• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • meet the team
  • blogger resources
  • Contact Me
My Account
Member Dashboard
40 Aprons Premium (Ad Free!)

40 Aprons

Delicious, Healthy-ish Meals for the Whole Family

  • All Recipes
  • Course
    • Appetizers
    • Cooking Basics
    • Breakfast
    • Condiments
    • Dessert
    • Main Course
    • Meal Prep
    • Side Dishes
    • Soups
  • Method
    • Air Fryer
    • Baking
    • Crockpot
    • Grilling
    • Instant Pot
    • Sous Vide
  • Dietary Needs
    • Dairy Free
    • Gluten Free
    • Keto
    • Low Carb
    • Paleo
    • Vegan
    • Vegetarian
    • Whole30
  • Cuisine
    • American
    • Asian
    • Indian
    • Italian
    • Mediterranean
    • Mexican & Latin
    • Southern
Home Blog Cooking Method Instant Pot

Instant Pot Refried Beans

Cheryl Malik
Cheryl Malik Posted: 04/23/21 Updated: 01/27/22
5
/5
4 Comments
Jump to Recipe
DF Dairy Free GF Gluten Free LC Low Carb VG Vegetarian

This post may contain affiliate links. Please read our disclosure policy.

Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans
Pin graphic for Instant Pot refried beans

These Instant Pot refried beans are easy to make in a pressure cooker, but they’re so much better than canned and even better than a Mexican restaurant! Full of flavor, they’re perfect as a side dish or stuffed into a burrito or taquito. I like to eat a bowl of them straight, topped with a little melted cheese!

Instant Pot refried beans in a bowl topped with shredded cheese

What Makes This Recipe So Good

  • There’s absolutely NO soaking required! Perfect if you’re running short on time or have a tendency to forget to start on your beans 10-12 hours ahead of time. You also won’t need to cook these beans twice to get that creamy refried bean consistency.
  • Refried beans from scratch are infinitely better than any canned, store-bought refried beans. They’re beautifully seasoned with cumin and oregano, though you can add more or less if you want, and you can blend them as much or as little as you like to get your perfect consistency.
  • You can eat them so many ways! Instant Pot refried beans are fantastic on their own with a little cheese (my favorite way!), or you could enjoy them with tortilla chips for a bean dip, add a scoop to your Mexican tortilla wrap, or use them on your healthy chicken tostadas!
  • This recipe doesn’t use any lard, so these are naturally vegetarian – and they’re super easy to make vegan, too! Just swap out the broth for water.

More Delicious Bean Recipes

Pork and Beans

Bean Dip

Texas Caviar (aka Cowboy Caviar)

Key Ingredients

Pinto Beans – These little speckled beans are a delicious source of fiber, protein, and vitamins. They’re not really low carb, but they are low glycemic index, so they won’t cause any dramatic blood sugar spikes. Be sure to use dry pinto beans, not canned, for this recipe.

Broth – You can use the canned or boxed stuff, or you can make your own bone broth from leftover bones. Check out my post on Instant Pot Bone Broth for all the ins-and-outs! Just use chicken bones and chicken feet to get a delicious chicken broth.

Chef’s Tips

  • One of the great things about this recipe is you don’t have to soak the beans – but you can if you want to! Soaking them for 10-12 hours first will cut your cook time from 45 minutes down to about 20.
  • No immersion blender? No problem! Use a potato masher to mash the Instant Pot refried beans to your desired consistency. I like to leave some beans whole (or mostly whole) for a little extra texture.
  • If you have any leftover refried beans, store them in an airtight container and refrigerate them up to 5 days, or freeze them up to 3 months. When you’re ready to eat, let them thaw overnight, then heat them in a saucepan over low heat until warmed through, adding water or broth as needed to thin them out.
  • If you get a “burn” warning on step 1, add a little broth or water to deglaze the pot and scrape off any onions that might have gotten stuck.
  • I used a 6-quart Instant Pot for this recipe. You can use a 3-quart, 6-quart, or 8-quart with the same cooking times, but you may want to halve the recipe for a 3-quart, or cook in two batches.
Instant Pot refried beans in a large bowl

Other Instant Pot Recipes You Have to Try

  • Instant Pot Black Beans
  • The Best Instant Pot Chicken Tikka Masala
  • Instant Pot Country Style Ribs
  • Japanese Curry in the Instant Pot
  • Instant Pot Shredded Chicken

Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

Instant Pot refried beans in a bowl topped with shredded cheese
5 from 4 votes

Instant Pot Refried Beans

Prep:10 minutes
Cook:1 hour 45 minutes
Total:1 hour 55 minutes
These Instant Pot refried beans are easy to make in a pressure cooker, but they're so much better than canned and even better than a Mexican restaurant! Full of flavor, they're perfect as a side dish or stuffed into a burrito or taquito. I like to eat a bowl of them straight, topped with a little melted cheese!
Print Save Saved! Click Here to Remove Ads
6

Ingredients

  • ¼ cup vegetable oil
  • 1 medium white onion chopped
  • 2 cloves garlic
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 1 pound dry pinto beans rinsed
  • 4 cups chicken broth or water
  • 2 teaspoons salt
  • ¼ teaspoon black pepper

Equipment

  • Instant Pot/Pressure Cooker
  • immersion blender

Instructions 

  • Set Instant Pot to Sauté. Add oil and heat thoroughly, then add onion, garlic, oregano, and cumin. Cook 5 minutes, stirring occasionally.
    Onions and spices in Instant Pot
  • Add beans and broth, stirring to combine broth with spices. Close and seal lid.
    Broth and onions in Instant Pot
  • Set Instant Pot to Manual High Pressure for 45 minutes. Instant Pot will take 10 to 15 minutes to come to pressure before cook time starts.
  • When time is up, naturally release pressure according to manufacturer's instructions, 10 to 40 minutes. Vent to release any remaining pressure and carefully remove lid.
  • Drain beans, reserving 2 cups of liquid. Return beans to pot.
    Drained beans in Instant Pot
  • Add salt and 1 cup reserved liquid. Use immersion blender to puree beans, adding additional reserved liquid as needed. Keep warm using slow cooker function.
    Immersion blender and beans in Instant Pot

Notes

  • Make it Vegan: Use water instead of chicken broth.
  • Use store-bought chicken broth or make your own! You can follow my Instant Pot bone broth recipe using chicken bones and chicken feet.
 
Recipe yields approximately 6 servings. Nutritional values shown reflect information for one serving. Macros may vary slightly based on specific brands or types of ingredients used.
To determine the size of one serving, prepare the recipe as instructed, then weigh the refried beans when finished. Divide the total weight (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.
This recipe was tested and perfected using a 6-quart Instant Pot. Cook times may vary slightly from one Instant Pot to another.

Nutrition Information

Serving: 1serving, Calories: 360kcal, Carbohydrates: 50g, Protein: 17g, Fat: 10g, Saturated Fat: 8g, Sodium: 1359mg, Potassium: 1221mg, Fiber: 12g, Sugar: 2g, Vitamin A: 14IU, Vitamin C: 17mg, Calcium: 110mg, Iron: 5mg, Net Carbs: 38g

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik

Did you make this recipe?

Tag @40aprons on social and be sure to leave a review on the blog post!

Rate Recipe Tag Me on Instagram
Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

Read more...

You may also like...

  • Instant pot black beans
    Instant Pot Black Beans
  • Instant Pot Pinto Beans (No Soak!)
  • Instant Pot Red Beans and Rice

Reader Interactions

Leave a Comment Cancel reply

Have a question? Submit your question or comment below.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Dianna Easterling says

    Posted on 3/26/22 at 11:41 am

    Followed recipe to a T, other than I didn’t add any salt at the end as the broth had plenty already. So much better than ANY canned refried bean you can buy. Thanks!5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 4/5/22 at 8:56 pm

      So glad you enjoyed it! 🙂5 stars

      Reply
  2. Shelby says

    Posted on 10/31/21 at 5:32 pm

    So delicious. I blended just a bit and left mostly whole. Yum yum yum!!5 stars

    Reply
    • Anna Claire | 40 Aprons TeamAnna Claire | 40 Aprons Team says

      Posted on 11/7/21 at 7:19 pm

      So glad you enjoyed it! 🙂5 stars

      Reply

Primary Sidebar

What’s Popular?

Reusable meal prep trays with sweet potato, scrambled eggs, and sausage for a whole30 breakfast

Whole30 Breakfast Meal Prep

Crispy, golden air fryer tater tots in a large white serving bowl next to a small ramekin of bright red ketchup.

Air Fryer Tater Tots

Overhead view of marry me chicken in a cast iron skillet

Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce)

Instant pot chicken and rice in a bowl

Dreamy Instant Pot Chicken and Rice

In Season

Whole30 In-n-Out burgers close up

Whole30 Burgers – Burger Joint Style (Paleo, Low Carb)

Overhead photo of keto chicken tortilla soup in a rustic bowl

Keto Chicken Tortilla Soup (Low Carb, Gluten Free)

Air fryer chicken wings on a platter with sauce

Crispy Air Fryer Chicken Wings in Buffalo Sauce

Instant pot frozen chicken breast - easy chicken recipes for dinners with few ingredients

Instant Pot Frozen Chicken Breast

As seen on:

More Goodies + NO Ads!

Become a 40 Aprons Premium Member!

All the 40 Aprons content you love - now even better.

  • Member-Exclusive Recipes
  • Meal Plans & Grocery Lists
  • eBooks
  • NO ADS!
Join now

Privacy Policy

Accessibility

Disclaimers

Contact

© 2023 40 Aprons
Site Credits Designed by Melissa Rose Design Developed by Once Coupled
Back to Top
742 shares