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Instant Pot Refried Beans

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Instant Pot Refried Beans – Authentic style Mexican refried beans with no soaking required. These creamy, rustic refried beans taste far better than canned beans, and are incredibly easy to make in your pressure cooker!

Check out my Instant Pot Recipes page for even more delicious recipes.

Creamy, mashed pinto beans in a blue bowl topped with crumbled cheese and chopped cilantro.

You will never go back to refried beans in a can after you try homemade!! They are S-O-O-O Good! Your pressure cooker does all the heavy lifting, you just have to smash all of the ingredients together.

What you need to make this recipe:

Pinto beans, onion, garlic, bacon grease, cumin, oregano and salt in white bowls.

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  • You will need a pound of dry pinto beans, they are usually found in the International section of your grocery store in plastic bags.
  • A large onion, I used a white onion, that you will cut in half. One half will be left with the root intact, the other half will be chopped.
White onion half chopped, half intact.
  • Traditionally refried beans are made with rendered bacon grease or lard, but you can substitute olive or coconut oil if you prefer.
  • Next you will need garlic cloves, ground cumin and oregano, and a good dose of salt for flavoring.
  • You will also need 8 cups of water to cook your beans.

How to make refried beans in an Instant Pot:

Place the dry pinto beans in a colander and rinse thoroughly. Pick through to remove any broken pieces or pebbles that may be mixed in.

Rinsed, dry pinto beans in a metal colander.

Pour the rinsed beans into the pressure cooker. Add the onion half and water.

Beans, water and half of a white onion in a pressure cooker.

Secure the lid and press the Pressure/Manual button and adjust the time to 45 minutes on HIGH Pressure.

Instant Pot Pressure Cook 45 minutes Normal High Pressure.

When the pot beeps, allow the pressure to release naturally (do not touch anything) for 25 minutes.

Natural Pressure Release for 25 minutes.

Press the Cancel button and carefully remove the lid, and then remove the onion.

Cooked pinto beans in water with half of a white onion.

Drain the liquid reserving 2 cups of the bean broth.

Add the bacon grease, or oil, to the pressure cooker. Press the Sauté button and add the chopped onions and cook until softened and translucent.

Bacon grease and chopped onion in the pressure cooker.

Add the minced garlic, stir and cook for one additional minute.

Sautéed onion and garlic in a pressure cooker.

Return the drained beans to the pan and stir to combine with the onions and garlic.

A wooden spoon stirring the drained beans into the sautéed onion and garlic.

Next, begin to mash the beans with a potato/avocado masher for rustic beans, or an immersion blender for pureed beans.

Mashing the cooked pinto beans with a green masher.

Continue mashing and adding cooking liquid until your achieve your desired texture. The beans should be the consistency of mashed potatoes. Add the cumin, oregano, and salt.

Ground oregano and cumin added to the mashed pinto beans.

Taste and season with additional salt as needed. Pour the mixture into a serving bowl and top with crumbled Queso fresco and chopped cilantro, if desired.

Creamy, mashed Instant Pot refried beans in a blue bowl topped with crumbled cheese and chopped cilantro being scooped with a large black spoon.

Serve along side your favorite Mexican dishes like; Shredded Beef Chimichangas, Chicken Enchiladas, or as the base of Beef Taco Salad Bowls and Grilled Shrimp Tostadas. (recipe coming soon)

Diced tomatoes and avocado on top of seasoned shrimp and refried beans on a fried corn tortilla garnished with crumbled cheese and drizzled with crema.

Recipe Notes & Tips

  • Store leftover beans in the refrigerator for up to five days, or freeze for up to three months.
  • For a bit of a kick to your beans, add a finely chopped jalapeno with the chopped onion, or add .25 teaspoon of cayenne with the cumin and oregano.

Tools used to create this recipe:

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More delicious Mexican side dish recipes:

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Enjoy!!

Creamy instant pot refried beans topped with crumbled cheese and chopped cilantro.

Instant Pot Refried Beans

These creamy, rustic refried beans taste far better than canned beans, and are incredibly easy to make in your Instant Pot.
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Mexican
Keyword: easy refried beans
Prep Time: 10 minutes
Cook Time: 45 minutes
Pressure Release: 25 minutes
Total Time: 1 hour 20 minutes
Servings: 6 Servings
Calories: 318kcal
Author: Lisa Johnson

Equipment

  • Pressure Cooker

Ingredients

  • 1 pound dry pinto beans
  • 1 large onion one half chopped, the other half left intact
  • 8 cups water
  • 2 tablespoons bacon grease lard, or olive oil
  • 3 large cloves garlic minced
  • .75 teaspoon ground cumin
  • 0.5 teaspoon ground oregano
  • 2 teaspoons sea salt or more if needed

Instructions

  • Place the dry pinto beans in a colander and rinse thoroughly. Pick through to remove any broken pieces or pebbles that may be mixed in.
  • Pour the rinsed beans into the pressure cooker. Add the onion half and water.
  • Secure the lid and press the Pressure/Manual button and adjust the time to 45 minutes on HIGH Pressure.
  • When the pot beeps, allow the pressure to release naturally (do not touch anything) for 25 minutes.
  • Press the Cancel button and carefully remove the lid, and then remove the onion. Drain the liquid reserving 2 cups of the bean broth.
  • Add the bacon grease, or oil, to the pressure cooker. Press the Sauté button and add the chopped onions and cook until softened and translucent. Add the minced garlic, stir and cook for one additional minute.
  • Return the drained beans to the pan and stir to combine with the onions and garlic. Next, begin to mash the beans with a potato/avocado masher for rustic beans, or an immersion blender for pureed beans.
  • Continue mashing and adding cooking liquid until your achieve your desired texture. The beans should be the consistency of mashed potatoes. Add the cumin, oregano, and salt.
  • Taste and season with additional salt as needed. Pour the mixture into a serving bowl and top with crumbled Queso fresco, chopped cilantro, diced tomato, chopped Fresno chiles, if desired.

Notes

  • Store leftover beans in the refrigerator for up to five days, or freeze for up to three months.
  • For a bit of a kick to your beans, add a finely chopped jalapeno with the chopped onion, or add .25 teaspoon of cayenne with the cumin and oregano.

Nutrition

Calories: 318kcal | Carbohydrates: 50g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 809mg | Potassium: 1102mg | Fiber: 12g | Sugar: 3g | Vitamin A: 7IU | Vitamin C: 7mg | Calcium: 109mg | Iron: 4mg

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