Instant Pot Refried Beans
This Instant Pot refried beans recipe makes it easy to enjoy a flavorful, creamy side dish without much effort. In less than an hour, you can have refried beans that are cooked evenly and packed with rich, satisfying flavor. The Instant Pot does the heavy lifting, making this recipe both convenient and delicious.
I have to say that refried beans is one of the best discoveries to come out of my tenure at the Mexican restaurant.
Of course, the other is the Cadillac margarita. Or any margarita for that matter. I’d never had one before I went to work there and now I can’t get enough of them!
Why use a pressure cooker for making refried beans?
It’s an awesome time saver. The normal time to cook beans is anywhere from 3 to 4 hours. The actual cooking time for this recipe is 50 minutes. You do the math. 🙂
Why are refried beans considered refried?
The “refritos” in frijoles refritos doesn’t actually mean “refried.” It refers more to being well-cooked or cooked down until very soft. While I don’t cook the beans all the way to a mushy consistency, you can easily mash them to your preferred texture once they’re done.
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How to make instant pot refried beans
What you’ll need
An Instant Pot and the ingredients: chopped onion, washed pinto beans, ground cumin, garlic powder, onion powder, salt, pepper, chipotle powder, oregano, and chicken broth.
Add all the ingredients to the instant pot.
Seal the lid and make sure the venting knob is in the sealed position. Press the bean button and cook for 55 minutes.
When the IP beeps, let it rest for 5 minutes before doing a quick release.
Here’s how: put on an oven mitt and carefully move the venting knob to the venting position to release the pressure.
Remove the insert from the Instant Pot before mashing them.
I use an old-fashioned masher. I let some of the beans stay whole, but the majority turn into refried beans.
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Let’s look at these beans from above.
You can do many things with these instant pot refried beans. Use them as a side dish or stuff them into enchiladas or burritos. They are so delicious!
Other delicious bean recipes
And as always, may all your dishes be delish.
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Instant Pot Refried Beans
Ingredients
- 4 cups chicken broth
- 2 cups dried pinto beans washed and picked over
- 1 small onion diced
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon chipotle powder or more if you can stand the heat
Instructions
- In the Instant Pot, add all the ingredients above. Seal the IP, press the Beans button and adjust the time to 55 minutes. Make sure the mode is set to normal and the pressure is high.4 cups chicken broth, 2 cups dried pinto beans, 1 small onion, 1 teaspoon dried oregano, 1 teaspoon cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1/4 teaspoon chipotle powder
- The IP will take 10 – 15 minutes to come to pressure before the timer begins.
- After the IP beeps, either let it release naturally for 15 minutes or do a quick release in less than 5 minutes. If you decide to do a quick release, wear an oven mitt so you don't burn your fingers.
- Mash the beans in the IP container or transfer them to a bowl. I use an old-fashioned potato masher. Don't mash them so much that you don't have any whole beans.
- Serve and enjoy.
Equipment
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Helpful tips
- No soaking needed, the Instant Pot takes care of that.
- Rinse and sort the dried beans to remove any debris or small stones.
- Use fresh dried herbs for the best flavor, they do lose potency over time.
- Chicken broth adds a richer taste, but vegetable broth works well for a vegetarian or vegan version.
- Skip bouillon cubes, they can make the beans too salty.
- This recipe works just as well with black beans.
- Serve in tortillas with queso fresco, salsa, guacamole, or alongside tortilla chips.
- Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition
Originally published August 2018.
These refried beans are so tasty and super easy.
Thanks so much, Jessie!
I adore these refried beans and will be making them again.
Thank you, Kristy.
Thought you might want to know in the print recipe the chipotle powder was left out. I assume it is 1 teaspoon lie the rest of the seasoning. I was able to catch it as you did list it as an ingredient elsewhere. I was using a spreadsheet that will apply the ratio to more or less servings to make and happened to notice. I probably will soak the beans prior to cooking as old habits hard to stop. You did a marvelous job explaining and now I have permission to not think I must use oil and lamely fry them!
Thanks so much Linda for catching that, I’ve updated the recipe card. I actually use 1/4 teaspoon chipotle powder because hubby can’t stand the heat. I know what you mean about old habits, but you really don’t need to soak them. 🙂
I got a instant pot recently and I have been trying out recipes non stop. This recipe was so delicious and everyone wants me to make it on rotation!
Thanks so much, Jyothi!
I love this so much! I love that I can make these delicious beans in my instant pot rather than buying them from the can!
Thank you Kristina! They are so much better.
I’m one of those weird people that has beans for their favorite food. I’m always looking for new ways to make them. This recipe was perfect, easy and delicious.
Thank you, Mackenzie! Beans are right up there on my list too! 🙂
Made these refried beans in my 8 qt. instant pot. Tried a few other recipes previously and they were good, but this is my very favorite recipe. They are the easiest to make and the most flavorful and since my husband doesn’t like refried beans, they’re all mine. I’m going to eat some of them for supper and freeze some for later. It’s a win for me! Thanks for the recipe. I’ll be making these refried beans many more times to come.
You just made my day Connie! I’m so glad you enjoyed them! I make these just about every week. 🙂
Hey! I’m planning in making this for a big birthday party! Can I double the recipe? If so, do you know if the time stays the same? Or do I need to increase it? Thank you!
Hi Stormy, you can double it, just make sure you don’t exceed the maximum fill line. And when I do a double batch, I increase the time to 1 hour and 5 minutes. Not sure I have to, but hubby likes it better at that time. 🙂 Hope this helps and thank you for your comment!
My instapot broke and I don’t have time to get a new one before dinner. Can I make these in a slow cooker? This is my favorite recipe so need to find a ways to make these happen tonight!
Kimberly, how sad that the IP broke. 🙁 You can use the slow cooker, for sure. You can cook it on high for 5 – 6 hours. I think that will be enough time for the beans to cook. Let me know how they come out.
Followed the directions to a Tee however there was a ton of excess liquid in my pot after cooking the beans. So much so I had to drain much of the liquid before smashing the cooked beans. Anyone else experience this? Where did I go wrong?
Flavor was great though!
Did you use the right amount of broth to beans?? 4 cups broth to 2 cups beans? Hmm. I’d be interested to know Jena. I’ve made this (no joke) hundreds of times and it comes out the same every time. Sorry it didn’t work out for you.