Instant Pot Refried Beans require no presoaking. Plus, they’re virtually fat free and can be made vegetarian or vegan with some simple swaps.
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.
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.
What Beans Are Used for Refried Beans?
- Pinto beans are most often used to make refried beans, though you can also use black beans.
How Long Do Instant Pot Refried Beans Last?
- 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.
To make these Instant Pot Refried Beans vegetarian and vegan, simply swap out the broth for some vegetable stock.
If you loved these Instant Pot Refried Beans I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
The BEST Instant Pot Refried Beans
- 1 pound dry pinto beans (rinsed and drained (2 cups))
- 1 Tablespoon extra virgin olive oil
- 1 small yellow onion (minced)
- 4 cloves garlic (minced)
- 3 cups bone broth (chicken stock or vegetable stock)
- 3 cups water
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Pinch of cayenne pepper (optional)
- Salt (to taste )
- Lime wedges
- Diced tomato
- Sliced jalapeno
- 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.
- 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.
- 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.
- 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.
- Once the 40 minutes are up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure.
- Remove the lid and drain the beans, reserving the liquid.
- 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.
Instant Pot Mexican Recipes:
- The BEST Instant Pot Pork Carnitas + VIDEO
- Instant Pot Chicken Tortilla Soup
- Instant Pot Salsa Chicken Taco Lettuce Wraps