Instant Pot Refried Beans

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.

Course Side Dish

Cuisine American, Mexican

Keyword Instant Pot Refried Beans

Prep Time 10

Cook Time 45

Natural Release 20

Total Time 1 30

Servings servings

Calories 151kcal

Author Michelle

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.

Video

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.

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