Instant Pot Refried Beans require no presoaking. Plus, they’re virtually fat free and can be made vegetarian or vegan with some simple swaps.
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In our household, Mexican night doesn’t have to wait for Taco Tuesday. Nope, we’ll dig into tacos, tostadas and chips & salsa any night of the week. I always love an excuse for a Margarita too. But quite often, I’m stumped on what to serve on the side. These Instant Pot Refried Beans are my answer.
These healthy refried beans cook up creamy and delicious with virtually no babysitting, leaving you free to assemble your tacos, mix your margaritas and chill.
No pre-soaking required
That’s right, you don’t need to overnight soak your dry pinto beans before cooking them in your electric pressure cooker! As a matter of fact, you can cook several types of instant pot beans, like these Instant Pot pinto beans, Instant Pot black beans, and even chickpeas in the Instant Pot, without soaking beforehand.
Ingredients needed
- Pinto Beans – Pinto beans are most often used to make refried beans, though you can also use black beans.
- Olive Oil
- Onion & Garlic
- Bone Broth – Or, chicken stock. Or, to make these Instant Pot Refried Beans vegetarian and vegan, simply swap out the broth for some vegetable stock.
- Spices – Cumin, chili powder, oregano, salt, pepper and cayenne.
How to make the BEST Instant Pot Refried Beans
- No need to soak the beans. Just rinse them and add them to the pot.
- Saute some onion and garlic and then season with lots of yummy Mexican spices – cumin, chili powder, oregano and cayenne.
- Salt the cooking liquid. It seasons them and helps them cook evenly.
- Cook for 45 minutes, until tender.
- Drain and reserve some of the cooking liquid.
- Mash the beans to your preference using a potato masher or immersion blender, adding the cooking liquid as needed. Season again with salt.
How to make ahead & store
- Refried beans will last in the refrigerator for up to one week, stored tightly covered. You can also freeze these refried beans for up to three months. Try storing them flat in a ziploc bag. When ready to serve, defrost overnight and reheat in the microwave or on the stovetop.
More Instant Pot Mexican recipes
More Instant Pot bean recipes
Did you try these pressure cooker refried beans?
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Set Instant Pot to SAUTE. Add oil. Once hot, add onion. Sauté for 2 minutes, then add garlic and let cook until fragrant, about 30 seconds.
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Add a splash of broth and scrape to remove any browned bits from the bottom of the pot. Add remaining broth, water, cumin, chili powder, oregano, salt, pepper, cayenne and beans. Stir to combine. Hit CANCEL.
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Make sure your sealing ring is in place on the lid. Lock the lid onto Instant Pot and set the steam release knob to the “sealing” position.
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Press the MANUAL button and set Instant Pot for high pressure for 40 minutes. It will take about 15 minutes for Instant Pot to come to full pressure, then the display will show a countdown timer.
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Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
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Remove the lid and drain the beans, reserving the liquid.
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Return the cooked beans to the pot, and stir in ½ cup of the reserved cooking liquid. Season with salt, to taste. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. Or, you can use an immersion blender for pureed beans.
Refrigerate any leftovers for up to one week, or store in the freezer for up to three months.
Calories: 315kcal | Carbohydrates: 51g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 1113mg | Fiber: 13g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 6.8mg | Calcium: 111mg | Iron: 4.6mg
This post was originally published in 2019. It was updated in 2024 to add new photographs and information. The instant pot refried beans recipe remains the same. Enjoy!
