Instant Pot Refried Beans

Instant Pot refried beans, easy, creamy, and super flavorful. They have a wonderfully thick texture and are made with only a few ingredients.

Instant Pot refried beans, a delicious Mexican recipe that makes a perfect appetizer or side dish. Easily made with only 9 simple ingredients, you WILL cook it every week!

Besides, you won’t believe how rich and flavorful this dish is. Comforting, satisfying, and packed with vegetable protein, it truly is a gem!

How to make Instant Pot refried beans

• Add all the ingredients to the Instant Pot and stir.
• Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button and set the pressure to high. Then cook for 40 minutes.
• Natural release for 10-15 minutes and then carefully move the valve to the “venting” position and let the pressure release completely.
• Remove the lid from the Instant Pot and drain the beans but don’t discard the liquid.
• Mash the beans using a potato masher or an immersion blender.
• Add ½ cup (120 ml) of the reserved cooking liquid and stir to combine. Continue adding the cooking liquid a little at a time until you get your desired consistency.
• Use your Instant Pot refried beans immediately. 

Instant Pot refried beans ingredients and tips

• Dried pinto beans: feel free to use black beans if you don’t have pinto beans in hand.
• Garlic.
• Onion.
• Salt: I used ionized salt, but any salt will do.
• Ground black pepper: fresh ground black pepper tastes amazing. However, I find the store-bought one to be more convenient and also easier to measure with a teaspoon.
• Ground cumin.
• Chili powder: this recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste.
• Vegetable stock or water: I prefer to use vegetable stock because it enhances the flavor of this Instant Pot refried beans. However, water is okay too. Although making your own vegetable broth at home is the best idea, you can also use it store-bought.
• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil will work. I always use extra virgin oils when possible because they’re healthier. 
• Feel free to serve your refried beans as a side dish for vegan chicken or vegan steak or spread them over some vegan bread. You can also dip tortilla chips in them!

Looking for more Mexican-inspired recipes?

• Refried Beans
• Soyrizo
• Chipotle Sofritas
• Pico de Gallo
• Vegan Burrito

Did you make this Instant Pot refried beans recipe?

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Instant Pot Refried Beans

• Author: Iosune
• Prep: 10 mins
• Cook: 1 hour
• Total: 1 hour 10 mins
• 6-8 1x
• Side Dish, Appetizer
• Mexican
• Vegan

Servings 6-8 1x

Scale 1x2x3x Tap or hover over number to scale servings

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Instant Pot refried beans, easy, creamy, and super flavorful. They have a wonderfully thick texture and are made with only a few ingredients.

Ingredients

• 1 pound dried pinto beans (450 g), rinsed and odd beans removed
• 4 cloves of garlic, sliced
• 1 onion, diced
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tsp chili powder
• 8 cups vegetable stock or water (2 l)
• 1–2 tbsp extra virgin olive oil (optional)

Instructions

1. Add all the ingredients to the Instant Pot (you don’t need to previously soak the beans) and stir.
2. Place the lid on your Instant Pot, set the valve to the “sealing” position, press the “pressure cook” or “manual” button, and set the pressure to high. Then cook for 40 minutes.
3. Natural release for 10-15 minutes and then carefully move the valve to the “venting” position and let the pressure release completely.
4. Remove the lid from the Instant Pot and drain the beans but don’t discard the liquid.
5. Mash the beans using a potato masher or an immersion blender. For a chunky texture, use a potato masher, but for a smooth texture, use an immersion blender (I prefer to use an immersion blender, but it’s up to you!).
6. Add ½ cup (120 ml) of the reserved cooking liquid and stir to combine. Continue adding the cooking liquid a little at a time until you get your desired consistency. Keep in mind they’ll thicken as they sit. 
7. Use your Instant Pot refried beans immediately as a side dish for vegan chicken or vegan steak or spread them over some vegan bread. You can also dip tortilla chips in them!
8. Keep the leftovers in an airtight container in the fridge for up to 1 week. 

Notes

• This Instant Pot refried beans recipe calls for traditional American chili powder, not cayenne. Cayenne and international chili powders are usually incredibly spicy. So if you live outside of the United States, please keep that in mind. If you can only find cayenne, add it to taste.
• Omit the chili powder if you’re not into spicy food.
• Feel free to add any veggies, spices, or herbs you want.
• You can use any type of oil or salt.

Nutrition

• Serving Size: 1/8 of the recipe
• Calories: 222
• Sugar: 1.8 g
• Sodium: 309 mg
• Fat: 2.6 g
• Saturated Fat: 0.4 g
• Carbohydrates: 37.7 g
• Fiber: 9.3 g
• Protein: 12.5 g