Instant Pot Refried Beans

Creamy, flavorful refried beans made in an Instant Pot in 45 minutes. A quick, no-soak recipe with a silken texture, perfect for Mexican dishes, tacos, or side dishes. No added fats or alcohol—pure bean richness.

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Course: Instant pot

Cuisine: Mexican

Prep Time: 10

Cook Time: 35

Total Time: 45

Servings: servings

Calories: 220kcal

Author: Eva Stoner

Ingredients

1 cup dried pinto beans
1 small onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons olive oil or avocado oil
1/4 teaspoon black pepper
1 cup water (adjust as needed)

Instructions

Rinse and drain the pinto beans thoroughly
Sauté the onion and garlic in Instant Pot on sauté mode until softened
Add beans, cumin, salt, pepper, and oil to the pot
Pour in 1 cup water; stir to combine
Close lid, set valve to sealing, and pressure cook on high for 35 minutes
Allow natural release for 15 minutes, then quick release remaining pressure
Mash beans with a potato masher or immersion blender until smooth
Stir in 1-2 tablespoons additional water to reach desired consistency

Notes

Use any firm bean (black or kidney work well too)
For extra flavor, add 1/4 cup diced green chilies or lime juice to taste
Store leftovers in airtight containers up to 5 days
Thicken consistency by simmering longer after pressure cooking

Nutrition