The BEST Instant Pot Refried Beans

Starting with dried beans makes a much better tasting dish. These Instant Pot refried beans are the perfect recipe for your Mexican dinner!

This easy Instant Pot Refried Beans recipe is featured in my cookbook Weeknight Cooking with your Instant Pot. If you love Mexican food and Instant Pot cooking, the book has an entire chapter called “Quick and Delicious Mexican Meals“. It also has everything from soups to meatless mains to desserts, but the Mexican chapter is definitely one of my favorites.

I love to serve these pressure cooker Refried Beans whenever we have an enchilada or taco night at our house and of course they’re perfect for Cinco de Mayo (my mom’s birthday!). They’re just so simple to throw together! There’s no more overnight soaking of beans or even the quick hour-long soak I’ve done when I make them at the “last minute.”

Refried Beans Ingredients Notes

• Pinto beans: Use dried beans and you don’t need to soak the beans with an Instant Pot.
• Chicken broth: I use chicken but depending on dietary concerns or otherwise feel free to use low-sodium or salt-free chicken or vegetable broth.
• Onion: I use a white onion for this recipe but any sweet onion such as a yellow onion will work. Don’t use red onions.
• Garlic cloves: An additional layer of flavor to the beans.
• Jalapeños (optional): One jalapeño adds a nice little kick to this recipe but not too much unless you want to add more.
• Shredded cheese (optional): Shredded cheese on refried beans just like the Mexican restaurants is the way to go. I like shredded cheddar, or a mexican-blend cheese. A white cheese like Monterey jack or mozzarella also works or a combination of white and yellow cheeses. Crumbled cotija cheese is a nice twist on top of refried beans.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

How to Make Instant Pot Refried Beans

You’re just a few steps away from having delicious homemade refried beans!

1. Soften the Onions: Heat the oil and add the onions, stirring occasionally, for about five minutes.
2. Add Spices and Remaining Ingredients: Add the garlic, oregano, and jalapeño, stirring frequently for a minute. Then add the pinto beans, chicken broth and pressure cook for 50 minutes.
3. Drain & Reserve the Liquid: Drain the liquid from the beans and reserve.
4. Puree the Beans: Using an immersion blender or food processor, puree the beans until they’re nice and smooth. Add some of the liquid back until desired consistency is reached.
5. Top with Cheese: Top with shredded cheese and wait for the cheese to melt, then serve immediately.

Instant Pot Refried Beans Substitutions & Tips

No Presoak Beans – With a pressure cooker there is no need to presoak the beans for a much faster recipe.

No Canned Beans – Start with dry pinto beans for better flavor and texture.

Instant Pot Black Refried Beans – You can substitute the pinto beans with dried black beans. Simply set the pressure cooker for 40 minutes instead of 50 minutes.

Bacon – Stirring in crumbled bacon at the end is a nice addition and you can also garnish with crumbled bacon on top.

Refried Beans Storage & Reheating

Refrigerate leftover refried beans for 3 to 4 days or freeze for up to 3 months.

Allow the beans to completely cool prior to storing in a container or resealable bag.

The best way to reheat refried beans is on stovetop. Simply heat them in a pot or skillet at a medium-low heat while stirring frequently. Add a little butter, stock, or water to desired consistency. A microwave is a quick and easy method but a stovetop will produce the best results.

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Instant Pot Refried Beans

Yield: 12

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

These easy homemade refried beans rival any I’ve made the traditional way and they take hardly any time at all. - Kristy Bernardo, "Weeknight Cooking with your Instant Pot"

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Ingredients

• 1 tbsp extra-virgin olive oil
• 1 medium white onion, chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 jalapeño (optional), seeded and minced
• 1 lb dried pinto beans, thoroughly washed and picked over
• 4 cups chicken broth
• 4 cups water
• 1 tsp coarse salt, or to taste
• 1/2 cup shredded cheddar or mexican-blend cheese (optional)

Instructions

1. Press [Saute] to preheat your Instant Pot and set to “Normal”. When the word “hot” appears on the display, add the oil to the pot. Add the onions and cook, stirring occasionally, about five minutes. Add the garlic, oregano and jalapeño and cook about one minute more, stirring frequently. Press “Keep Warm/Cancel” to turn off the IP.
2. Add the pinto beans, chicken broth and water to the IP. Press “Manual” and set timer for 50 minutes, making sure that IP is set to “High Pressure” and that the release valve is set to “Sealing”.
3. When time is up, wait for pressure to release naturally. Once all pressure is released, open your IP. Drain the liquid from the beans, reserving the liquid (I use a colander placed over a large stockpot). Add some liquid back to the beans (3/4 cup liquid gives me the consistency I like, but you can start with ½ and add more if you prefer). Using an immersion blender or food processor, puree the beans until they’re nice and smooth.
4. (optional) Top with shredded cheese and put the lid back on. Wait about 5 minutes for the cheese to melt, then serve immediately.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 102Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 544mgCarbohydrates: 12gFiber: 4gSugar: 1gProtein: 6g

This data was provided and calculated by Nutritionix.

I love making these refried beans with Nachos in the Oven or these Healthy Nachos. These Beer Battered Fish Tacos and Chicken Enchiladas with Roasted Jalapeños are favorites, too.

And no Mexican meal is complete without some delicious Sweet Corn Cake or choose from these Mexican Dessert Recipes.

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Kristy Bernardo

Kristy Bernardo is the recipe creator behind The Wicked Noodle. She's a five-time cookbook author, has taught cooking classes to both kids and adults, and has been creating recipes for nationwide brands since 2009. She learned most of her cooking skills from her mom and grandmother, then honed those skills at boot camp at the Culinary Institute of America.

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