Forget the canned stuff because this delicious Instant Pot Refried Beans Recipe is easy so to make in just 1 hour with dried beans that require no pre-soaking! Made without lard, this vegan-friendly, high fibre, high protein pressure cooker refried beans recipe is as simple and hands-off as it gets.

I LOVE making healthy versions of comfort foods, especially when it takes me back to my days of traveling! Mexican night is one way to bring the taste adventures to your home, so why not include Mexican bean salad, air fryer nachos or Instant Pot rice and beans too!

Instant Pot Refried Beans

Pressure Cooker Refried Beans

Instant Pot refried beans are just one of the amazing dishes I can throw together in a pinch for a fun Mexican-themed night! I also make Instant Pot shredded chicken tacos, Instant Pot pork carnitas, Instant Pot chili, and Instant Pot tortilla soup in my pressure cooker because not only is it super simple comfort food in the winter, using an Instant Pot is also the perfect way to keep your kitchen cool during the summer.

Making refried beans from scratch is so much better than store-bought. The fresh taste and the immense flavours make a huge difference, plus you can customize the seasoning to how you like it! Also, let’s be honest, refried beans out of a can look pretty unappealing to anyone that’s not a cat.

Being raised in Ukraine, meant that homemade food was a way of life! Sure there are times when buying store-bought is convenient, but when organic brands are too expensive, and canned refried beans have so much added junk in them (sugars, preservatives, etc) and are made with lard, I prefer making my own recipes, just like we did when I was growing up. Same goes for other ‘canned’ items too, Instant Pot baked beans are just so much tastier (and healthier!) then the canned version.

Inspired by our many trips to Mexico and trying and falling in love with refried beans, this Ukrainian girl is happy to share her healthy, vegan-friendly, high fibre, version of refried beans in Instant Pot with you!

What Are Instant Pot Refried Beans?

Despite what it sounds like, they are not beans that have been fried twice. In fact, in this Instant Pot refried beans recipe, it’s not even once! What results is a blend of pureed pinto beans, seasoned with chili, cumin, onion, garlic, and green chiles for a very mild kick. This incredibly flavorful dish can then be used as a dip for veggies, crackers, and tortilla chips, and used as a topping or filling in all kinds of traditional Mexican and Tex Mex dishes like tacos, quesadillas, burritos, and more! It is so good!

Ingredients

  • Dried pinto beans are a traditional choice. They are pink beans. No need to soak, I just rinse them.
  • Water: You can also use low sodium veggie/chicken broth for added taste.
  • Diced onion & minced garlic: Classic aromatics that always add incredible flavour.
  • Small can of diced green chiles: I always keep a few on hand for spontaneous Mexican cooking. They are not spicy, so a good substitute would be seeded and minced jalapeno.
  • Seasoning: Cumin, chili powder, dried bay leaves, salt & pepper.
refried beans ingredients

How to Make Instant Pot Refried Beans

Generally, Instant Pot black beans, pinto beans, and white beans take about 12 minutes to cook. However, Instant Pot refried beans require about 40 minutes for maximum creaminess and flavor.

  • Rinse and drain dried beans. No need to soak them, which if you’ve ever worked with dried beans before, you’ll know how much time this saves.
  • Add all ingredients to Instant Pot. No need to stir. I told you refried beans in Instant Pot was easy!
  • Cook on high pressure for 40 minutes.
  • Release pressure right away and drain the beans.
  • Reserve the liquid. We need about a cup for pureeing.
  • Puree beans with reserved liquid until desired consistency is reached.
Pressure cooker Refried Beans in red bowl with cilantro and japaenos

Serving and Pairing Refried Beans

I don’t know about you but Taco Tuesday happens in our household whenever I feel like it. I’m making Taco Monday a thing! And here is what we whip out based on stock. Don’t worry, I never make it all. Although, if you’re feeding a very hungry crowd or hosting a party, why not?! 🙂

Please enjoy and I would love to hear how you like this recipe!

FAQs

What type of beans are best for this Instant Pot refried beans recipe?

Pinto beans are a classic. They’re creamy and almost buttery, which makes them a great choice. Plus, they taste amazing. However, black beans are more common in stores and pantries and are also used to make healthy refried beans. So, you can definitely choose either.

Can I use canned beans?

I really want to say yes, but also I reeeeally want to say no! It is a short cut, and can possibly save you time, but honestly, the freshness, the creaminess and the downright deliciousness starts from using dried beans. Plus you are already saving time not having to pre-soak them. This Instant Pot refried beans recipe is already so much faster than other methods that it’s totally worth using dried beans!

Can I use a mix of different beans?

I have never tried using a blend of both pinto and black beans, so I have no idea! I suppose you could give it a shot. Let me know how it works out.

What can I do with leftover pinto beans?

Pinto beans are such a healthy, filling, high fibre, high protein ingredient. If you have leftover beans, don’t worry there will be no shortage of ways to use them. This delicious homemade bean mushroom soup is a start. Toss them in your Instant Pot vegetarian chili or add them to your Instant Pot beef and barley soup.

More Tips

  • Serve with a garnish of chopped cilantro and a squeeze of lime for added zest!
  • Perfect as a filling for vegetarian versions of all of the above-mentioned Mexican dishes.
  • No immersion blender? Mash with a potato masher for a chunkier texture or transfer to a regular blender. If using a regular blender, remember to keep the lid slightly open and use a hand towel to release the steam but not burn yourself.
  • Substitute black beans. It’s a different flavour, but just as good. If you love black bean soup, you’ll love this version.
  • More spice. The green chiles aren’t spicy at all, so if you are looking for some heat, you can use jalapenos leaving in as many seeds as you can handle.
  • Sprinkle in chipotle seasoning or smoked paprika for a smoky note.
  • If you miss the added fat for flavor, you can drizzle in some olive oil, or swirl in some butter or ghee (if you are not worried about keeping it vegan) before blending.

How to Store and Reheat Refried Beans

Refrigerate: Once completely cooled, store refried beans for up to 5 days in the fridge. I like to store my food in glass containers. If using plastic, allowing your food to completely cool before transferring it to the container is extremely important in minimizing exposure to chemicals. The heat releases the toxins from the plastic which then seeps into your food.

Freeze: Use any airtight container and keep frozen for up to 3 months. You can also freeze portions in resealable silicone bags which saves so much space. Thaw overnight in the fridge or for 6 hours on the counter.

Reheat: Simmer on low. Cold refried beans thicken, so it’s a good idea to add a splash of water, broth, or any remaining cooking liquid.

More Easy Instant Pot Side Dishes

Instant Pot Refried Beans garnished with crema and sliced jalapenos and diced tomatoes
instant pot refried beans

Instant Pot Refried Beans

Forget the canned stuff because this delicious Instant Pot Refried Beans Recipe is easy so to make in just 1 hour with dried beans that require no pre-soaking! Made without lard, this vegan-friendly, high fibre, high protein pressure cooker refried beans recipe is as simple and hands-off as it gets.
5 from 6 votes
Servings 8
Calories 181
Prep Time 5 minutes
Cook Time 40 minutes
Pressure Build Up Time 20 minutes
Total Time 1 hour 5 minutes

Ingredients 
 

Instructions 

  • To any size Instant Pot, add beans, water/broth, onion,  garlic, diced green chiles, cumin, chili powder, salt, pepper and bay leaves.
  • Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 40 minutes.
  • When Instant Pot says Off or switches to Keep Warm mode, do Quick Release by turning sealing valve to Venting position until the pin drops down.
  • Open the lid and drain the beans over a colander set over bowl (we need some of the liquid). Return beans to Instant Pot along with 1 cup liquid.
  • Using an immersion blender, puree until desired consistency. You can adjust thickness with more broth, if you wish.
  • Serve as a side dish with your favorite Mexican dishes like chicken tacos, quesadilla or carnitas. Make full taco bar with guacamole and pico de gallo.

Video

Notes

  • Store: Refrigerate leftovers in an airtight container for up to 5 days.
  • Freeze: In airtight container for up to 3 months.
  • Reheat: Reheat by simmering on low on the stove or in Instant Pot with a splash of that broth or water. If frozen, thaw on the counter for hours first.
  • Canned beans? No, you will need different amount of water which I have not tested.
  • No immersion blender? Mash with a potato masher for a chunkier texture or transfer to a regular blender. If using a regular blender, remember to keep the lid slightly open and use a hand towel to release the steam but not burn yourself.
  • Substitute black beans. It’s a different flavour, but just as good. If you love black bean soup, you’ll love this version.
  • More spice. If you are looking for some heat, you can use jalapenos leaving in as many seeds as you can handle. 
  • If you miss the added fat for flavor, you can drizzle in some olive oil, or swirl in some butter or ghee (if you are not worried about keeping it vegan) before blending.
  • I used broth for more flavor. In fact, it was water + bouillon cube, then save broth leftovers for a bean soup.
See Recipe Post for more Tips and FAQs.

Nutrition

Serving: 0.5cup | Calories: 181kcal | Carbohydrates: 33g | Protein: 11g | Fat: 1g | Saturated Fat: 1g | Sodium: 350mg | Fiber: 8g | Sugar: 2g
Course: Side Dish
Cuisine: Mexican
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

5 Secrets to Easy Healthy Dinners

Plus sign up for weekly emails with recipes to make your cooking stress free, delicious and healthy.

You may also like

Comments

  1. 5 stars
    Can’t go back to canned ever now!! These are our favorite hands down and freezes well for meal prep although I do find reheating in microwave works best w splash of liquid.

  2. It’s just my husband and I so I’m wondering of halving the recipe would Stoll work for this recipe? I have a 6 quart IP. Love your recipes!

    1. Yes, that is fine to half it, same cook time. They do freeze well though if you want to make the whole recipe.

  3. Hello Olena

    I have an issue with potatoes and carrots becoming too mushy making a stew in insta pot. Can I cook the meat first / release pressure / add veg and reset for 3 minutes? What is the cooling down and restarting insta pot protocol I can’t seem to find it any where? What is your advice ? Thank you

    Nancy Belwood Ontario

  4. 5 stars
    Simply deliciously perfect!
    Served as a side dish with your perfect chicken enchiladas, was a hit with everyone!

  5. 5 stars
    Wow! So along with your carne asada recipe, last night I made these refried beans as a side dish. They were amazing- restaurant quality and no comparison to what comes out of a can. I don’t think I’ll ever buy canned beans again… not when it’s so easy to do them in the instant pot. I had never cooked my own beans before and never knew it could be so easy. This recipe is simply amazing. The flavors and texture of the beans was so good. This along with the carne asada recipe was fantastic! And for dessert? Your healthy banana bread which I have made many many times. Your website and youtube videos have taught me so much about cooking. Thank you for all of your hard work.

  6. 5 stars
    Hey, Olena!
    So many of your recipes are my “go tos” especially using the Instant Pot, but the refried beans are the best. My husband is a vegetarian. I cook up a batch of rice, then season it and let it rest while the beans are cooking. Magnificent! Have also cooked your chicken tacos, chili…so many recipes. Can’t live without you. And when I have an Instant Pot question, I always go to IFoodReal to find my answer!

    Thanks so mucn
    Anne S. Grants Pass, Oregon

    1. Questions: don’t have immersion blender what do you suggest? I have a regular blender.

      Recipe looks great, I love all your time saving recipes and tips. This one is Missing the added fat in the traditional, which is good for most families but my kiddos need to eat higher calories due to slow growth. Can I add some butter or oil, and up to how much? How much would traditional retried beans have? Thank you!

      1. Yes, you can blend in regular blender. Just make sure the opening at the top (if you have it) is not fully closed, cover with towel, so heat can escape. Otherwise, if you blend it hot mixture will “explode” all over your kitchen. Heat needs to escape.
        Sure, add 1 tbsp of fat at a time, to taste.

  7. 5 stars
    Great Recipe, Appreciate your detail in the instructions. I did keep the liquid from beans and had the best chili ever I think due to that. Love refried bans and have done this recipe a couple times.

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.