Instant Pot Refried Beans

5 from 9 votes

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

Prep Time5

Cook Time40

Pressure Build Up Time20

Total Time1 5

Course: Side Dish

Cuisine: Mexican

Diet: Gluten Free

Servings:

Calories: 181kcal

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.

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.