Instant Pot Refried Beans are creamy, flavorful, and super easy to make using an electric pressure cooker, dried beans, and the perfect blend of spices. And because this easy recipe for homemade refried beans requires no soaking of the dried beans, delicious refried beans can be whipped up last minute to pair with endless Tex-Mex dishes!
![Instant Pot Refried Beans Homemade Instant Pot refried beans in a blue serving bowl topped with cilantro.](https://amindfullmom.com/wp-content/uploads/2020/04/Recipe-for-Instant-Pot-Refried-Beans.jpg)
When it comes to Tex-Mex meals, like Shredded Chicken Tacos, Beef Tacos, and Chicken Enchilada Casserole, refried beans are a classic pairing. And when you want the best flavor, nothing compares to this Instant Pot Refried Beans recipe!
Made with dried pinto beans, onions, jalapeno, and the perfect Tex-Mex seasoning, this recipe for Instant Pot Refried Beans are are creamy, flavorful, and seriously, the BEST refried beans ever!
Why Instant Pot Refried Beans are Best
- The Easiest Refried Bean Recipe. Using the Instant Pot is the easiest and tastiest way to make homemade refried beans ever! No soaking, no sautéing, just dump and cook!
- Starts with Dried Beans. Just like my recipes for Instant Pot Black Bean Soup and Instant Pot Red Beans and Rice, this recipe starts with an inexpensive bag of dried beans. Throw in a handful of staples, this dish delivers flavor for pennies.
- Restaurant-Flavor. Instant Pot Refried Beans are just as delicious as anything you get at your favorite Mexican restaurant. They are super creamy and super flavorful. SO much better than canned refried beans.
- Better for You. While this recipe produces crave-worthy results, it is made with good-for-you ingredients. No lard. No MSG. And MUCH lower in sodium than anything you can buy or get at a restaurant.
Notes on Ingredients
This recipe starts off with a bag of dried beans, but it is what is added to those beans that makes the these refried beans so flavorful!
![Instant Pot Refried Bean Recipe Ingredients for instant pot refried beans labeled on counter.](https://amindfullmom.com/wp-content/uploads/2024/04/Ingredients-for-Instapot-Refried-Beans.jpg)
- Cooking Liquid: Use a combination of water and low-sodium homemade chicken stock or vegetable broth. This will help to flavor the beans, without adding too much salt, which can interfere with the beans ability to soften.
- Spices: To flavor the refried beans, use a combination of paprika, cumin, chili powder, onion powder, and garlic powder, which is very similar to the spices found in taco seasoning. However, you want to wait to salt your beans until after they are pressure cooked, as salt can interfere with the beans softening.
- Added For Flavor: A yellow onion, jalapeno, garlic cloves all work to season the refried beans. I recommend removing the ribs and seeds of the jalapeno to control the spice level or leaving them in for spicy refried beans.
- Vinegar: The vinegar really helps the flavors pop and helps the beans to break down. Use apple cider vinegar or white distilled vinegar.
Let's Make Instant Pot Refried Beans
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
- Rinse the Beans. Place dry beans in a strainer/colander and give them a good rinse as they often can have residual dirt on them. Be sure to check for broken beans or rocks and discard them. You would be surprised how many times I find a small pebble in my beans, so don't skip this step!
- Add Ingredients to the Inner Pot BUT hold the salt! Combine the rinsed and sorted dried beans, water, stock, garlic, onion, jalapeno, cumin, chili powder, garlic powder, onion powder, and paprika in the inner pot of your pressure cooker. Don't add the salt until after pressure cooking, as that can interfere the beans ability to soften.
![IP Refried Bean Recipe Dried pinto beans inside inner pot of pressure cooker with seasonings, water and broth inside before being pressure cooked.](https://amindfullmom.com/wp-content/uploads/2024/04/Instant-Pot-Refried-Beans-with-Dried-Beans.jpg)
- Pressure Cook. Place lid on Instant Pot and set cook time for 50 minutes. This is DOUBLE the cooking time that dried beans require, but this is so the beans get SUPER tender and are really easy to blend.
- Let Pressure Release Naturally. Once the cooking time has elapsed, let pressure NATURALLY release. This can take up to 30 minutes. It is really important to NOT do a quick release, as this will change the texture of the beans. If you are short on time, wait at least 15 minutes before doing a quick pressure release.
![Pressure Cooker Refried Beans Dried pinto beans inside inner pot of instant pot after being pressure cooked before cooking liquid drained off.](https://amindfullmom.com/wp-content/uploads/2024/04/Creamy-Instant-Pot-Refried-Beans.jpg)
- Reserve Cooking Liquid. After pressure has been released, ladle out about 2 cups of the cooking liquid into a glass measuring cup or bowl. You will use this to thin the refried beans to the desired consistency. Drain off the remaining liquid using a large colander and return the beans to the inner pot.
![Homemade Refried Beans Dried pinto beans inside inner pot of instant pot after being pressure cooked and cooking liquid drained off.](https://amindfullmom.com/wp-content/uploads/2024/04/Refried-Beans-Instant-Pot.jpg)
- Mash or Blend. Add the vinegar and salt and then using an immersion blender, blend the beans, adding ½ cup of cooking liquid at a time to reach your desired consistency for refried beans.
![Pressure Cooker Refried Beans Recipe Immersion blender blending up pinto beans in instant pot.](https://amindfullmom.com/wp-content/uploads/2018/05/Easy-Electric-Pressure-Cooker-Refried-Beans.jpg)
How to Serve Refried Beans
Instant Pot Refried Beans make the obvious side dish for entrees like Chicken Enchiladas or Instant Pot Carnitas. Frankly, I can make a meal out of these Instant Pot refried beans alone--they are THAT good! Add some Instant Pot Mexican Rice to the mix, and now we are really talking!
However, Instant Pot Refried Beans are not only a tasty side dish, they are also a star ingredient in the following recipes:
Storage Instructions
- Refrigerate: Store leftover cooked beans in the refrigerator in an airtight container for up to 5 days
- Freeze: Allow the refried beans to cool fully and then transfer them to freezer-safe bags/containers in 1 to 2-cup portion. Store in the freezer for up to 3 months, defrosting overnight before heating.
- Reheat: You can opt to reheat your refried beans in a heat-safe bowl in the microwave to warm OR you can fry your beans, making them technically re-fried beans! Simply heat some oil in a cast iron skillet over medium-high heat, add in the refried beans and fry, stirring often, until warmed through. This will add a bit of texture to your fried beans.
Commonly Asked Questions
I love using an immersion blender for this recipe and many other recipes like, Instant Pot Butternut Squash Soup and Instant Pot Tomato Soup, as it makes quick work of mashing the beans. If you don't have an immersion blender, you can mash the beans by hand using a potato masher, a food processor, or high-power blender. If using a blender let the cap vent prevent steam from building inside your blender.
This recipe for Instant Pot Refried Beans works as written in a 6 or 8-quart pressure cooker. If you have a 3-quart model, you will want to cut the ingredients in half but keep the cooking time the same.
More Tasty Instant Pot Tex-Mex Recipes
If you tried this recipe for Instant Pot Refried Beans, I would love for you to leave a comment and review below.
![Easy Refried Bean Recipe](https://amindfullmom.com/wp-content/uploads/2018/05/Iinstant-Pot-Refried-Beans-360x360.jpg)
Instant Pot Refried Beans
Ingredients
- 1 pound dried pinto beans ~2 cups
- 4 cups low-sodium chicken stock or vegetable broth
- 2 cups water
- 1 small yellow onion peeled and quartered
- 3 cloves garlic peeled
- 1 small jalapeno seeded and de-stemmed (optional)
- 2 teaspoons chili powder
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon apple cider vinegar or white distilled vinegar
- 1-2 teaspoons kosher salt to taste
Instructions
- Using a fine-mesh strainer, rinse dried beans under running water and remove any rocks or broken beans.
- Place the rinsed beans in the inner pot of your electric pressure cooker. Add in the broth, water, onion, jalapeno, garlic cloves, chili powder, paprika, cumin, onion powder, and garlic powder.
- Close the Instant Pot and be sure the valve is turned to "seal." Set to cook on high pressure for 50 minutes. Hit manual or pressure cook and use +/- buttons to adjust cook time to 50 minutes. Once the cooking time has elapsed, allow pressure to release naturally for at least 15 minutes.
- Open the Instant Pot, and using a ladle, scoop out 2 cups of the cooking liquid into a large glass measuring cup. Drain the remaining contents of the inner pot, over a large colander, discarding the remaining liquid, and transfer the beans back to the inner pot.
- Add 1 teaspoon of salt and the vinegar if using. Blend with an immersion blender, adding ½ cup of the reserved liquid at a time until beans are smooth and the desired consistency is reached. Taste and adjust seasoning/salt if needed. Alternatively, use a potato masher, blender, or food processor to process the beans with the reserved cooking liquid.
Equipment Needed
Notes
Nutrition
Stephanie D
Thank you for this recipe!! I have tried refried beans (the regular method) a few times and have failed. Your recipe was fool-proof and delicious. And thank you for the no-salt-while-cooking advice & explanation; mom has advised me for years to never cook beans with salt but every recipe says otherwise. Thx to you, I now understand and have finally succeeded!!!
Stephanie McCandless
Hi there! I want to make the adjustments for black beans but your recipe and notes about black beans is confusing. The pinto bean recipe as written/printed is using 6 cups of liquid total (4 cups stock & 2 cups water) but in your notes you say to reduce from 7 cups total liquid to 6 cups total liquid for the black beans. Could you please clarify?
Kristen Chidsey
Hi Stephanie! Sorry about that! I removed the note to reduce the liquid from 7 cups to 6 cups. The only difference is the cook time. Enjoy
Elaine
These turned out great! Thank you for a delicious, healthy and money-saving recipe. I was just wondering, if I wanted to make a double batch, would I still double the liquid as well as the beans? Would the cooking time remain the same?
Kristen Chidsey
Hi Elaine! I am so glad you enjoyed this recipe. For a double batch, you would need to double the water--be sure not to fill your Instant Pot more than 2/3rds full. The cook time will remain the same, it will just take longer to come to pressure.
Elaine
Thank you!
Regina Huset
I see spple cider vinegar in the ingredients, but I don't see when it is added during cooking. Is it added before or after the beans are cooked?
Kristen Chidsey
Hi Regina! I add after cooking the beans. I will be sure to clarify on the directions
Jodi
This recipe looks great! Any thoughts on how much liquid to use if the (pinto) beans are presoaked? I haven't done beans of any sort in the Instant Pot yet (I've made your lentil soup though - it's been the staple lunch here for most of the past two months of working at home - super tasty!), and I'd like to presoak them and discard the soaking liquid before cooking. --Thanks
Kristen Chidsey
Hi Jodi! I am so happy to hear you enjoy the lentil soup. If your beans are pre-soaked, I would cook for 30 minutes on high pressure for refried beans.
Jodi
Thanks! I'm looking forward to trying them 🙂
Erica
I like to use fresh cilantro when making refried beans. When do you think I should add it?
Kristen Chidsey
I would stir it in after pressure cooking.
Dianna
I consider myself a beginner using my Instant Pot ~ with reservations. I made these beans last night & they were great! I am now a believer & willing to experiment with other recipes. Thank you for sharing your great recipes!!!
DM
Kristen Chidsey
I am so glad you had success! I hope you find many more recipes and tips here to enjoy--don't hesitate to reach out with questions.
Renee Goerger
I adore refried beans. Thanks for the tasty recipe!
Kristen Chidsey
I am so glad you enjoyed Renee!
Shadi Hasanzadenemati
My family loved it!
Swati
I love this recipe & have made it many times. Thank you! Is it ok to put in an entire packet of seasoning (as opposed to just 1 Tbsp) from the beginning?
Kristen Chidsey
Hi Swati, I would taste after cooking then add in additional seasoning at the end if needed. 🙂 So glad you have enjoyed in the past.
Beth
These look so creamy and delicious! I love your tips for freezing & using apple cider vinegar 😉
Kristen Chidsey
Thanks!
Alyssa
We loved these! Chicken broth, jalapeno, and ACV is our usual. Great in so many recipes.
Kristen Chidsey
I am so glad you enjoyed!
C
Need some help, please. Followed the recipe as written but ended up with 8 cups of brown broth, not refried beans. Ant thoughts on what went wrong or how to salvage? Frustrating to think it's going to end up down the drain!
Kristen Chidsey
I am so sorry--this does make looser refried beans, but should not be liquid. Did you used canned beans or soaked beans? That would change the how much water is needed in this recipe.
Gina
Hi, First I just wanted to thank you for your excellent recipes, I have pinned so many of them looking forward to trying! I am new to the Instant Pot and today I am making your instant pot pinto beans. I want to try this refried bean version as well. Question, why do these beans cook 20 mins longer than the regular pinto version? Does this help with the smashing later? Thank you so much.
Kristen Chidsey
Thank you Gina!! Yes, you want to cook the beans longer so they are soft enough to mash. The regular instant pot beans are cooked through but still too firm to completely turn to a smooth refried texture. Let me know if you run into any issues or have any questions!
Jenny
Worked like a charm!! Local walmart stopped carrying vegetarian refried beans so I gave your recipe a try. I liked the addition of taco seasoning. I think it really gave it flavor. I didn't measure beans to water so I did drain off a lot of water, however I kept it to use as stock for other meals.
Kristen Chidsey
I am SO glad that you found this recipe to replace your vegetarian refried beans. I hate when stores stop carrying products, but homemade always tastes better anyway!
Linda Nortje
I am glad I found your recipe for refried beans as our stores just about never have stock and besides homemade is always healthier !
Kristen Chidsey
Oh yes, this is so much healthier (and tastier) than store bought. Enjoy Linda!
Brian
Hi Kristen,
Do you add in seasonings in recipe plus the taco seasoning?
Thank you in advance Brian
Kristen Chidsey
Hi Brian! Use EITHER taco seasoning, or the seasonings I list out.
Brian
Oh great thank you!
Claire
I was so excited to find this recipe!!! I am always conscious of using tinned products so I knew I had to try this!
AND I am glad I did. They were just perfect and the whole family loved them
Kristen Chidsey
Oh Claire that makes me so happy! So glad you enjoyed!