Instant Pot Refried Beans
These Instant Pot Refried Beans are creamy, deeply flavorful, and made entirely from dried pinto beans with no soaking required. Sautéed onion, garlic, and jalapeño build a savory foundation, while cumin, chili powder, and Mexican oregano add that classic Tex-Mex depth. A splash of apple cider vinegar at the end brightens everything up and makes these taste far better than anything from a can. Ready in about an hour and a half, this recipe is naturally vegan, gluten-free, budget-friendly, and freezer-friendly — making it one of the most versatile staples you can keep on hand for tacos, burritos, nachos, and beyond.
Equipment
- Instant Pot (6-quart or 8-quart) - A 6-quart works perfectly for this batch size; do not fill above the Max Fill line
- Immersion blender - For ultra-smooth, creamy refried beans; blend directly in the pot
- Potato masher - Optional alternative to immersion blender for chunky, rustic-style beans
- Large colander or fine mesh strainer - For rinsing and sorting the dried beans before cooking
- Large measuring cup or bowl - To reserve cooking liquid before draining
- Wooden spoon or silicone spatula - For stirring and deglazing the pot after sautéing
- Chef's knife and cutting board - For dicing the onion and prepping the jalapeño
- Ladle - For scooping cooking liquid into a separate bowl before mashing
Ingredients
For the Beans
- 1 lb dried pinto beans - 450g, rinsed and sorted
- 1 medium yellow onion - roughly diced
- 5 garlic cloves - peeled and smashed
- 1 jalapeño pepper - left whole, or halved and seeded for less heat
- 2 bay leaves
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried Mexican oregano - regular dried oregano works as a substitute
- 1 tsp salt - plus more to taste after mashing
- 4 cups low-sodium chicken broth - 950ml; substitute vegetable broth to keep vegan
- 2 cups water - 475ml
- 2 tbsp olive oil - 30ml; substitute lard for a more traditional, richer flavor
- 1 tbsp apple cider vinegar - 15ml; stir in after mashing to brighten the flavor
Optional Toppings
- cotija cheese - crumbled, for serving
- shredded Mexican blend cheese - optional topping
- sour cream - optional topping
- lime juice - freshly squeezed, for serving
- fresh cilantro - chopped, for garnish
Instructions
- Pour the dried pinto beans into a colander and pick out any shriveled, broken, or discolored beans and any small pebbles. Rinse thoroughly under cold running water until the water runs clear, then set aside.
- Press Sauté on the Instant Pot and let it heat for 1 to 2 minutes, then add the olive oil, diced onion, and smashed garlic. Cook for 3 to 4 minutes until the onion is soft and translucent, then press Cancel.
- Pour about ½ cup (120ml) of the broth into the pot and use a wooden spoon to firmly scrape up any browned bits from the bottom. This prevents the Burn notice during pressure cooking.
- Add the rinsed pinto beans, remaining broth, water, whole jalapeño, bay leaves, cumin, chili powder, oregano, and salt to the pot. Stir well to distribute the spices, ensuring the liquid covers the beans by at least 1 to 2 inches (2.5 to 5cm).
- Secure the lid and set the pressure valve to Sealing. Press Pressure Cook on HIGH for 50 minutes. The pot will take 10 to 15 minutes to come to pressure before the countdown begins.
- Once cooking is complete, allow the Instant Pot to naturally release pressure for 20 minutes without touching the valve. After 20 minutes, carefully turn the valve to Venting to release any remaining pressure, then wait for the float valve to drop before opening the lid.
- Use a ladle to scoop out 2 to 3 cups (475 to 710ml) of the bean cooking liquid into a large measuring cup or bowl. Remove and discard the bay leaves and jalapeño pepper, then drain any remaining excess liquid from the pot.
- For smooth beans, use an immersion blender directly in the pot, blending for 1 to 2 minutes and adding reserved cooking liquid as needed. For chunky beans, use a potato masher, pressing and folding until you reach your preferred texture.
- Stir in the apple cider vinegar, then taste and adjust salt, adding more in small increments. If the beans are too thick, stir in additional reserved cooking liquid a few tablespoons at a time until the consistency is just right. Serve immediately with desired toppings.
Notes
- Always start with dried pinto beans, not canned — the texture and flavor are significantly superior when cooked under pressure from dry.
- Do not skip the sauté step. Cooking the onion and garlic before pressure cooking builds the savory foundation of the entire recipe.
- Deglaze the pot thoroughly after sautéing to prevent the Instant Pot Burn notice from interrupting the cooking cycle.
- Always reserve 2 to 3 cups of the bean cooking liquid before draining. This starchy liquid is essential for adjusting the final consistency of the mashed beans.
- The beans will look thinner than expected right after mashing — they thicken considerably as they cool, so don't over-add liquid.
- For richer, restaurant-style refried beans, stir in 2 tablespoons (28g) of lard or butter during the mashing step instead of olive oil.
- To make this recipe vegan, use vegetable broth instead of chicken broth and stick with olive oil — no other changes needed.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze in portioned zip-top bags for up to 3 months.
- When reheating, always add a splash of water or broth (1 to 2 tablespoons) to prevent the beans from drying out and sticking to the pan.
- Variation: Swap pinto beans for dried black beans and reduce the pressure cook time to 35 to 40 minutes for a slightly earthier, darker version.
Nutrition
Serving: 1serving (½ cup)Calories: 168kcalCarbohydrates: 25gProtein: 9gFat: 4gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 310mgPotassium: 530mgFiber: 7gSugar: 1gVitamin A: 2IUVitamin C: 4mgCalcium: 4mgIron: 14mg
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