Instant Pot Refried Beans made from scratch are the BEST! This easy, vegan refried beans recipe uses a NO SOAK method of pressure cooking the beans keeping every bit of flavor and are great will all your favorite Vegan Mexican Recipes!
Homemade refried beans are made oil free, low-fat and so much healthier and more flavorful than store-bought canned refried beans. And I must say they are just as good, if not better than restaurant refried beans, even without all the butter, oils and extras they add in.
Once you’ve made your own refried beans from scratch, you’ll never want canned again. Thick, creamy and delicious, this recipe is perfect for making ahead and stores perfectly in the fridge or freezer until ready to use.
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Ingredients You’ll Need
In this recipe we’ll be pressure cooking pinto beans, onion, garlic and spices creating a flavorful refried beans that is perfect to use in a variety of Mexican inspired dishes.
Here is everything you’ll need:
- Pinto beans: We’ll be making this refried bean recipe from scratch, so you’ll need a one pound package of dried pinto beans, about 2 cups. Substitute for black beans if you prefer refried black beans. And If you prefer to use canned beans, this Quick + Easy Refried Beans is perfect for you and ready in 20 minutes.
- Onion and garlic: Added for superb flavor. If you don’t have fresh on hand, use 3 teaspoons of onion powder or 1 teaspoon garlic powder.
- Vegetable broth: The beans will soak up the vegetable broth, adding another layer of flavor when cooking. Plus, you’ll reserve some of the cooking liquid, adding some back to the beans when pureeing at the end. To cut down on cost and sodium I use 1 – 2 teaspoons of Better Than Bouillon Vegetable Base to the 8 cups of water called for.
- Spices and peppers: I like to add cumin, a chili powder (chipotle powder is my favorite), and 2 bay leaves. These would also be delicious with an added teaspoon of oregano. For even more flavor add a jalapeno for extra spice, or use a hatch or anaheim chili for a milder flavor. For this recipe I used a hatch chili.
- Salt and pepper: Add up to 1 teaspoon each of mineral salt and pepper. Mineral salt is different than table or sea salt, and includes essential minerals and trace elements. I find it more flavorful and that I don’t need as much. It’s the salt that I use most and highly recommend using it.
- Lime juice: Freshly-squeezed at the end of preparation adds a wonderful brightness of flavor.
How To Make Instant Pot Refried Beans
Making homemade refried beans in the instant pot only requires a few simple steps:
- Start by washing the beans. Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans.
- Add ingredients to the instant pot. Place the beans in the bowl of the instant pot, add the onions, garlic, cumin, chili powder, chili peppers (if using), bay leaves, salt, pepper and finish with the liquids.
- Pressure cook the beans. Manually set the Instant Pot to HIGH pressure for 45 minutes, close the vent. Once done, let the pressure cooker steam vent naturally for about 25 minutes.
- Drain the beans. Let the beans cool a few minutes and drain the liquids, reserving up to 2 cups. I love having my Instant Pot lid on hand to help with draining. Simply adjust it askew when tipping the pot, just enough so the beans don’t spill out.
- Mash or Puree the beans. Using a potato masher or immersion blender, mash or puree the beans to desired consistency. Add as much of the reserved liquids you need to thin. Ultimately, you may like the beans un-mashed for a more ranchero or charro style bean.
- Taste for flavor. Taste the beans, adding as much lime juice, salt and pepper as you like.
Now all you have to do is enjoy!
Can I Make This Recipe In A Slow Cooker?
Yes, if you prefer using a Slow Cooker, be sure to see how to make Slow Cooker Refried Beans!
Can I Make This Recipe On The Stovetop?
Absolutely! Making refried beans on the stovetop is super easy using my Quick & Easy Refried Beans recipe.
How To Store Leftovers
- Refrigerator: Leftovers will keep for 5 – 6 days in the refrigerator, stored in a covered container.
- Freezer: Refried beans are freezer friendly and will freeze well for up to 2 – 3 months. To freeze, let cool completely and store in freezer safe containers (affiliate link), leaving 1/2 inch head space for expansion. You can also freeze larger portions in large ziplock bags or containers. Let thaw before reheating.
- Reheat: Simply re-warm on the stovetop over low heat until warmed through. Alternately, reheat in the microwave using 30 – 60 second intervals, stirring after each, until warm. How ?
Here is a few ideas on how to use your homemade refried beans:
- 7 Layer Mexican Fiesta Dip
- Refried Bean & Avocado Lavash Wrap
- Avocado & Bean Tortas
- Serve unmashed in these Roasted Poblano Taco Sliders
- They’re also perfect for burritos, enchiladas, quesadillas and tostadas…
- Or make a simple deconstructed nacho bowl.
However you like instant pot refried beans, I hope you enjoy!
If you try this easy pinto beans recipe, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.Print
INSTANT POT REFRIED BEANS
The BEST Instant Pot Refried Beans are easy, healthy and absolutely delicious. Use these homemade vegan frijoles for any of your favorite Mexican inspired dishes!
- Prep Time: 5 min
- Cook Time: 65 min
- Total Time: 1 hour 10 minutes
- Yield: Serves 8 1x
- Category: Side
- Method: pressure cooker, puree
- Cuisine: Vegan, Mexican, Tex-Mex
- 1 lb. dried pinto beans (2 cups), rinsed and odd beans removed
- 1 small onion, diced
- 3 garlic cloves, mined
- 1 jalapeno or hatch chili pepper, seeds removed and chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder or chipotle powder
- 2 bay leaves
- 1 teaspoon black pepper
- 1 teaspoon mineral salt
- 8 cups vegetable broth or water (or combo)*
- 1 – 2 limes, juice of
Start by washing the beans.Rinse the beans under cool running water using a colander. Pick out and remove any odd shaped beans.
Add ingredients to the instant pot. Place the beans in the bowl of the instant pot, add the onions, garlic, cumin, chili powder, chili peppers (if using), bay leaves, salt, pepper and finish with the liquids.
Pressure cook the beans. Manually set the Instant Pot to HIGH pressure for 45 minutes, close the vent. Once done, let the pressure cooker steam vent naturally for 25 minutes.
Drain the beans. Let the beans cool a few minutes and drain the liquids, reserving up to 2 cups.
Mash or Puree the beans. Using a potato masher or immersion blender, mash or puree the beans to desired consistency. Add as much of the reserved liquids you need to thin. Ultimately, you may like the beans un-mashed, more ranchero or charro style.
Taste for flavor. Taste the beans, adding as much lime juice, salt and pepper as you like.
Store: Leftovers can be stored in the refrigerator for 4 – 5 days in a covered container. To keep longer, freeze the beans in freezer safe containers for 2 – 3 months. Let frozen beans thaw in the fridge overnight. Re-heat on the stove over medium low, stirring frequently.
*For the liquids, I used 8 cups of water with 1 heaping teaspoon of Better Than Bouillon Vegetable Base with great results.
RECOMMENDED EQUIPMENT: I use this Instant Pot and glass lid. For pureeing, I love my immersion blender. It’s easy to clean, small and fits well in a utensil drawer (affiliate links). For more of my favorite cooking tools, shop my kitchen essentials.
Keywords: instant pot refried beans, vegan refried beans, easy instant pot recipe