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

Instant Pot Refried Beans

Creamy and delicious, these homemade beans will never disappoint!
Course Side Dish
Cuisine Mexican
Keyword Instant pot refried beans, refried beans
Prep Time 5 minutes
Cook Time 45 minutes
10 minutes
Total Time 50 minutes
Servings 4 cups
Calories 277kcal


  • 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
  • ¼ teaspoon chipotle powder or more if you can stand the heat


  • In the Instant Pot, add all the ingredients above.  Seal the IP, press the Beans button and adjust the time to 45 minutes
  • 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
  • Either mash the beans int he 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
  • Eat
  • Enjoy


Helpful tips
  • Wash your beans well.  There are often rocks mixed in with pinto beans
  • Use the freshest dried herbs as you can.  Remember, that dried herbs can go stale
  • If you are not vegetarian, use chicken broth as it gives the refried beans such a lovely taste
  • Don't use bouillon cubes diluted with water as it is way too salty
  • You can make this recipe vegetarian or vegan by using vegetable broth instead of chicken broth
  • You can also make this recipe with black beans


Serving: 1cup | Calories: 277kcal | Carbohydrates: 49g | Protein: 17g | Fat: 1g | Sodium: 1452mg | Potassium: 1239mg | Fiber: 11g | Sugar: 2g | Vitamin C: 22.3mg | Calcium: 113mg | Iron: 4.7mg