This recipe for Instant Pot refried beans is a BIG upgrade over canned beans, and it’s shockingly easy to make with dried pinto beans! All you need to do is quickly sauté yellow onion, fresh garlic, and jalapeños, then let the Instant Pot do the rest. The result is perfectly creamy and smoky refried beans that pair well with just about anything.
Bean me up, baby!
Beans are kind of a big deal here on HNL. In fact, we've got an entire archive of healthy recipe ideas using beans and legumes with all the bean recipes your little heart could dream of. You do dream about beans, right?!
Refried beans definitely have a special place in my heart because they're the key to so many quick and easy recipes. If you've got a can of pinto beans on hand, my 30-minute refried beans prepared stovetop should be right up your alley. But if you've got a bag of dried pinto beans kicking around, then, my friend, these Instant Pot refried beans are for you!
Yay! Beans for you! Here’s why you’ll love these homemade refried beans made in the Instant Pot:
- So easy to make. No soaking the beans in advance, no waiting two hours for them to cook on the stovetop. Who has time for that?! Not me!
- Healthier AND tastier than canned beans. Canned refried beans are often loaded with preservatives and sodium. With homemade refried beans, you’re in control of the ingredients (no lard for us veg heads!) As a nutritionist, I love that they're packed with plant-based protein and lots of dietary fiber.
- Perfect for meal prep. This recipe makes 12 servings, so you can have a batch of refried beans ready in the fridge for future meals. They also freeze well, so you can store them for even longer!
Let's Make Instant Pot Refried Beans together!
You'll find detailed instructions in the printable recipe card at the end of this post — if you prefer, you can use the "jump to recipe" button to skip right down there. Otherwise, here's a step-by-step overview, complete with photos! Join me for a bit of a scroll.
Step 1: pressure cook the pinto beans
👩🏻🍳 Important! Reserve 1 ½ - 2 cups of the liquid from the beans - we'll be using this later - then drain the beans and set them aside for now.
Step 2: sauté the aromatics
Stir in the diced onion and sauté, stirring frequently, until the onions are softened and translucent.
Add the garlic and jalapeño. Sauté for 1-2 minutes more, stirring frequently to ensure the garlic doesn't brown.
Step 3: add the beans
Step 4: purée!
If the beans are too thick, add the extra bean broth a bit at a time until they have reached your desired consistency. Keep in mind that they’ll thicken as they cool.
Stir in the lemon juice, then season to taste.
Step 5: serve!
Instant Pot Refried Beans with Dried Pinto Beans
This recipe for Instant Pot refried beans is a BIG upgrade from the canned stuff, and it’s shockingly easy to prepare with dried pinto beans! All you need to do is quickly sauté yellow onion, fresh garlic, and jalapeños, then let the Instant Pot do the rest. The result is perfectly creamy and smoky refried beans that pair well with just about anything.
Servings 12
Calories 171kcal
Equipment
Ingredients
For the Instant Pot Pinto Beans:
- 1 pound dried pinto beans checked over for stones and rinsed well
- 1 small yellow onion peeled and halved
- 2 bay leaves
- 1 teaspoon salt
- 6 cups water
For the Instant Pot Refried Beans:
- 3 Tablespoons olive oil
- 1 medium yellow onion diced
- 2 cloves garlic finely minced
- 1 small jalapeno pepper de-seeded and finely minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano preferably Mexican oregano
- ½ teaspoon ground chilli powder
- Salt to taste
- 1 - 2 Tablespoons lemon juice optional
Instructions
First, cook the beans in your Instant Pot:
- Combine the pinto beans, halved onion, bay leaves, salt, and water in your Instant Pot.1 pound dried pinto beans, 1 small yellow onion, 2 bay leaves, 1 teaspoon salt, 6 cups water
- Put the lid on and ensure the vent is set to “sealing”
- Set for 45 minutes on high pressure. When the cooking cycle is complete, allow the pressure to release naturally for 15 minutes and then quick-release the remaining pressure.
- Reserve 1 ½ - 2 cups of the bean broth, and then drain the beans and set aside.
Now make the Instant Pot Refried Beans:
- Wipe out the insert for your Instant Pot, then switch to "sauté" at the "normal" level.
- Heat the olive oil in the Instant Pot until it starts to shimmer.3 Tablespoons olive oil
- Add the diced onion and sauté, stirring frequently, until the onions are translucent - about 3-5 minutes.1 medium yellow onion
- Add the garlic and jalapeno and sauté 1-2 minutes more, stirring frequently to ensure the garlic doesn't brown.2 cloves garlic, 1 small jalapeno pepper
- Now add the smoked paprika, oregano, chili powder, and 1 teaspoon of salt. Stir to combine.1 teaspoon smoked paprika, 1 teaspoon dried oregano, ½ teaspoon ground chilli powder, 1 teaspoon salt
- Add the cooked pinto beans, and stir to combine with the spices.
- Add 1 cup of bean broth, and stir to combine well.
- Press cancel to turn off the heat, and use a hand blender or potato masher to purée the beans right in the instant pot.
- Add lemon juice (optional, but recommended) and give the beans a taste. Add extra salt if needed.1 - 2 Tablespoons lemon juice, Salt
Notes
- Nutrition values are an estimate only.
- If the beans are too thick, add extra bean broth a bit at a time until they have reached the desired consistency. Keep in mind that the refried beans will thicken as they cool.
-
Storing + Reheating Instant Pot Refried Beans
Refrigerate Instant Pot refried beans in an airtight container for up to 5 days or in the freezer in a freezer bag or freezer-safe container for 3 months. I like to freeze them in commonly used portions, like ½ cup or 1 cup, so I can just grab exactly what I need from the freezer. When it's time to eat, simply heat them on the stovetop with a little water or broth to loosen them up, or in the microwave until warmed through.
Nutrition
Calories: 171kcal | Carbohydrates: 26g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 207mg | Potassium: 562mg | Fiber: 6g | Sugar: 2g | Vitamin A: 124IU | Vitamin C: 6mg | Calcium: 54mg | Iron: 2mg
Andrea says
This was an easy-to-follow recipe, and it turned out well! I thought it was a little spicy for my todder, but with cheese and sour cream it was fine 🙂
Katie Trant says
So glad you enjoyed this, Andrea! I think you can dial the heat up or down according to your preferences (and how spicy your spices are!) but glad the sour cream toned it down for your little one!
Bennett says
These were amazing! I upped the smoked paprika because it's my favorite spice, but the base recipe is also perfect as is.
I used part of it for cheesy bean burritos and froze the extra for quick weeknight meals.
Katie Trant says
We love smoked paprika too! Queen of spices!
Ryan says
I use 3 cups of dried beans and 6 cups of water and then just use the immersion blender after they're done cooking in the pressure cooker. Seems like a decent ratio for smooth beans and no need to mess around with reserving liquid.
Katie Trant says
Hey Ryan, I've tried that technique but I really prefer being able to control the amount of liquid a bit more, which is why I drain the beans and add liquid back in bit by bit. It also means I can fry the onions and other aromatics, which I think improves the flavor.