by Olena

Instant Pot Refried Beans

by Olena

5 from 3 reviews

Instant Pot Refried Beans are easy to make with dried beans, no lard and in just 1 hour in your pressure cooker. Healthy easy side dish for your Mexican night!

Instant Pot Refried Beans

Pressure Cooker Refried Beans

Instant Pot refried beans is a great example how perfect this appliance is for cooking Mexican food. In my pressure cooker, I make tacos, carnitas, chili and tortilla soup year round because Instant Pot keeps kitchen cool and family fed.

Instant Pot Refried Beans garnished with crema and sliced jalapenos and diced tomatoes

I have never bought a can of refried beans for health reasons (not snobby, I was raised in Ukraine). And organic brands are too expensive. We tried and loved refried beans during our trips to Mexico so many times.

This Ukrainian girl is super happy to be able to make her own and share the recipe with you. 🙂

Ingredients to Make Refried Beans

  • Dried pinto beans is traditional choice. They are pink beans. No need to soak, I just rinse them.
  • Black beans are more common in stores and pantries, and are used to make healthy refried beans.

Instant Pot Refried Beans cooked and wooden spoon inside the pot

  • 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.
  • Onion, garlic and a few dried spices.

How to Make Instant Pot Refried Beans

New to Instant Pot? Check out my Instant Pot guide. Need one? See which one I recommend to buy.

  • Rinse and drain dried beans – no need to soak.
  • Add all ingredients to Instant Pot – no need to stir.
  • Cook on high pressure for 40 minutes.
  • Release pressure right away and drain the beans.
  • Reserve the liquid – we need some to for pureeing.
  • Puree beans with 1 cup liquid until desired consistency.

pureeing Instant Pot Refried Beans with an immersion blender inside the pot pureed Instant Pot Refried Beans with wooden spoon inside the pot

How to Store and Reheat Refried Beans

Refrigerate refried beans for up to 5 days. Let them cool completely before though. I like to store my food in glass containers. If using plastic, I recommend to add cooled food to minimize exposure to chemicals.

Freeze in any airtight container for up to 3 months. You can also freeze them flat to save space and for that I love resealable silicone bags. Thaw overnight in the fridge or for 6 hours on the counter.

Reheat by simmering on low. Cold refried beans thicken, so it’s a good idea to add a splash of water, broth or that cooking liquid.

Instant Pot Refried Beans recipe 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. And here is what we whip out based on stock. Don’t worry, I never make it all. 🙂

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

More Easy Instant Pot Side Dishes

Instant Pot Refried Beans in a bowl garnished with rema, jalapenos, tomatoes and dried beans scattered around

Print

Instant Pot Refried Beans

instant pot refried beans

5 from 3 reviews

Instant Pot Refried Beans are easy to make with dried beans, no lard and in just 1 hour in your pressure cooker. Healthy easy side dish for your Mexican night!

  • Author: Olena of ifoodreal.com
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 8 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: Mexican
Scale

Ingredients

  • 2 cups (1 lb) pinto beans, dried & rinsed
  • 5 cups water or low sodium veggie/chicken broth
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 4 oz can diced green chiles
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/4 tsp ground black pepper
  • 3 bay leaves

Instructions

  1. To any size Instant Pot, add beans, water/broth, onion,  garlic, diced green chiles, cumin, chili powder, salt, pepper and bay leaves.
  2. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 40 minutes.
  3. 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.
  4. Open the lid and drain the beans over a colander set over bowl (we need some of the liquid).
  5. Return beans to Instant Pot along with 1 cup liquid.
  6. Using an immersion blender, puree until desired consistency. You can adjust thickness with more broth, if you wish.
  7. 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.

Store: Refrigerate leftovers in an airtight container for up to 5 days. Freeze 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.

Notes

  • I used broth for more flavor. In fact, it was water + bouillon cube.
  • If you don’t have a can of green chiles, use minced seeded jalapeno.
  • Save broth leftovers for a bean soup.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

6 comments on “Instant Pot Refried Beans

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  1. 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

  2. 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.

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