Instant Pot Refried Beans

Instant Pot Refried Beans are homemade with dried beans and no pre soaking. It’s a big batch, so you can feed a large crowd or freeze for future meals.

I have a very strong feeling that my first taste of refried beans was in a burrito. We were lucky enough to have Mexican restaurants all over the place, from little vendors to very fancy restaurants.

These days, refried beans are always in our house and I just love how creamy and versatile they are. They are a staple ingredient in many dishes, whether thickly spread on tostadas or served alongside Spanish rice. 

To make things even better, I’ve found that my trusty instant pot is perfect for getting homemade refried beans on the table at lightning speed. These refried beans will rival the best and will have you wanting to make them over and over again!

Ingredients

• White onion – I usually go with yellow onion in my recipes, but here I went with the white onion as it has a milder, sweeter taste that suits these refried beans quite nicely! 
• Water + Vegetable broth – Using equal parts water and veggie broth or stock makes a big difference in the final outcome of this recipe. I really don‘t recommend using only water as the refried beans will turn out lacking in flavor. Allowing the beans to soak up that rich flavor of the vegetable stock is part of what makes them taste so great!
• Dried and rinsed pinto beans – Pinto beans are the classic choice for refried beans and they are also my personal favorite. They have a creamy texture and a mild, slightly nutty flavor that pairs well with the other ingredients. If you can’t find or don’t care for pinto beans, you could also use red kidney or black beans. 
• Hot sauce – Adding hot sauce to your beans as they cook delivers a delicious kick of flavor! I stick with the classic hot sauces such as Tabasco or Frank’s Red Hot sauce (both are vegan), but you can use any hot sauce you like. 
• Chili powder – Adds a spicy, smoky flavor to your refried beans. 
• Salt – Choose sea salt or plain table salt and feel free to adjust the measurement to your liking. Also take into account whether or not your vegetable stock is already salted. 
• Garlic – Fresh garlic gives amazing flavor to this dish! This is a time for real garlic cloves, as the granulated or powdered version will not provide the same effect.
• White balsamic vinegar – I love to add white balsamic vinegar to beans as it has just the right sweet yet tangy flavor and gives the dish tons of depth. You could also use white wine vinegar or tarragon vinegar here.

How to Make Instant Pot Refried Beans

1. Saute the onion. Add 4 Tbsp of water to your Instant Pot. Press the saute function and add the diced onion. Saute, stirring often, until the onion is slightly softened, about 2 minutes. 
2. Add other ingredients. Add the water and vegetable stock to the Instant Pot, then rinse the dried pinto beans and add them as well. Stir in the remaining ingredients–hot sauce, chili powder, salt, garlic, and vinegar. 
3. Cook. Tighten the lid and close the vent. Set on manual/high pressure for 35 minutes (which also includes the time it takes to build pressure). The electric pot will turn off and just leave it alone. It will naturally release for about 20 minutes, or you could use the quick release function if you are in a hurry. Check to see if the pressure has all released and take off the lid. 
4. Drain and mash. Drain the beans, but do so over a large bowl or pot so as to capture the cooking liquid. Return the drained beans to the Instant Pot. Use a potato masher or an immersion blender to start pureeing the beans, adding some of the reserved cooking liquid until you reach the consistency you like. I like to start with ½ cup of liquid and then add more as needed. At this point, it may be easier to forego the potato masher and stir with a wooden spoon.
5. Serve! I like to spread these refried beans on tostadas, layer them in burritos, or serve as a side dish or garnish to a main meal. 

Watch Us Make Instant Pot Refried Beans

Chef Tips 

Make a Smaller Batch. This recipe makes a lot of beans. To reduce the yield, you can cut the recipe in half, and the cooking time will be the same.

Prep Your Beans Properly. When cooking with dried beans or legumes of any type, it is always wise to spread them on a single layer before cooking and give them a once over–checking for stones, branches, or other foreign matter which sometimes gets caught up during the harvest and processing. Then, rinse the dried beans under cool running water before incorporating them into your recipe. 

Notes on Using Your Instant Pot:

• Your Instant Pot will naturally release its pressure at the end of cooking time. It takes about 15-20 minutes. 
• To check and see if the pressure has finished releasing, turn the knob on to release and if any steam escapes, reclose it and let it sit for longer. 
• You can also leave your beans in the Instant Pot for a couple of hours after cooking. 

How to Store 

Cool down your beans before any further action, but keep in mind that beans should not be left at room temperature for more than 2 hours. Once cooled here is what you can do:

Refrigerating. Pack them into an airtight container and your refried beans will keep in the refrigerator for up to 3 days.  

Freezing. Beans freeze very well! Place them in a freezer-friendly container or freezer bag and store for up to 3 months. To Thaw: transfer the container of beans to the refrigerator overnight or use the defrost setting on your microwave. 

Reheating. Place the beans in a pot or saucepan over medium heat and warm them, stirring often to ensure even heating. They also reheat nicely in the microwave, just place them in a microwave-safe container and heat on high until warmed through, stirring often. You will want to cover the bowl with a paper towel or a microwave cover in order to prevent splatter.