Instant Pot Refried Beans

A bowl filled with creamy pinto refried beans with some salsa in the background - square

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.

Course Side Dish

Cuisine Mexican

Keyword Instant pot refried beans, refried beans

Prep Time 5

Cook Time 55

Total Time 1

Servings cups

Calories 277kcal

Author Elaine Benoit

Equipment

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.

Notes

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