taco shells and topped with a few toppings. Delicious!5 stars

    1. This is the best recipe (and I’ve tried others) for Instant Pot refried beans and it’s the only way I make them now. By freezing them in ziplock bags I always have some on hand. Thanks Erin for a delicious and authentic recipe!

  4. I’m glad you mentioned not using canned beans as I might have used them. Also, your recipe makes it fairly simple to make it more or less spicy.5 stars

  5. I’ve been looking everywhere for the perfect “non-greasy” re-fried beans and this is it! Amazing flavor without a lot of animal fat (vegetarian option).5 stars

  6. Hi Erin! I’m new to instant pot, I just got mine and your beans were the first thing I made! I think I ate half the batch hahaha I couldn’t stop, they are too delicious! I saved the cooking liquid to use as a soup base this week, but I was wondering what the reasoning is for using so much liquid to cook the beans? Would it be possible/safe to use half as much liquid? I am also wondering if you think a 6qt instant pot could hold 1.5 x the recipe- I’ll need to make more now that I’ve already eaten half the beans!! Thank you for the simple and delish recipe!!5 stars

    1. Hi Elizabeth, 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. I’m happy to hear you enjoyed the beans!

    2. 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. Hi Claire! I have not tried this recipe with old beans, but you could certainly soak them first. I hope you love the recipe!

      1. Hi Robyn, I haven’t tried it myself but maybe this one:

  7. I was looking for an instant pot refried beans recipe that we could make with dried pintos and hit the jackpot! So flavorful, especially when using the bacon fat instead of oil. They were fantastic! My husband and I enjoyed them so much; these will be in heavy rotation!5 stars

  8. These have really good flavor! I was in a hurry & I didn’t take out enough water when I mashed then and ended up with more of a bean soup!  Ugh!! I should’ve known better being Mexican and was raised on beans!! ? Thanks for the recipe. 5 stars

    1. Sandra, I’m glad you loved the flavors! If you’d like them thicker, you could try reducing them on the stove to see if that helps. Thanks for letting me know how they came out!

  9. Made this today and it’s delicious! So glad to have a great recipe to use to make our own beans! Saving my left over liquid for next week’s batch of beans!5 stars

  10. I doubled the recipe in my 8qt with no other changes to the instructions and they turned out great! Thanks for posting!5 stars

        1. Hi Dee! That comment is from 5 years old and I have no idea how she did it in the mini, I just know it worked for her. You could try to reply to her comment on the thread and see if she responds to it. Hope this helps!

  11. Made this for a Mexican themed Christmas Party and they were a big hit. We took some, froze some and keep some home for breakfast burritos. Best refrieds ever.5 stars

    1. Hi Mitch, 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. My beans were hard too so I just put them back on for another 30 minutes. I did have old beans, but the extra time did the trick!

        1. Hello –
          I have a Crockpot Multicooker Xl. Will this work the same? Do I follow the same cooking instructions even if my pot is not an Instapot brand? Thanks! Hoping to make these today!

          1. Hi Kristina, you should be able to use any pressure cooker to make this recipe. I am not able to give specifics on any other brands because I’ve not used them.

  12. Just tried these and they were amazing! They cooked up perfectly and the flavor was terrific! It’s a must keep recipe for me! Thanks for sharing!5 stars

    1. Hi Jennifer! If you’d like to calculate sodium information, you can do it for free using an online calculator like MyFitnessPal! You can plug in the URL of this recipe and customize it based on the brands of ingredients you use.

  13. Last week, I made the refried beans from the recipe that came in the book with my Instant Pot. I stumbled across your recipe and decided to make it tonight. I didn’t have bay leaves, but followed the recipe as written otherwise. My hubby, daughter, and I all decided to keep your recipe and ditch the other. Great flavor and texture (beans were perfectly cooked). Thanks for the great IP recipes!5 stars

  14. Hi Erin! Thanks for this recipe. I am going to try it.

    I save bacon fat and would like to use it in this recipe. I’m unclear on what you mean by sauteing the veggies in bacon fat instead. Could you expound on this or point me to your instructions.

    1. Hi! Instead of using the 2 teaspoons of olive oil in the recipe, you could use bacon fat instead. I hope that helps!

      1. That was my guess, but I’m not a very experienced cook despite being a senior citizen. I made the beans yesterday in my Instant Pot and did the bacon fat substitution. They came out very, very good but I didn’t have 2 cups of liquid to reserve. In fact, I had to add a bit of water (should have used chicken broth – DOH) in order to blend them with my immersion blender.

        I’m going to experiment a bit with future batches to learn how to manipulate the flavors and spiciness levels. Thank you again for sharing the recipe.

  15. Delicious and easy! Doesn’t get any better than that! The first time I made them I failed to read the part about draining out the liquid at the end before mashing so I ended up with mashed bean soup – which was delicious by the way. I just finished making my second batch including draining the liquid before mashing. The texture is great and the flavor is incredible. So easy and inexpensive to make with the instant pot. The one question I had was about saving the liquid and using it the next time I made them. Or maybe using it to make soup somehow. I tasted the broth and it was pretty good and hated to dump it down the drain. Anyway – thanks for the great recipe!5 stars

  16. Was looking for an instant pot version off my crockpot one. I made these as shown except for more olive oil. I liked them but next time I’ll add a couple Tbsp of tomato paste and a grated carrot like my crockpot recipe has. I liked how fast it came together and that I didn’t have to plan too much ahead like I do with the crockpot and soaking method I had used.  Thanks 5 stars

    1. Beans were still crunchy. Followed recipe exactly. Then did high pressure for 45, natural release for 25, quick release. Any suggestions? They taste great but we’re pretty crunchy.


      1. Hi Brian, 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’m happy to hear that you still enjoyed the flavor!

      2. I had the same problem. I was thinking that maybe it is due to me being at high altitude? Everything takes longer to cook in Denver. I am excited to try them again with a little longer cooking time.4 stars

  17. I’m loving your instant pot recipes! I got one recently and was super intimidated by it at first, but I found your blog and it’s been really helpful. I have found that for me, adding a 3-5 minutes helps the beans cook through better, but overall great recipes!5 stars

    1. Cece, I am so pleased to hear this. Thank you for letting me know and sharing what cooktime works best for you as well!

  18. Just made my first batch of “refried beans”  Very tasty, will make yummy tostadas for dinner tonight.
    I used a slotted spoon to separate all the bean goodness from all the juices. Mashed up the beans and kept all the “juices” to make bean soup! Too much good flavor in those juices to disguard.5 stars

    1. Julie, I’m glad you enjoyed the recipe, and I’m sure the soup will be good too! Thanks for taking the time to leave this awesome review!

  19. I’m new to Instapot cooking. This was my first bean recipe and it turned out amazing! I portioned out the leftovers and froze them. These were so much better then canned beans. They were as good as the ones at restaurants. I didn’t have a lot of leftover liquid though. Just enough to add back. SO good! Thank agaIn 5 stars

  20. These were great (and man, how amazing is it that you can cook dried beans in 45 minutes?!). I added 2 tsp of liquid smoke and some chipotle peppers in adobo sauce for a smokier flavor- turned out really well! Thanks!5 stars

  21. Great recipe! I added 1tsp of smoked paprika instead of cayenne. First time I used InstantPot. Using the leftover liquid to make another batch today. Very hard water here in AZ so will try 55 min for a softer bean. Thanks Erin!5 stars

  22. These were really yummy! I mashed them with the amount of cooking water I THOUGHT I needed, and then almost threw away the rest. I put the beans aside for a while, until I finished cooking the rest of the meal. When I went back, they seemed to have absorbed all the previous water and needed more!! SO glad I still had some cooking water left. Just a thought, in case anyone else experiences this? I will definitely be making these again int the future! Thanks for a great recipe!5 stars

  23. So bland, maybe because I’m from Arizona? But I didn’t use bacon. I would double everything with flavor, from the garlic to the spices. I’m probably going to throw all this out.2 stars

    1. Hi Kimberly, I’m sorry to hear the flavor wasn’t to your taste. You can add additional spices after it’s cooked, and it sounds like you know just what you’d change next time.

    2. I do t agree with you at all. There was nothing bland about these. I gree up on Indian food, so I’m no stranger to spice…

      1. I wanted to apologize to Kimberly for my reply, which embarrassingly was full of spelling errors. Anyhoo, about the spice level, I forgot when I initially made them I couldn’t find my cayenne. I used Indian chili powder instead and this alternative probably made a difference.
        I’ve been making them for two years now, with my Indian chili spice, and I do enjoy them.5 stars

  24. Delicious!! I’ve never tried making my own refried beans, but so glad I found your recipe first! Thank you, I look forward to trying more of your recipes.5 stars

    1. Brenda, I am so pleased to hear you enjoyed the recipe. Thanks for taking time to let me know. It means a lot!

  25. This recipe was the first thing I made in my new Instant Pot. It is excellent. I will be making some bean burritos for my Weight Watchers diet.
    After they were done and mashed (not blended) I did add a bit more salt, smoked paprika (I’ll use this next time) and god forbid a couple of dashes of Accent (MSG). I’ve read enough about MSG lately to not have any concern.
    Now if next time I could avoid dropping one side of the pot when pouring into the colander and soaking the mail on the counter, that would be great.
    Thank you so much!5 stars

  26. This was, like other commenters, my first attempt at making beans in my instant pot, and WOW what a great start! I ended up using mushroom stock (it’s what I had) and it turned out wonderfully. I might be braver next time and add more cayenne or leave the seeds in the jalapeños for more heat, but overall just lovely! Thanks!5 stars

  27. I deeply love refried beans, I am an expert on refried beans. My beans are so delicious my meat loving better half says he can eat this (vegan-style) everyday. You are such a wonde4ful cook, I love you to pieces.

    There is an organic chicken-apple sausage that, on occasion, I will dice up, cook it in butter, remove, it doesn’t take but a few mins, then add more butter, cook the onions, garlic & sliced hot peppers. I do not eat pork & no one would miss it. I’m so delighted to see your instant pot recipe & I must make it tomorrow. I am new at using the instant pot. Thank you so much for all your hard work. Take care!…5 stars

  28. Hi Erin! I’d love to try these but I don’t have an Instapot. Can I make these in my crockpot?

    1. Hi Kristen, check out my crock pot version of the recipe here!

  29. I made these tonight with the bang bang shrimp tacos which I have reviewed these separately.  (They were fabulous BTW). The beans were spot on as far a time to cook and naturally release the pressure.  I’m not so sure about the bay leaves. I thought it  needed some extra salt.  Maybe my taster was off by those heat packing shrimps that I was eating at the same time. I will definitely try them again and jazz up the seasonings a pinch. Very easy to make and these beans can cook while preparing something else to make with it.  Nice job. I will be making them again. Thanks a million for continuing to share some yummy delights. 4 stars

    1. Hi Jenny, I haven’t experimented with half of the recipe, so I can’t say for certain, but I believe the cook time should be the same. If you give it a try, I’d love to hear how it goes.

  30. Thank you for this recipe! I’ve had my IP for the better part of a year and use it often, but never for refried beans until yesterday. These are the most flavorful, best-tasting refried beans I have ever tasted! As to the water: here’s what I did, and would work if you have some time to spare. After going through the cycle, mine were watery, but I didn’t need them then, so I just kept it on the automatic warm cycle after they were finished and took the lid off. The water eventually evaporated and the beans had even more time to soak up the flavor. I used sautéed onion, garlic, bay leaves, cumin, chili powder, a diced jalapeño. S & P, some cayenne pepper, some homemade chicken stock and the required water. Let it hang out for several hours then hit it with my immersion blender. It was absolutely fantastic. I was amazed to get so much flavor from dried beans that I didn’t soak before hand, but I think the IP pushes in the flavor rather than have them soak up water. I’m not sure I’ll buy canned refried beans again. Thank you!!!5 stars

  31. I made this tonight for taco night.  The result was fabulous.  I prepared as directed and used a potato masher instead of blender.  I didn’t want them to be too smooth.5 stars

  32. made this with tomato bouillon cube instead of broth and used about 3 habaneros in place of jalapeños. didn’t mash beans. best beans I’ve made5 stars

    1. I am so so soooo happy to hear this. Thank you for sharing your feedback and taking time to leave this wonderful review!

  33. These were delicious!! I followed the recipe exactly and everyone loves them. I’m not normally a beans-girl too!5 stars

  34. Hi!! I made this and I thought the flavors were awesome.  However, I wonder if some presoak would help, because I didn’t feel that the consistency was what I wanted, and some of the beans felt undercooked.  4 stars

    1. Hi Niru, I’m glad you enjoyed the flavor! The texture of the beans sometimes can depend on the age of the beans (older ones take longer), but you can definitely try the presoak if you wish!

  35. These are literally the BEST pinto refried beans I have ever had. Better than any Mexican restaurant. I always double the recipe and use about 10-11 cups of veggie broth. I use chipotle chili powder for a smokier taste. They freeze beautifully and are also delicious just as is without blenderizing. Thank you for this wonderful recipe!!!!5 stars

  36. Very tasty! Perfect, creamy & delicious. Thank you for the recipe. My only issue is using my instant pot. Sadly, it seems mine takes longer and I haven’t mastered anything on it yet. I had to add an extra hour to my cooking, but they were still cooked fast and I was very happy.5 stars

  37. These were the best ‘refried’ beans I’ve ever had. Thank you so much for the recipe! We are having our roof replaced and we have a crew of 7 working in this summer heat so I’m making them again today to add a side to their lunch. The beans have so much flavor and so little fat. Great stuff!5 stars

  38. My family loves this recipe. Thank you! We live in CO at 7, 220 ft. I followed the instructions, but some of my beans didn’t soften as much as they should have. Since I’m new to Instapot cooking, I don’t know if I need to cook them longer, add more liquid, let them vent longer or some combination.5 stars

    1. Thank you so much for sharing, Monica! I’m happy your family enjoyed the recipe! I’m sorry you had trouble with the beans, you could try cooking them a little longer to soften them further.

          1. When you use the instapot you usually have to adjust the cooking time in high altitude.  For example, I live at 11,000 feet and usually add 50% cooking time to each recipe. Hope that helps. 

  39. This is  quite honestly the best refried beans recipe I’ve made. Absolutely delicious. I’ve made them may times. I find that you only need to put a bit of liquid back into the beans during the blending process, and the leftover liquid is too delicious to waste so I freeze it! I’ve reused it to make soup, and I’ve also used it again to make a smaller batch of beans. Wonderful recipe! 

    1. This comment MADE my day, Heather! Thank you much for taking the time to share this kind review! I’m so happy you enjoyed this recipe!

  40. I have made these multiple times and love them! Have always gotten positive feedback from friends who have tried them. What I have started to do is pull about half of the beans out of the instant pot after they’ve cooked to eat them as is – in salads, tacos, etc, and then blend the rest to make the refried beans. Excellent flavor and super easy to make.

    My favorites got lost so I was really worried I wouldn’t be able to find this recipe online again – so glad I did. Off to make another batch!5 stars

  41. Made these tonight, and subbed roasted Hatch chilis for the jalapeno. Didn’t have any broth, so used just water, and it still turned out so good! This recipe is a keeper.

    I’m not sure why 2 cups of liquid is reserved, though. What am I supposed to do with it?5 stars

    1. Hi Barbara! I’m so happy you enjoyed this recipe! In Step 4, you use the reserved liquid during blending as needed. I hope this helps!

  42. I love this recipe! I’m getting ready to make these for the 4th time! They have such great flavor and are so easy to make! I usually freeze at least 1/2 and the reheat really well! 5 stars

  43. Making this a second time using hot peppers from my garden. Tastes so much better than the glop you usually get at a restaurant. Thanks for the recipe!5 stars

  44. These are SOOOOOO good! I used cranberry beans and black beans combined, just because I ran out of pinto beans. The flavors are phenomenal. This is my go-to recipe now for sure!5 stars

  45. These are by far the best I have ever made! I doubled the recipe and cooked for 60 minutes. Then I let the steam settle down for 45 minutes. I think with doubling the recipe, it needs to cook for 70 minutes and let the steam come out naturally. 
    But I will definitely make these again. Thank you for sharing!5 stars

  46. These were FANTASTIC. I doubled the recipe in my 8 qt Instant Pot and added 15 mins extra cook time. I removed abt 3 cups liquid per instructions and used my immersion blender in the pot and then poured beans into a 9×13 pyrex to hold them until a party a day later. They looked pretty soupy after I blended them, so I thought I would just put them in the oven uncovered to thicken if needed when I warmed them for the party. However, they set up PERFECTLY, so I just reheated them covered.5 stars

    1. YUM! I’m so happy to hear that this recipe was a hit, Kristen! Thank you for taking the time to leave this kind review!

    1. Hi Jenny! I’m not as familiar with the mini version and have not tested it. I suggest making sure that you don’t fill it past the max line on the inside. For more suggestions on how to adapt this recipe for your mini version, I suggest checking out this article that has some helpful tips: I hope this helps and that you love the recipe!

  47. Just got my instant pot and wanted to try making refried beans, don’t think I will ever use canned again! Yum, so delicious and super easy. Thanks for the great recipe!5 stars

    1. I thought I’d share my husband’s experience with this recipe in case anyone accidentally does what he did :)
      He followed the directions…except for the part to drain out some liquid after the beans finished cooking. So we had some really soupy beans. I baked them in the oven for about 30 minutes at 350…they were still pretty soupy but SO good. I topped with a little cheese for a bean soup. They were perfect consistency for nachos…and even better, the leftovers thickened up and the consistency was PERFECT!
      I think I’ll keep blending all the liquid. It was an oops that turned out pretty tasty lol!5 stars

  48. Going to try this for sure. My grandson, autistic by the way, used to not like a whole bunch of foods, but he’s always loved Del Taco Bean Cups. While not overly expensive, everything is less expensive when making them from scratch. Going to try this and will come back to give you my comments. Fingers crossed.

  49. This is a great recipe to start; however, I added an additional step at the end. After straining the beans, turn your instant pot on saute and cook the beans down more while adding the reserved liquid and mashing. I did this for about 20 minutes while preparing the rest of the dinner. They taste amazing!!

  50. I’m making these again today. What an easy and awesome recipe. So much better than the tinned refried beans you occasionally find in UK supermarkets. I don’t change the recipe much, I add a little freshly ground black pepper and a little more chilli powder, and about twice the garlic, but that’s it. The beans turn out perfectly cooked every time. They are great after being frozen too.5 stars

    1. Thank you for taking the time to share this kind review, Simon! I’m so happy to hear that this recipe was a hit!

      1. Serial offender of making this recipe. Last time I think I omitted the saute part & they were still magnificent. ? thanks again

  51. Readers should disregard comments about seasoning. That’s not the authors fault. The instructions clearly state, “Taste and adjust seasoning as desired.” And I did. I added more salt at the end, and I diced more jalapeños and blended some more. It came out great. One note: I had far too much liquid, and I didn’t strain it enough. It was so hot and my colander is small ! Still bubbling after 25 minutes of “cool down”.  I lost a lot of the onion bits that were floating in the extra liquid. So I put it on “Sauté” to boil it down. Eventually, I put it all in a pan to boil down further. 
    Next time, I’ll salvage all the floating bits before draining. 
    Four stars; easy, but it did take longer than I thought – warming the pot, cooling it, boiling down. Minutes I really hadn’t considered. It beats the heck out of presoaking the beans, though!4 stars

  52. One of the first recipes I’ve made in our instant pot and I couldn’t be happier. I halved the bean and broth amounts since we’re only two people and we have the 3qt instant pot. However, I kept all the other ingredient amounts the same and boy did it ever turn out flavourful. I’m already looking forward to making these refried beans again :)5 stars

  53. I made these as a side for fajita night – man, oh man, were they good. I will never buy another can of refried beans ever. Make sure to print this off. I am 100% positive you will love it.5 stars

  54. Recipe looks great! As a vegetarian I will leave out the chicken stock and replace with vegetable broth. After this substitution then the  recipe truly will be vegetarian and vegan.

  55. I love this recipe and share the beans with my grown children.  Instead of throwing away the extra liquid, could you use it in soups? It seems too good to waste. Thanks for the great recipe! B5 stars

    1. Hi Bet, I haven’t tried to do this with the liquid, but if you experiment, I’d love to hear how it goes! I’m so happy this recipe has been a hit!

  56. This was amazing! I used vegetable broth, sautéed with vegetable broth instead of oil, and omitted the salt and optional cayenne pepper. For me that was perfect! 

    I read another reviewer had skipped the sautéing altogether and just combined everything and cooked. They reported having good results so the next time I make this (and I will, it’s a keeper)  I will try it that way. 

    Thank you so much for sharing your recipe. It is delicious!! ?5 stars

  57. I just got an 8 quart Instant Pot for Christmas and this was my first  attempt. I got overly excited to start and only ended up adding the four cups of chicken stock. When I opened it there was still some liquid in the bottom and it tasted terrific! It was quite thick after I blended it and I added a bit of water to thin it a bit but it would have been  good without that step. This is a fantastic recipe!5 stars

  58. I made these refried beans last night, they did not disappoint. The subtle flavors of these beans were incredible. By far the best recipe I’ve come across!5 stars

  59. Made this for our Christmas taco bar, and everyone gobbled it up. The flavors and texture are just perfect. I’m making a second batch tomorrow!5 stars

  60. I have made this recipe many times, and am about to do it again this morning. We can no longer eat canned refried beans, this has spoiled us forever. The flavor is wonderful, they freeze beautifully, just follow the directions and you can have the best refried beans to add to your Mexican or South Western meals at a moments notice. I usually put the cooked beans into a shallow bowl and mash them with a good old fashioned potato masher adding more of the bean broth if needed. I found my immersion blender scratched up my Instant Pot a bit, and since it was new at the time just decided to mash them in a bowl. Whatever you do, these beans are the best we’ve ever tasted and we like them mostly mashed with a few still whole. Absolutely delicious, you will love the taste.5 stars

  61. This recipe has become my go-to refried bean recipe. My husband normally doesn’t like refried beans and he has multiple helpings! **Hint use bacon grease to fry onions, etc. I made it both ways and no comparison, the bacon grease blows it away. Super yummy recipe!5 stars

  62. Easy and yummy. Tons of leftovers to eat throughout the week or freeze. So much fiber! We’ve made this several times already. Thank you!5 stars

    1. I’m so happy to hear that you enjoyed this, Colleen! Thank you for taking the time to share this kind review!

    1. Thank you for taking the time to share this kind review, Heather! I’m so happy to hear that you enjoyed the recipe!

  63. I’ve made these 3 times now-they’re amazing!  Makes a big batch, so I measure them out to 15 oz (standard can) in ziplock bags and freeze flat.  Worth the extra effort for restaurant quality beans! 5 stars

  64. I made 3 batches of these for my son’s college graduation party in December. They were such a hit that guests were asking for the recipe and if they could take some leftovers home. Of course, I had to say yes. You have to feed broke college students, right?

    I’m finally making another batch just for me and my husband for dinner tonight. Can’t wait to have them all to ourselves AND to be able to have some leftovers.5 stars

  65. I’ve made several instant pot refried bean recipes, this is my favorite now. They were similar but this worked great for me. I use bacon grease and an extra jalapeño and a little extra on the seasonings.  I thought the finished product may need more than 2 C of the liquid but It was great with that amount. I use a potato masher as I like a little rougher texture than the immersion blender. Great recipe, we loved it!5 stars

  66. After 45 minutes pressure cooking and 25 minutes natural release we have a pot full of hot, rock-hard, uncooked beans. Thanks.1 star

    1. Hi Mitch, I’m sorry to hear you didn’t have success with this dish. 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!

  67. Wow these turned out great! I used Bobs red mill cranberry beans as I had neither pinto nor black beans. I usually use cranberry beans for refried  beans anyhow but I’ve always soaked them & cooked them in the crockpot. This recipe is a total game changer in the Instant pot! I also processed them in my vita mix and added some fresh cilantro. Delish!5 stars

  68. I’ve used this recipe several times and have never taken the time to leave a review (enter social distancing). Ive never had issues with the recipe. I’ve used chicken broth in place of stock and added extra jalapeño for more kick. I’ve used the beans for refried beans and also left them whole. 5 stars

  69. This is absolutely my go to recipe for refried beans. Why would anybody buy canned refried beans again. This is so simple and delicious. Often times I’ll strain out some of the beans and eat them whole with meals or on salads. Thanks for the great recipe!5 stars

  70. I substituted a jar of salsa I had in the freezer for the jalapeños and cayenne. It turned out deliciously but the broth was so flavorful and there was so much of it, that I couldn’t bring myself to drain it and throw it away.  Plus, seemed wasteful since I’d used homemade chicken broth.  I decided to add some shredded chicken I had in the fridge and turned the whole dish into a pot of delicious soup instead!5 stars

  71. I made this yesterday and the kids (and we adults) loved it!! They ate it all mostly with tortilla chips. I’m making a double batch today! Thanks for a great recipe! So easy and yummy!5 stars

    1. Hi Shannon! Had you already sealed your Instant Pot and started cooking? I hope this turned out okay for you!

      1. Yes! I had! After 30 minutes I released the pressure, added the liquid and started it again for 15 minutes. They probably would have been fine without the additional liquid. I discarded quite a bit once they were done. The beans were excellent! We had them on tostadas with cheese, cilantro, green onions, tomatoes, and a dollop of sour cream.

  72. Just made these tonight and saying they are the best beans I’ve ever had would be an understatement. They are INCREDIBLE! They are full of flavor and cooked perfectly. I have never been more excited about a recipe before but this one blew my mind!5 stars

  73. I’m never buying canned beans again! These were amazing and so easy! Next time I’ll try doubling the recipe so I have some left to freeze. During q we haven’t even been getting takeout and we’ve really missed our Mexican food. These beans, along with a recipe I found for red enchiladas with homemade sauce made us happy campers today :)
    Since some people complained about undercooked beans I decided to soak them for a few hours before cooking. They came out perfectly soft. 5 stars

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

  74. O…..M…..G! This was my first attempt ever at making refrieds. They are outstanding! I don’t understand Mitch’s comment. The flavor is superb, the texture so creamy! You’ve convinced me – I’ll never buy a can of refried beans again. I’m excited to try this recipe with black beans, too. Thank you!5 stars

    1. I’m so pleased that you enjoyed the recipe, Tish! Thank you for sharing this kind review!

  75. This was my first time making beans in a pressure cooker, and let me tell you I was very pleased with the results. My family loved them too. I normally cook beans on the stove top or slow cooker. I will only use the pressure cooker for beans from now on. Excellent flavor and easy to make. 5 stars

    1. I’m so pleased that you enjoyed the recipe, Rohne! Thank you for sharing this kind review!

  76. Perfect! I was so amazed at how these turned out. Rarely do I find a recipe that I don’t end up tweaking.  I was so tired of using store bought that don’t begin to compare to restaurant.  These far surpass store bought and even restaurant.  Yay! I’m so excited. Using reserved liquid for making chorizo chili!  Thank you so much! 5 stars

    1. I’m so pleased that you enjoyed the recipe, Buffy! Thank you for sharing this kind review!

  77. Just wondering why the need to cook in 7 cups liquid then drain, then add back in approx. 2 cups liquid? I make this recipe as is except I put only 4 cups of broth or H2O and pressure cook. Then I use the immersion blender to puree/blend. This way your not losing the flavor of the spices you add in. I think they come out pretty good! If you think the spices come are too out in front this way, then just cut them in half. Saves a few steps and makes these beans very easy to make. Just my 2 cents.

    Love the flavor though!! Thank you!5 stars

    1. Thank you for sharing this helpful review and your tweaks, Ace! I’m happy you enjoyed the flavor!

  78. Excellent recipe. The poured off pot liquor makes an excellent hot beverage. I used homemade broth made in the instant pot with celery, thyme, celery and garlic and the  from the carcass of a rotisserie chicken I had deboned. Superior to store bought. 5 stars

  79. Love how these turned out! I took the leftover juice and poured it over sirloin tip steak in the instapot and made shredded beef to go with. So very flavorful.5 stars

  80. Made this last night for my family, who loved it. After smooshing up the beans at the end, I stirred in a little shredded cheese, which made the whole thing a bit thicker and creamier – but without having to use 1/4 lb of lard like the traditional recipe. Looking forward to having leftovers!5 stars

  81. We made this today and were very happy with the results. It’s so nice to know how easily the dried beans soften up to the perfect blendable consistency. We added an extra jalapeno for more kick and doubled the oregano (by accident!). The beans received rave reviews.5 stars

  82. I was sooo excited to make this today as I just bought an instant pot but they didn’t have jalapenos at our grocery this morning . If my family isn’t into spicy food can I skip it? Or I have a ton of jarred nachos jalapenos will that work? Thank you so much for this recipe!

  83. These are so good! Our favorite Mexican restaurant changed owners, and it’s not the same. We’ve been trying to recreate recipes at home, and these turned out BETTER. Thank you! 5 stars

  84. I would like to make these tonight, but do not have a jalepeno pepper. Could I use a bell pepper instead or just leave out? Thank you! Can’t wait to try these! Will have to put jalepeno pepper on the shopping list for next time.

  85. I’m making these right now i didn’t have a jalapeño so I used 2 Thai chilies and some leftover ham that I keep in the freezer for beans. I can’t wait to try these5 stars

  86. This was an overall good recipe.  I personally could taste the bay leaf in the final product and didn’t care for in a refried bean.  But it still had a good flavor and the beans were well cooked.  Thanks for the recipe! 4 stars

  87. OMG, this was my first time making bens.. I’m fairly new with the instant pot and this recipe easy to follow and was fabulous. A definite keeper.5 stars

  88. These turned out fantastic! I am notorious for tweaking recipes but I followed this one exactly and I’m so glad I did. I don’t think I will change a thing the next time I make them…and trust me, there will be a next time! These will be my “go-to” refried beans.5 stars

  89. Made these today and they’re delicious!! Will definitely make this recipe again. 

    Only change would be less cooking liquid because I didn’t mash them. 

    I added a few shakes of red pepper flakes to add some heat!! 5 stars

  90. I had used another instant pot refried beans recipe that was quite similar but used a lot more liquid, and I had thought that one was amazing. I then tried this recipe, except using a deseeded fresh chili pepper because I didn’t have a jalapeno, using chicken stock cubes and a very small sprinkle of cayenne pepper. I left the natural pressure release/keep warm on (by accident!) for over an hour. When I took them out, the liquid was below the level of the beans, so I just mashed them (leaving a few chunks in) without removing *any* liquid. The result? … Absolute perfection. Maximum flavour, and the perfect touch of heat, even the kids loved them. Great recipe, this is a keeper. Thanks!5 stars

  91. I made these tonight for the first time. They are SO good! I left half the beans whole and mashed the other half with my immersion blender.  There are enough left over for another couple meals so we’re going to freeze them. Thanks for the great recipe!5 stars

  92. SO delicious! I’ve made these three times as a side dish with carnitas or carne asada and they are crazy good. For my personal taste, I went a little lighter on the salt but other than that these are wonderful. Thanks for the great recipe.5 stars

  93. Modified to use ingredients I had on hand and turned out great!!  I did soak the beans as I’ve not had good luck pressure cooking beans.  Used 4 cups soaked beans, a large onion, beef stock (4 cups) in place of chicken, no water  and left out the cayenne.  5 stars

  94. I’m so excited to have found this recipe! These are so, so, SO good! I left too much water in the pot when blending, but they cooked down like a dream in my cast iron. I added a tablespoon of bacon fat to them and they were incredible.
    Thank you!5 stars

  95. Today was my third time making these in as many weeks. My entire family loves them. I eat them as soup with rice, we mash them and have them as refried beans in tacos and burritos, bean dip as been eaten by my pregnant daughter, seriously the list goes on and on! We love them. The flavor is amazing and canned beans will never come close to these.5 stars

  96. I found it unclear when in the ingredients list it said 4 cups of chicken stock divided and then it didn’t say whether you put in all 4 cups to cook the beans or just 2 cups. And reserve the other 2 cups for later. It would be great to have that clarified. Thank you

    1. Hi Peter! You’ll add just a few splashes of the stock just after you saute the garlic, and then you’ll add the remaining stock once you’ve scraped up any stuck-on bits of food. I hope this helps!

  97. Followed your recipe 45 min high pressure 25min natural release
    The beans were not fully cooked maybe another 10 min cooking time 
    The taste was excellent though 4 stars

  98. I may have already commented but these are outstanding and so easy to make. I make them all the time now. Usually i take half the beans out and just eat them as is in salads and tacos and then turn the rest into refried beans. I never get sick of these – these are so delicious! Can’t even think about eating canned refried beans again!

    Thanks!5 stars

  99. I just put these in my instant pot. I can’t wait to try them! This will be my first time making any kind of beans in the instant pot. If I wanted to double the recipe do I have to adjust the cooking time?

    1. Hi Star! I haven’t tried to double the recipe myself, but another reader has reported success with using the same cooking time. If you decide to try it too, I’d love to hear how it goes!

  100. really good!! I needed refried beans for some burritos and happened to have a bag of dried pinto beans in the pantry – I knew the occasion would come when I’d need them and this was perfect. Came out great – I used half beef half chicken stock that I had leftover in the fridge. a perfect alternative to the canned stuff :) thank you and will be saving this recipe5 stars

  101. I am so glad I found this recipe. We’ve made refried beans a few times in our Instant Pot and they just never seemed to turn out. These were perfect. I halved the recipe since I only had a half pound of beans and it worked out just fine. I’m saving the broth to make soup!5 stars

  102. Wow! I am thrilled with how this recipe turned out….the beans will NOT last for long in my house! Great flavor and could not be easier. No more soaking beans!!5 stars

  103. Hi
    This is a delicious recipe and so healthy. Thank you
    My question is can I double this recipe in a 8 quart instant pot.

    Thanks again

    1. Hi Keith! I haven’t tried this myself, but another reader has reported success with it. If you decide to try it, I’d love to hear how it goes!

  104. Super delicious flavor and wonderful easy technique.  A big hit with the family, I will definitely be making these again.  I have an 8 quart IP so I used 1.5 lbs beans with all other ingredients the same as in the recipe.  There was still plenty of liquid and flavor.5 stars

  105. This is a wonderful recipe thank you so much! But I have a large family. Can I double the recipe in the instapot? Thank you5 stars

    1. Hi Kelly! 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!

  106. These are delicious and oh so easy to make!! Thank you for such a good recipe! I’ve only made refried beans once before, years ago. They were awful and bland. I have been afraid to try them ever since. But I’m glad I took a chance on this recipe. My husband raved about them and I will be making them now that I have such an easy and delicious recipe. 5 stars

  107. Really good, really easy, and very fast!
    Better than in the slow cooker, hands-down.
    Recipe doubled easily in my large instapot.5 stars

    1. Hi Shane, I’m sorry to hear that you’ve had trouble with this recipe. I (and many other readers) have truly enjoyed it, so I wish it would’ve been a hit for you too!

  108. I make this recipe often. I wanted to thank you for a tasty recipe. It is so hard to find recipes that my son likes and this is one of them.5 stars

  109. These refried beans are the best! I freeze in 2 cup containers for future use.

    Also, I save the excess bean broth and use it in soups, and as the base for a mushroom stroganov served over noodles.5 stars

  110. Followed the recipe 100% but the beans were still hard after the natural release… ? cooking them again ?‍♀️ But we’ll be ordering out tonight!3 stars

    1. Hi Jessica, 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 hope you were able to enjoy them!

  111. The recipe was great but I didn’t like all that leftover liquid. I’ll try making this again with less water next time so the beans can absorb more broth and seasonings and less is dumped out. Thanks for the great photos!5 stars

  112. Hey! This was great. One additional tip I have is that the beans dried a bit between the first night and the following nights. I would suggest saving the excess bean juice to add back in when you reheat them so that they can be nice and creamy each night you eat them!5 stars

  113. Best flavored beans I have ever made! I used 2 slices of bacon, chopped and sauté them (home grown bacon no less). Then I sautéed my onion and peppers and followed the recipe rexactky! My husband was blown away!!! This will be my go to recipe for refried beans from now on!!5 stars

  114. Good beans; but two bay leaves is too much. I went against my better judgment and followed the recipe (for me, one bay leaf is standard for recipes, unless making a huge batch) and used two bay leaves. The beans taste fine; but there’s an ‘herbal’ taste on the backend. Maybe I have potent leaves; but I should’ve known better.4 stars

    1. I’m sorry the flavor was overpowering for you, Jen. You can certainly adjust the amount next time. I hope you were still able to enjoy the beans!

  115. Made just a few changes and they were great….Left out the 3 cups of water and only used the 4 cups of broth (didn’t want to through out flavor in the water). Next time I would use a total of 5 cups of liquid (4 c. broth, 1 c. water). Beans were still a little tough, but I pureed them with an immersion blender anyways. I hit the saute button and added a little water to thin them out. They thickened and cooked through within 5 min. I also left the garlic, onion jalapeno in when I used the immersion blender. Leaving these in gave great flavoring. I think using less liquid also helped them to come to temperature much more quickly .4 stars

  116. This recipe is delicious but we cook the beans for 1.5 hours and then quick release and they are ready to mash. Unfortunately, when we followed the directions, they were still hard. We also add some paprika and a dash of bacon grease if we have it. Thanks for the recipe!

  117. If you’re not a vegetarian, pork stock is a better starter for this instead of chicken. It gives the beans a more authentic flavor. Great recipe!!!5 stars

    1. Hi Neil! I haven’t tried it in a 3-quart Instant Pot myself, but another reader has reported success with it. I hope you enjoy the recipe if you try it!

  118. Made these last week and they were delicious. A added some bacon as well. I have some in the pot cooking now because we are doing tamales for Christmas. I’m going to try bean and cheese for one of our flavors!! Thank you for the recipe.5 stars

  119. Fantastic recipe. I do cook on pressure for 65 minutes and do the bacon and fat, but other than that I follow the recipe, which I usually don’t do.

    Hands down the best beans there are. Thanks for this, Erin.5 stars

  120. The flavor was great. We added some diced bacon while sauteing the onion and pepper. The beans seemed a little undercooked so I’ll let them go a little longer next time. I mashed the leftovers a little further with a bit of olive oil while reheating them and they made for great refried beans.5 stars

  121. Hi Erin, I want to do this with pre soaked beans. I am wondering about adding the salt when cooking. When it comes to beans, I have always added salt after cooking. Else the beans did not cook. That is what I was told and have followed forever. So is adding salt to the beans when cooking in the IP ok? Could you please let me know? Thanks!

    1. Hi Gina! I (and many other readers) have made the recipe as directed with success. I hope you enjoy it too if you try it!

  122. Wow!! I just tried it with salt as you said. Amazing!! Awesome! My eyes rolled in their sockets. I will never believe the stuff about beans & salt that I had been fed before. Peeps at home are happy too!! And that’s saying a lot! Thanks a Million for the recipe -and- for responding so quickly. I still cannot believe that you respond to every note. Are you for real? God Bless You!!
    I had soaked 8 cups of pinto beans (21 cups after soaking). Halved it and cooked in my 8 quart IP. Second batch is cooking now. First batch, (4 cups dry/10.5 cups soaked) I used only 5 cups broth and 4 cups water. Still was a lot of liquid but the soup will be heavenly on it’s own. Again, Thank You!! Thank You!!5 stars

    1. I’m SO happy that you enjoyed the recipe, Gina! Thank you for reporting back and sharing this kind review!

  123. The retried beans are great on their own. It seemed wasteful to discard the extra liquid, so we save it for a flavourful split pea soup. (We use chicken broth for the retried beans.)5 stars

  124. We have been trying to find a good way to do refried beans at home with mediocre success. They were always grainy when cooking them on the stovetop, and took forever.

    We got an Instant Pot recently and so I decided to try this recipe. It was the best batch we’ve ever made.

    A few notes: There is so much liquid when you use the full amount the recipe calls for. I’m going to try just using 4 cups of stock, and leave out the water. Stock is more flavorful anyway.

    If you do use the full amount of liquid, it is a shame to discard it. It’s so flavorful. We ended up reducing the beans on the stove with all the liquid and it really added a lot more flavor to the beans. They were good without the reducing but even better with reducing the liquid with the beans on the stovetop. It took longer, but it was so good. We also used a tablespoon of Hot Mexican Chili Powder instead of cayenne, but we’ll be experimenting with other spices. These would also be amazing with green chilis mixed in after cooking.

    We used an immersion blender to blend the beans and it worked beautifully. Gave the best texture we have been able to achieve with homemade refried beans.

    Just before serving we shredded some cheese and melted it into the beans to add some additional cheesy goodness.5 stars

  125. Excellent! I will never buy refried beans again.

    I made a few adjustments. I cut back on the spicy spices, used black beans, and only 1 cup of water along with the 4 cups of broth. I still have some extra liquid which I’m going to use in my soup.

    Also, I used a 3 qrt. pot and it worked fine.5 stars

  126. Now this is a keeper! Two things I’ve made in my life, I’m 68, and I’m totally surprised! First was homemade ketchup. This is the next! Who would think refried beans would taste soooo much better than that canned stuff?!
    I made this because I wanted some bean dip to eat with my Doritos. Then I found this! Now I did make it with a few changes only because it was late at night and I did not want to go to the store.
    I used dried garlic because that’s what I had. I think about 2tsps. The other change was the chicken broth I used 6 cups of homemade stock and added one cup water. And I used a can of diced chili’s ( in my case mild) instead of the jalapeño which I did not have. Everything else exactly the same. By the way dice up a bunch of onions and store them in the freezer. Then take out as needed. I have a one gallon baggie almost fully loaded. So I took a handful out. No fuss no mess. This was so easy and so tasty. I’m going to have my husband bring home tortillas to eat with it tomorrow. Now I’m spoiled and can never go back to canned. Oh ps. I kept some of the liquid in a seperate container just in case the beans get too hard I can add some in. I recommend that.5 stars

    1. Hi Karine! I’m sorry to hear that your beans weren’t cooked completely. One possibility could be the age of the beans you used—the older they are, the longer they take to soften. I’m happy that you enjoyed the flavor though!

    1. I’m so happy that you enjoyed it, Wendy! Other readers have reported success using the liquid as a soup base. I hope this helps!

  127. This recipe is really good. The texture is silky smooth and is highly flavorful. I used a serrano pepper rather than a jalapeño,,, My reason is that over time the jalapeños have gotten as big as cucumbers (or so it seems). It is easier to control heat with additional ground cayenne pepper after it is cooked, but is impossible to reduce the heat if too spicy for my friends’ tastes.

    Now the fun. Next time that I make it I will at perhaps 1/8 tsp ground chipotle. This should add a bit of smokiness without taking over.5 stars

  128. This was fantastic! Creamy, well seasoned, easy. I usually soak first, and salt after cooking, but this worked! I’m a convert! But I’m saving all that extra bean broth for my next soup. So flavorful.5 stars

  129. Hi Erin!
    I really doubt that you’ll see this in time to help me out with Super Bowl snacks, but I’m sure someone will have a similar issue at some point.
    So… I just finished (??) using my immersion blender on the beans and the texture is very gritty. My pintos were kinda old, so maybe that’s the problem. Is there any way to save them at this point or is it time to open a can?

    This is my first time using an Instant Pot (Viva 6qt.) and I’m so excited!
    Thank you for providing recipes that even a newbie like me can prepare!!!

    1. Hi Kathleen! I’m sorry to hear that your beans turned out gritty (old beans could definitely be the culprit). While I haven’t tried it myself, you could try mixing in a little extra water or broth and keeping them warm. I hope you were still able to enjoy them!

  130. “What did you do to these beans??? They are the best beans I’ve ever had!” said my daughter. My husband was very skeptical, not believing that A) not soaking them and B) cooking them with all of the aromatics and seasoning would yield an edible result. Well, he is a believer now! I did add extra olive oil when I pureed them (we bought a huge tin from “back home”) because we like them extra creamy. Absolutely the best bean recipe I have ever had the pleasure of cooking, and so convenient! Thank you for posting this recipe.5 stars

  131. I have made these many times and they have always turned out amazing! Several people have asked me for the recipe. Thanks so much for sharing this recipe – it’s fabulous!5 stars

  132. This is an incredibly easy recipe to follow and the taste is simply amazing! I halved the recipe (because I am solo thinking it would be too much for one) but after cooking, realized I should have made the recipe in its entirety! I love, love, love refried beans – these are SO much better than the canned ones and super easy to make using the Instant Pot!5 stars

  133. I absolutely LOVE this recipe! I just started experimenting with an Insta Pot and this was awesome! Easy and delicious! Thank you!!!5 stars

  134. Turned out delicious! Only thing I did differently was I used a little less jalapeno since I didn’t want to overwhelm my almost-two-year-old, and she gobbled it right up. :D Thanks!5 stars


  136. I followed the directions exactly to make retried beans. The beans were still crunchy so I cooked an additional 20 minutes under pressure. I put them in a food processor to smash them, then cooked in a fry pan. Still crunchy. ?

    Today they are in a slow cooker. Results yet to be seen. Very disappointing! Last night instead of nachos we had eggs.1 star

    1. Hi Anne! 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 hope you will be able to enjoy them today!

  137. I saw Anne’s comment as my beans were cooking and had a feeling of dread…..but…..I followed your recipe to the letter and my beans just finished cooking and they are delicious!!!!! Perfect texture too.5 stars

    1. I’m so happy that they turned out perfectly for you, Vivyan! Thank you for sharing this kind review!

  138. Has anyone used jalapeños from a jar in this recipe? It’s all I have on the house right now and I’m hoping it doesn’t mess things up. Should I just skip the jalapeño all together or try jarred?

    1. Hi Amy! I haven’t tried them myself, but I think you could try using the jarred kind or omit the jalapenos entirely. I hope you enjoy the recipe!

    2. I’m making this recipe for the first time using jarred jalapeños, but I use them in all my recipes with great success and my contacts and eyeballs thank me!

  139. Made these last night for our tostadas. My husband has always complained canned refried beans taste off. While I would tweak these with a bit more seasoning in the cooking based on personal preference these came out perfect. I did a hand mash on them which was fine but next time I’ll toss them in the blender for that nice smooth texture. My very picky 6yr old loved them so much she had a bean and cheese quesadilla for lunch right after they were done.5 stars

  140. These taste great! I did have to re-pressure cook the beans for an extra five minutes, after 45 mins there were still a few that were slightly hard. *I* made the mistake of only pulling out two cups of the liquid after cooking, so now I have a soupy mixture :(. I’m hoping they’ll firm up as they cool, but they taste great, and will remember next time to drain them before blending!5 stars

  141. I love this recipe, I make this for almost every camping trip. I just made another batch for this week. I do replace jalapeños with serranos. Thank you!5 stars

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

  142. Holy cow. My family almost ate it all right out of the blender. I added A little green chili 505 and literally was so delish! Thanks for posting an easy and delightful recipe.5 stars

  143. I love this recipe and have made it several times. I just realized I forgot to buy chicken stock though and I don’t have any veggie stock/broth either. Do you think I could sub beef broth? Really hoping I don’t have to rush to the store before making dinner!5 stars

    1. Hi Shaina! While I haven’t tried it, other readers have reported success with using beef broth instead. I hope you enjoy it if you try it!

  144. My first venture into cooking with my Ninja Foodi and this turned out perfectly. Great recipe, perfectly seasoned and super easy.5 stars

  145. I think I’m late to the party, but had to comment. Your recipe was outstanding! I usually add an ounce or so of neufchatel to canned beans to make them creamier, but these did not need it. Since Wednesday coming up is Cinco de Mayo and I planned to make Taco Soup I saved all the yummy bean juice instead of draining it off to use as the base…can’t wait. Thanks for my first successful Instant Pot recipe. :)5 stars

    1. Hi Julia! I haven’t experimented with half of the recipe, but other readers have done so with success. If you give it a try, I’d love to hear how it goes!

  146. The nutritional information seems very wrong. For the amount of carbs, protein and fat, that totals 137 calories. However your information states this is only 76 calories per serving. What is the correct information?

    And these refried beans are AMAZING!!!!

    1. I’m so happy that you enjoyed the recipe, Colleen! The nutrition information listed was for 1/2 cup of the beans, so what you have would be about 1 cup. I’ve updated the recipe to reflect the estimate for 1 cup. I hope this helps!

  147. This is the first time I’ve ever made refried beans from scratch–they were so easy to make and delicious! I only needed to add back about 1/4 cup of the cooking liquid (I halved the recipe since there’s only 2 of us) and used an immersion blender right in the Instant Pot to get the perfect consistency. I froze the extra cooking liquid to use in another recipe (soup?) rather than discarding it because it tastes so yummy!5 stars

  148. I have made these several times and wonder about using less liquid? It pains me to discard all that yummy liquid (I did freeze it this last time to use in a Mexican stew).5 stars

    1. Hi Julie! This is the way I’ve 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. I’m happy to hear you’ve enjoyed the beans!

  149. I am OBSESSED with this recipe! It is so easy and delicious. I just made a batch to have for the rest of the week – yum! I do embellish it slightly by adding a little bit of cream cheese and chipotle pepper in adobo sauce right before I blend it. Perfection! Also, I keep the liquid and use it in place of broth in other recipes for an extra layer of flavor- it tastes too good to just drain/throw out.5 stars

  150. These beans are amazing!! I think I’d add a little more jalapeño next time but other than that, I think these are going to become a Mexican staple in my house. Thanks for another great recipe!5 stars

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

    1. Hi Marjorie, This is the way I’ve 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. I’m happy to hear you’ve enjoyed the beans!

  151. 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

  152. 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

  153. 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

  154. 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

  155. 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

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

  157. 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!

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

  159. 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

  160. 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

  161. 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!

    2. I found it had too much liquid as well. I ended up taking out almost 4 cups of liquid before I processed them because I could tell it was waaaay too much. I also cooked mine for an hour with 25 min natural release. I also added more salt, but it was an easy recipe for no soaking!

  162. 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!

  163. 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

  164. 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.

  165. 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!

  166. Very good with exceptions: a little too much oregano for us, and as mentioned in other comments, 45 min high pressure not enough. I went with an hour, could have maybe been a little longer. Used potato masher so still had some al dente beans, but a little texture is good. If you want smooth, use a motor boat (immersion blender).4 stars

    1. Hi Reggie! You can definitely adjust the seasonings to your liking. Thank you for your review and feedback!

  167. This is the first time I made this recipe and it was fabulous! It has so much flavor and is lighter in fat & calories than any restaurant version. GREAT recipe and it will be my to-go-to from this time forward.
    I am going to try make this with black beans today vs. pinto because it is what I have on hand and I’m curious to see how this recipe turns out using a different bean. I highly recommend this recipe.5 stars

  168. Thank you so much …it was delicious! My son said it’s better than restaurant beans :) We made bean & cheese burritos.5 stars

  169. The flavor of these beans was awesome! The only problem I encountered was that the amount of liquid was way too much and the cooking time too little. I soaked my beans for about 4-5 hours before cooking them (mostly because I hadn’t decided on a recipe and some said soak them, others didn’t). After cooking on high for 20 minutes and natural release of pressure for 10, the beans were still too firm and there was way too much liquid. I used a small measuring cup and scooped out about a cup or so of liquid and restarted the cooking process for another 20 minutes. After that, they still seemed to have a little too much liquid but I switched the cooker over to saute and cooked on high a little longer. After sitting for a few minutes, the end product was perfect! I will definitely make this recipe again. Great flavor!4 stars

    1. Hi there. I had the same problem my first time, too. But then I reread the recipe and saw where says it will be liquidity and this part of the directions that I apparently missed the first time. Lol

      “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. “

    1. Hi Brett! 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!

    1. Hi Nicolas! I’ve only made this recipe with pinto beans but other readers have made it with black beans and no modifications with great success. If you decide to experiment, let me know how it goes!

      1. Great recipe!! I use the ‘slow cook’ option for two-three hours, then 35 min pressure cook. Black beans are great also, use three cups of beans instead of two. Slow cook for two hours, pressure cook for 25 minutes.5 stars

  170. My family loves your recipe and make it at least once a month. We have little kids though so we don’t use the cayenne or jalapeño. We eat them whole or mashed, depending on our mood. One other thing, I’ve been doing 50 minutes high pressure on our pressure cooker. We like them a tad softer. Thank you so much for sharing your recipe.5 stars

  171. Your recipe says 1 pound of pinto beans, 2 cups. But a one pound bag has over three cups. What do I use?

    1. Hi Maureen! Typically the 1 pound of pinto beans should equal to 2 cups. When in doubt, use 2 cups. Hope this helps!

  172. This one is a keeper! Just made this recipe for the second time…. Yum!!! Thank You for posting this recipe. I keep the reserved liquid in a jar. I find it needs more liquid if it sits in the fridge. I just add a little of the reserved liquid before I reheat. I followed the recipe exactly each time and turned out perfect.5 stars

  173. Excellent recipe! I used 1/4 teaspoon of cayenne pepper, and the full 2 cups of reserved liquid, and ended up with just short of 7 cups. Although I purchased my beans within the past month, there is no telling how old they were, so I added 5 minutes to the cooking time, and will add 5 more next time to ensure that the beans are soft and easily mashed. The taste was mild, so I will probably use 1/2 teaspoon of cayenne pepper next time. I used a Kitchenaid hand mixer with an immersion stick extension to mash up the beans.5 stars

  174. Thinking about making this as a dip for the super bowl.. would that work well if I added cooked ground beef (after draining the fat) at the end?

    1. Hi Jackie! I’ve only tested the recipe as written. If you decide to experiment, let me know how it goes!

  175. Awesome recipe! I have been trying to make refried beans for years, this recipe was great! I’m vegetarian so added smoked paprika for extra flavor.5 stars

  176. We love this recipe! I made it as written and it’s been a hit with our toddler, kids, teens and adults! I’m making it for the third time in two weeks! Thank you!5 stars

  177. I was duly impressed. Refried beans were always just an afterthought to a Mexican dinner plate or enchilada or etc. Like Erin I almost always just opened a can of Frijoles Negros. Now I regularly have pintos.

    They make an excellent breakfast – Rice, Beans, Tomatillo salsa, eggs and tortillas.5 stars

  178. This was so very wonderful and flavorful. My only critique is that there is too much liquid. It did make a very good soup but a way to wet Refried beans as I like to eat them.5 stars

  179. I have made this recipe countless times for our family of 8. We love it, I make it as you wrote it except I add an extra bay leaf and ground coriander. 45 minutes on high pressure has always been enough for us.5 stars

  180. We do Taco Tuesday every week so I double the recipe, store in ziplocks and freeze them until we need them. My family of 7 LOVE them and they are quick and easy to make! Thanks so much!5 stars

  181. I’ve made this recipe multiple times but the last 2 times the beans were not all tender. Tonight I put back for 10 more pressure minutes and then simmered on th stove for another 30 min. What could I be doing wrong

    1. Hi Betty, it’s hard to say without being in the kitchen with you why it’s worked multiple times before but now it’s now. I would just check my that the instant pot is sealing properly and not a lot of air/steam is escaping when it’s coming to pressure. If it is, you might need a new rubber seal. Hope this helps!

    1. Hi Dennis, I’ve only tested this recipe out in the instant pot, so it would be hard to say how to convert it. If you decide to experiment, let me know how it goes!

  182. 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

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

  184. 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

  185. 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

  186. 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

  187. 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

  188. 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!

  189. 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

  190. 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

  191. 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!

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

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

  194. 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.

  195. Have made this several times and its absolutely delicious. Highly recommend. I just saute in veggie stock or water to make this wfpb no oil5 stars

  196. Love this recipe. There is so much flavor. Sure beats the heck out of canned refried bean. My hubby always eats a bowl full of the beans as soon as the lids comes off! I always freeze the leftovers. They freeze and reheat well.5 stars

  197. The recipe looks great, I’m going to make it in a couple days. I want to make them a day in advance, what is the best way to reheat them?

    1. Hi Karen! On the stove or in the microwave. I give a little more detail in the blog post and in the recipe card. Hope you enjoy them!

  198. Delicious! Very flavorful and love all the spices. I used homemade bone broth for the liquid. My Granddaughter loved the beans. She made burritos. I ate mine in a bowl. I saved the liquid to make soup with; couldn’t see that mouthwatering broth go to waste5 stars

  199. Absolutely delicious 😋. The only thing extra I did was add bacon when sautéing onions and jalapeños.5 stars

  200. I’m 83 and professionally cooked when I t was younger, I made this bean recipe and have to tell you THESE ARE THE BEST BEANS I’ve EVER ATE!!!!!! Thank you so much for this recipe btw I followed the recipe exact5 stars

  201. I have had this recipe saved in my Pinterest for a while. Everybody LOVES it. Based on a crockpot recipe I have from years ago,
    I add a stick of butter and about a cup of Mexican blend shredded cheese. Amazing! ❤️ Thank you for the Instant Pot guidance. I have not bought canned refried beans for 15 years. Homemade is so much better.5 stars

  202. My go-to recipe since I went WFPB and didn’t want canned rf beans anymore. I use only one bay leaf though, and have cut back the water by a cup. NTS you have to CANCEL the Saute function before moving along or you get a Lid error 🙄

    1. Glad you enjoyed them Gail. You are correct, when using the instant pot you will always have to cancel the saute function before putting the pot under pressure.

  203. Delicious, easy to make, & just so much better (healthwise & satisfaction-wise) than any canned version we’ve tried. We enjoyed the refried beans in huevos rancheros, & as a side to quesadillas with chicken & roasted poblanos. Will definitely make this again!5 stars

  204. I have made these four times now, and each batch has been fantastic! So superior to canned beans! I use vegetable Better Than Bullion and twice as much jalapeño and cayenne as called for. Now I just need to figure out if there are good uses for the leftover liquid – I can’t bring myself to throw out this outrageously aromatic liquor!5 stars

    1. Hi Lisa! 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!

  205. I have been making these for at least a year, maybe more now…and I just can’t makes anything else. They are so, so, so good. Wow! We eat them all the time, and every time I serve them to someone new, they rave snout how good they are. Thank you so much for this recipe.5 stars

  206. Made is recipe many times now. Don’t know why those other people said their beans were not cooked enough, mine always can out perfect cooked at high for 35 mins.. I prefer no meat or dairy and works fine without those and it helps my health and the worlds environment too!
    Thanks5 stars

  207. BEST RECIPE EVER! I use it all he time! I make it all the time. Best flavor,and I will never buy canned beans again. It is easy and simple to make , and no tweaking needed. Love it. My granddaughter has severe food allergies and she can eat it.5 stars

  208. I have made this recipe for 2 years now probably 20 or 30 times, It’s a no fail great recipe for beans I live in New Mexico and and this is better than what is served around Albuquerque.
    Best when using home grown peppers and spices5 stars