Go Back
+ servings
Instant Pot Refried Beans are piled high in a blue bowl and sprinkle with fresh herbs. It's sitting on a open wood mat and tilted towards you.
5 from 6 votes

Best Instant Pot Refried Beans

Instant Pot Refried Beans are homemade with dried beans and no presoaking.  
Course Side Dish
Cuisine Beans, Mexican Style
Prep Time 5 minutes
Cook Time 35 minutes
Natural Release Time 1 hour
Servings 16 Servings
Calories 213kcal
Author Ginny McMeans


  • 1 cup onion - white onion, diced
  • 4 cloves garlic, finely chopped
  • 2 pounds 32 ounces weight, dried pinto beans
  • 4 cups vegetable broth
  • 8 cups water
  • 2 tablespoons white balsamic vinegar - you can also use white vinegar or tarragon vinegar
  • 1 tablespoon hot sauce of your choice - you can add more at serving if you like but this is a good amount for just a hint of heat
  • 2 teaspoons chili powder
  • 2 teaspoons salt


  • Add 4 tablespoons water to the instant pot insert.  Push the saute function and add the diced onion,  Saute and stir for about 2 minutes.
  • Rinse the pinto beans and add to the instant pot.
  • Add all of the rest of the ingredients.
  • Tighten the lid and close the vent.  Set on manual/high pressure for 35 minutes. This also includes the time it takes to build pressure.
  • The electric pot will turn off and just leave it alone.  Let it naturally release about 20 minutes.  You can also quick release 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 as to not lose the liquid.  Add the beans, only, back to the instant pot.
  • Use a potato masher or an immersion blender and start blending.  Add some of the reserved cooking liquid until you have the consistency you like.  I added one and ½ cups.
  • Mix it with a large wooden spoon if necessary.   I like to keep some spreadable for tortillas and some a little looser to spoon on plates. 


16 servings for this great batch of refried beans. That should equal about 1 cup for each serving.


Serving: 1Cup | Calories: 213kcal | Carbohydrates: 37g | Protein: 13g | Fat: 1g | Sodium: 355mg | Potassium: 865mg | Fiber: 9g | Sugar: 2g | Vitamin A: 75IU | Vitamin C: 4.5mg | Calcium: 75mg | Iron: 3.1mg