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Instant Pot refried beans in a bowl topped with shredded cheese

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!
Course Basics
Cuisine Mexican
Keyword cinco de mayo, pressure cooker, taco tuesday
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Total Time 1 hour 55 minutes
Servings 6
Calories 360kcal


  • Instant Pot/Pressure Cooker
  • immersion blender



  • 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


  • 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.


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