These Instant Pot Refried Beans are creamy, flavorful, and made easily from scratch with dry pinto beans. No soaking needed! Perfect for tacos, burritos, bowls, and meal prep.
Instant Pot Refried Beans
These Instant Pot Refried Beans are creamy, flavorful, and made completely from scratch using simple pantry ingredients. Cooking dry pinto beans in the pressure cooker gives you rich, restaurant-style refried beans without soaking, babysitting a pot, or opening a can. They’re smooth, savory, and perfect for tacos, burritos, nachos, or meal prep.
Using the Instant Pot allows the beans to cook until tender while soaking up onion, garlic, cumin, and jalapeño for bold, authentic flavor. Once blended, they turn luxuriously creamy and can be adjusted to your favorite consistency using the reserved cooking liquid. These homemade refried beans are naturally gluten-free, budget-friendly, and easy enough for busy weeknights.
Why You’ll Love These Instant Pot Refried Beans
- Made from dry pinto beans with no soaking required!
- Creamy, smooth texture without lard
- Easy, mostly hands-off cooking in the Instant Pot
- Naturally gluten-free and easy to customize
- Perfect for tacos, burritos, bowls, and sides
Tips & Variations
- Consistency control: Add reserved cooking liquid slowly to keep the beans thick and creamy
- Chunkier beans: Mash instead of blending for a more rustic texture
- Extra flavor: Add a pinch of chili powder or smoked paprika
- Vegetarian option: Use vegetable stock instead of chicken stock
- Creamy finish: Stir in a tablespoon of butter or olive oil at the end
- Spice level: These refried beans are mildly spiced as written. For more heat, add an extra jalapeño, stir in diced Hatch green chiles, or swap in a hotter pepper like serrano or Fresno. For smoky heat, try a pinch of chipotle powder or smoked cayenne.
What to Serve With Refried Beans
These Instant Pot refried beans are perfect alongside tacos, fajitas, enchiladas, or served as a dip with tortilla chips. They also work beautifully in burrito bowls, taco salads, or layered into nachos.
More Mexican Side Recipes You'll Love
- Cilantro Lime Rice - Fluffy rice tossed with fresh lime juice and cilantro, perfect for burrito bowls and taco nights.
- Esquites - Creamy Mexican street corn made off the cob with charred corn, lime, and cotija.
- Authentic Guacamole - Simple, fresh, creamy guacamole with ripe avocados, lime, and just the right amount of seasoning.
- Homemade Salsa - A classic, easy salsa made with fresh ingredients and bold flavor.
- Jicama Slaw - Crisp, refreshing jicama slaw with a bright citrus dressing that balances rich Tex-Mex dishes.
Instant Pot Refried Beans Video
Instant Pot Refried Beans
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 1 jalapeno seeded and chopped
- 3 garlic cloves minced
- 4 cups chicken or vegetable stock
- 3 cups water
- 1 pound dry pinto beans rinsed
- 1 teaspoon salt
- 1 teaspoon ground cumin
Instructions
- Turn a 6-quart (or larger) Instant Pot to SAUTE.
- Add olive oil, onion, and jalapeno, and saute until tender.
- Add garlic and cook until fragrant, about 2 minutes.
- Add chicken stock, and scrape along the bottom of the pot with a wooden spoon to remove any stuck-on bits of food (deglazing will prevent a BURN warning).
- Add beans, water, salt, and cumin. Stir to combine.
- Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes.
- When the timer is done, allow the pressure to release naturally for 20 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions).
- Open the lid, and remove as much liquid as possible, reserving it for later use.
- Transfer the beans to a large colander over a plate or large bowl to remove to remove liquid, reserving it for later.
- Use an immersion blender to puree the beans until smooth, adding reserved liquid back in until it reaches the desired consistency. Alternately, you can use a potato masher to mash the beans.
- Add salt to taste. Top with favorite toppings, and serve warm.
Notes
- Makes about 6 cups.
- Storage: Store leftover refried beans in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave with a splash of water or broth.
- Freezer Directions: These beans freeze well for up to 3 months. Thaw overnight in the refrigerator and reheat until smooth and creamy.
- Canning: These refried beans can also be pressure canned for long-term storage using tested, approved pressure-canning guidelines for beans. Always follow current USDA or extension service instructions and never attempt water-bath canning for beans.
Nutrition
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