Instant Pot Refried Beans with Dried Pinto Beans

a bowl of instant pot refried beans topped with jalapenos and cilantro

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.

Course Appetizer, Side Dish

Cuisine American, Mexican

Diet Gluten Free, Vegan, Vegetarian

Keyword Instant Pot Refried Beans

Prep Time 7

Cook Time 1

Pressure / venting 30

Total Time 1 37

Servings

Calories 171kcal

Author Katie Trant

Equipment

1 Instant Pot

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

US Customary - Metric

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