These creamy, flavorful Instant Pot Refried Beans are easy to make in just 1 hour with dried beans and no pre-soaking!

You might also enjoy Instant Pot rice and beans and Instant Pot baked beans.

Instant Pot refried beans garnished with sour cream, jalapeno, tomato and cilantro in red bowl

Instant Pot refried beans are just one of the amazing side dishes I can throw together in a pinch for a fun Mexican-themed night!

Making refried beans in Instant Pot from scratch is easy, in one pot, with no soaking of beans necessary. It’s affordable, no lard, no MSG and low in sodium recipe. Beans taste fresh, flavorful plus you can customize the seasonings to your taste.

It’s one of our favorite Mexican recipes and Instant Pot recipes too. I am happy to share my healthy, vegan, high fibre version of pressure cooker refried beans with you!

Ingredients for Instant Pot Refried Beans

To make Instant Pot refried beans you will need just a handful of simple ingredients.

Pinto beans, onion, diced green chilies, garlic, chili powder, cumin, vegetable broth, salt, pepper and bay leaves.
  • 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 vegetable broth, chicken broth or Instant Pot chicken broth for added taste.
  • Diced onion and minced garlic: Classic aromatics that always add incredible flavor.
  • Small can of diced green chilies: They are not spicy, so a good substitute would be seeded and minced jalapeno.
  • Seasoning: Cumin, chili powder, dried bay leaves, salt and pepper.

How to Make Instant Pot Refried Beans

Generally, black beans in Instant Pot, 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. To the bottom of Instant Pot, add pinto beans, water, onion, garlic, green chilies, cumin, chili powder, bay leaves, salt and pepper. No need to stir.
  • Cook refried beans in Instant Pot on high pressure for 40 minutes. Release the 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.

Recipe Tip

No immersion blender? Mash refried beans in Instant Pot 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.

Instant Pot Refried Beans in red bowl with cilantro and jalapenos.

Ways to Customize This Recipe

Here are a few ideas to make Instant Pot refried beans recipe the way you like it.

  • Serve with a garnish of chopped fresh cilantro and a squeeze of lime for added zest!
  • Substitute black beans. It’s a different flavor but just as good. If you love black bean soup, you’ll love this version.
  • More spice. The green chilies 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 before blending.

Serving and Pairing

Instant Pot refried beans can be used as a dip for veggies, side dish or main dish.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!

How to Store and Reheat

Refrigerate: Once completely cooled, store Instant Pot refried beans for up to 5 days in the fridge. I like to store my food in airtight glass containers. If using plastic, allow your food to cool completely before transferring it to the container to minimize exposure to chemicals.

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

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

FAQs

What are beans the best beans to make Instant Pot refried beans?

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 refried beans. So, you can definitely choose either.

Can I use canned beans?

Yes and no. It is a short cut and can possibly save you time, but 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 but I think the recipe might work.

What can I do with leftover refried beans?

Pinto beans are such a healthy, filling, high fibre, high protein ingredient. If you have leftover refried beans in Instant Pot, make mushroom bean soup with them. Toss them in your Instant Pot vegetarian chili or add to your Instant Pot beef and barley soup.

More Instant Pot Recipes to Try

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

Instant Pot Refried Beans

These creamy, flavorful Instant Pot Refried Beans are easy to make in just 1 hour with dried beans and no pre-soaking!
5 from 6 votes
Servings 8
Calories 181
Diet Gluten Free
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.

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!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. I can’t wait to try these, I’m sure I’ll love them as I do all your recipes. I may want it a little spicier so instead of 4oz can of diced green chilies I will try a 4oz can of diced “Hatch green chilies”, for a little spicier. Will let you know how they turn out.
    Melaney from SoCal

    1. Yes, try that! Green chilies do not make it spicy. Maybe add jalapeno with seeds or cayenne. Glad to hear you are enjoying my recipes.:)

  2. Hi Olena!
    I typically only cook using my instant pot – and you were my trainer!
    You explain things so well and are so detailed….I really appreciate that since I’m not that great of a cook!

    As for these re-fried beans….do you think using a hand mixer would work instead of an immersion blender?

    1. I’m so happy to be able to help Karen! Yes I think a hand mixer will work wonderfully and your Instant Pot refried beans will have some nice chunky texture. Delicious!

  3. 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.

  4. 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.

  5. 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

  6. 5 stars
    Simply deliciously perfect!
    Served as a side dish with your perfect chicken enchiladas, was a hit with everyone!

  7. 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.

  8. 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.

  9. 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.

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