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!
Table of Contents
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
- 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.
- 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.
- 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.
- 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.
- 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.
📋 Recipe
Instant Pot Refried Beans Recipe
Ingredients
- 1 cup diced onion
- 8 cups water
- 4 cups vegetable broth
- 2 pounds (32 oz. weight) dried pinto beans
- 1 Tbsp vegan hot sauce
- 2 tsp chili powder
- 2 tsp salt
- 4 cloves garlic, finely chopped
- 2 Tbsp white balsamic vinegar
Instructions
- 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.
- Add the water and vegetable stock to the Instant Pot, then add the rinsed beans. Stir in the remaining ingredients–hot sauce, chili powder, salt, garlic, and vinegar.
- 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.
- Drain the beans 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.
- Spread these refried beans on tostadas, layer them in burritos, or serve as a side dish or garnish to a main meal!
Video
Notes
Ingredients
- Using a combination of water + vegetable broth to cook the beans makes a big difference in their final flavor. If you use just plain water, they turn out very bland and plain.
- Pinto beans are the traditional pick for making refried beans, as they have a nutty taste and creamy texture. Red kidney or black beans would be good secondary choices if needed.
- Whenever I cook beans, I add a splash of white balsamic vinegar–it just pairs so well! If you don’t have this type, try white wine vinegar or tarragon vinegar.
Tips
- 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 it is done, turn the knob on to release and if any steam escapes, reclose it and let it sit for longer.
- To make a smaller batch of refried beans, you can cut the recipe in half, and the cooking time will be the same.
- Prep Your Beans! Before cooking, spread your beans out in a single layer and check through to ensure there are no branchy bits or stones in the mix as these materials sometimes get mixed into the legumes during harvest and processing. Then rinse the beans under cool running water before use.
Storage
- Refrigerate leftover refried beans in an airtight container for up to 3 days.
- Freeze your refried beans by packing them up in a freezer-friendly container or freezer bag, they’ll be good for up to 3 months. To Thaw: transfer the container of beans to the refrigerator overnight or use the defrost setting on your microwave.
- Reheat your beans in a pot over medium heat, stirring often until warmed through. You could also heat them in the microwave, just be sure to cover the bowl with a paper towel or microwave cover as the refried beans will splatter as they heat up.
Krissy Allori
I have never used my IP to make refried beans. Actually, I've never made refried beans period! Such a great recipe!!
Dannii
Beans like this are a must for any Mexican meals. SUch a good idea to do them in an instant pot.
Rhiannon
This is perfect timing! I am having a Mexican Fiesta inspired birthday dinner on Saturday and I was thinking I really needed to add more sides. This sounds delicious! Thank you ?
Catherine Brown
Yeah buddy, let's hear it for the refried beans! They're so easy and economical to make. and thank you for not putting bacon in them!
Caroline
Refried beans are such a classic side for Mexican food and love the idea of making them at home, especially helped along by the IP.
Lori
These turned out so good! FYI-Cooking time is longer than indicated on recipe, takes time for IP to come to pressure, then I quick-released after 20 minutes as I made them at dinner time and couldn’t wait longer. They turned out great with the quick-release at 20 min. Recipe made quite enough and froze for next time.
Ginny McMeans
Wonderful Lori! I'm so glad you found this recipe. I added the instructions more clearly to incorporate the sperate quick release time. Thanks!
Patricia Peacock
I accidently made this with chickpeas! Realized it as I was blending them! Do you have any recommendations for ingredients to add or how to serve it? Thanks for any help!
Ginny McMeans
You can turn it into hummus and you can also freeze it in smaller batches for the future. I have 3 or 4 other recipes on the site that you can also use it for.
Jennifer
These are so fantastic!! Thank you for such an easy quick recipe.