Instant Pot Refried Beans

Creamy and delicious, these Instant Pot Refried Beans are so easy to make, with or without soaking your beans first! This method only takes a fraction of the time it would take on the stovetop and makes flavorful, perfectly seasoned refried beans.

We're big fans of Mexican food in my family, but we don't always want to order in or go out to feed that craving.

This recipe for refried beans tastes just like what you'd get at the restaurant (maybe better!), but is made super easy with this dump-and-start recipe using an Instant Pot. And the best part is, this method works with or without soaking your beans first.

The secret to restaurant-quality refried beans is in the seasoning. I like to use vegetable broth to cook my beans to give them extra flavor. A handful of spices helps take this recipe to the next level. You'll be amazed at how delicious these beans are with just a few pantry staples!

Want more beans? Check out this Bean Recipes collection for a variety of multi-cuisine recipes. And for more information on soaking and cooking beans along with a time chart, read this article on Instant Pot Beans.

What Are Refried Beans?

Refried beans are one of the staples of Mexican, Latin American, and Tex-Mex cooking. The refried beans at your favorite Mexican restaurant are probably pinto, but they are also made with black, red, or other varieties.

The classic creamy texture of refried beans comes from mashing them after cooking. They are absolutely delicious as a side, in burritos, as a dip, or any way you could imagine.

Fun Fact: The name "refried beans" doesn't mean they were fried twice. In Spanish, the dish is called frijoles refritos. Refritos means "well-fried."

Ingredients- Notes & Substitutions

• Dried pinto bean: I prefer to soak the pinto beans overnight. Alternatively, you can use the no-soak method I've included in the recipe tips.
• Vegetable broth: Use flavorful vegetable broth to give this dish extra seasoning. But if you prefer to use just water, add an extra ½ teaspoon of chili powder.
• Olive oil: If you don't have olive oil, you can use any neutral oil, such as vegetable or avocado.
• Onion & Garlic: White or yellow onion is ideal in this recipe, but if red onions is all you have, go for it (like I have in this recipe). As for garlic, freshly minced cloves are ideal. You can substitute that with ½ teaspoon garlic powder.
• Seasonings:
  • Oregano: Adds a bit of earthy, peppery flavor to the beans that balances well with the stronger, spicier flavors.
  • Cumin: Cumin has a nice warm flavor with a bit of sweetness. You can also substitute with ground coriander, as they are both from the parsley family.
  • Chili powder: You can use any Mexican chili powder you like, depending on how hot you want your beans.
  • Paprika: I prefer to use regular paprika here. If using smoked paprika, cut the quantity in half. I don't recommend skipping this seasoning as it really adds a lot of flavor to your beans.
  • Cayenne: You can skip the cayenne for a mild dish or if you are serving little ones who are adverse to spice.

How to Make Refried Beans from Scratch in Instant Pot

• Prep the beans: Rinse beans and soak them in fresh water overnight or at least for 8 hours. Drain and rinse them again before using. (If you don't want to soak your beans, check the tip for the unsoaked version.)

• Add the ingredients to the Instant Pot: Add beans in the Instant Pot along with broth (or water), oil, minced garlic, chopped onion and all spices. Give it a stir.

• Cook the beans: Close the lid and pressure cook at Bean/Chili or Pressure Cook for 30 minutes, on sealing mode. After that time, wait for 10 minutes of natural pressure release, followed by a manual release of pressure. Open the lid after the pin drops.

• Mash the beans: Using a potato masher, mash the beans. Alternatively, you can use a hand blender and blend a couple of times for 2-3 seconds each time. Turn on Saute and simmer the beans for a few minutes until they reach the desired thickness.

• Garnish and serve: Garnish them with chopped cilantro, salsa and cheese. Enjoy with a side of tortillas, tostadas or as a dip for chips.

Serving Suggestions

There are tons of ways to eat these refried beans with your favorite classic Mexican condiments, like Salsa, Guacamole or Pico De Gallo.

When I'm in the mood for a hearty appetizer or snack, I garnish them with cilantro and Cotija cheese and serve them as a dip with an assortment of tortilla chips.

And when I want to make a meal out of them, I serve them in tostadas, tacos, or make quesadillas with them.

Storing Leftovers

Leftover refried beans can be stored in an airtight container in the refrigerator for 3 to 4 days. To re-use, heat in the microwave or on the stove. If they're too thick, add a few tablespoons of water to loosen them a bit.

Recipe Tips & Notes

1. Beans: In this recipe I use Pinto beans, which are the traditional choice for refried beans. But you can use the same process for black beans or other beans of choice.
2. Soak or Unsoaked Beans: I prefer to soak beans overnight, then pressure cook them for 30 minutes. If using unsoaked beans, rinse them and adjust the pressure cooking time to 45 minutes.
3. Beans to Liquid Ratio: I use 1:2 ratio when cooking refried beans. Which means, for 1 cup of dried beans, I add 2 cups of broth or water. The important thing to remember is that the beans should be fully submerged in liquid in order to cook fully and evenly.
4. Water or broth: Add broth, Vegetable or chicken, for a more flavorful beans. However, you can use water instead and add another ½ teaspoon of chili powder. Adjust salt to taste as well. 
5. Simmer to thicken: After pressure cooking, mash and simmer the beans to your desired level of thickness. Depending on whether I'm using them for tostadas, tacos or as a dip, this time can vary between 5- 7 minutes.

Common Questions for Refried Beans

More Mexican Recipes from my Kitchen

• Mexican Rice
• Creamy Black Beans
• Black Bean BurritoSalsa Chicken
• Bean and Corn Quesadillas
• Chicken Enchiladas Verde
• Easy Chicken Fajita
• Enchilada Soup
• Mexican Quinoa
• Carnitas

Enjoy more Mexican inspired or Tex-Mex recipes on the blog!

★ Did you make this recipe? Please give it a star rating below! For more quick & easy recipes, FOLLOW ME on Facebook, Instagram,  Pinterest and Youtube.

Instant Pot Refried Beans

Aneesha Gupta

These Instant Pot Refried Beans are flavorful, perfectly seasoned, and so easy to make, with or without soaking your beans first.

4.45 from 9 votes

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Prep Time 5 mins

Cook Time 40 mins

Soak 8 hrs

Total Time 45 mins

Course Appetizer, Main Course

Cuisine Mexican

Servings 6

Calories 288 kcal

Equipment

• ▢
  Instant Pot

Ingredients

  

1x2x3x

• ▢ 2 cups dried pinto beans, soaked overnight no-soak instructions included
• ▢ 4 cups vegetable broth (or water)
• ▢ 2 tablespoon olive oil
• ▢ 4-5 cloves garlic crushed or minced
• ▢ 1 medium onion, chopped (white or yellow)
• ▢ 1½ teaspoon salt adjust after cooking, if needed
• ▢ 2 teaspoons oregano
• ▢ 2 teaspoons cumin
• ▢ 2 teaspoons chili powder
• ▢ 1 teaspoon paprika
• ▢ ½ teaspoon cayenne

Cook ModePrevent your screen from going dark

Instructions

 

• Rinse beans and soak them in fresh water overnight or at least for 8 hours. Drain and rinse them again before using.
  
• Add beans in the Instant Pot along with broth (or water), oil, minced garlic, chopped onion and all spices. Give it a stir.
  
• Close the lid and pressure cook at Bean/Chili or Pressure Cook for 30 minutes, on sealing mode. After that time, wait for 10 minutes of natural pressure release, followed by a manual release of pressure. Open the lid after the pin drops.
  
• Using a potato masher, mash the beans until you reach the desired consistency. Alternatively, you can use a hand blender and blend a couple of times for 2-3 seconds each time. Turn on Saute and simmer the beans for a few minutes until they reach the desired thickness.
  
• Garnish them with chopped cilantro, cheese and enjoy with a side of tortillas, tostadas or as a dip for chips.
  

Notes

1. Beans: In this recipe I've used Pinto beans, which are the traditional choice for refried beans. But you can use the same process for black beans or other beans of choice.
2. Soak or Unsoaked Beans: I prefer to soak beans overnight, then pressure cook them for 30 minutes. If using unsoaked beans, rinse them and adjust the pressure cooking time to 45 minutes.
3. Beans to Liquid Ratio: I use 1:2 ratio when cooking refried beans. Which means, for 1 cup of dried beans, I add 2 cups of broth or water. The important thing to remember is that the beans should be fully submerged in liquid in order to cook fully and evenly.
4. Water or broth: Add broth, Vegetable or chicken, for a more flavorful beans. However, you can use water instead and add another ½ teaspoon of chili powder. Adjust salt to taste as well. 
5. Simmer to thicken: After pressure cooking, mash and simmer the beans to your desired level of thickness. Depending on whether I'm using them for tostadas, tacos or as a dip, this time can vary between 5- 7 minutes. 

Note: The nutrition facts below are my estimates and do not include any toppings or accompaniments. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.

Nutrition

Calories: 288kcal | Carbohydrates: 45g | Protein: 14g | Fat: 6g | Saturated Fat: 1g | Sodium: 1073mg | Potassium: 975mg | Fiber: 11g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 6mg | Calcium: 101mg | Iron: 4mg

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