About this recipe
There’s something so comforting about opening the fridge and seeing a container of homemade refried beans. My kids light up when they see them—they know taquitos, sopes, or even a fast bean and salsa taco are just minutes away.
I used to skip making refried beans often because I thought it was a hassle. But once I started using the Instant Pot, it was a game-changer. This method is fast, reliable, and mess-free. These vegan refried beans are creamy, flavorful, and made with just a few pantry staples. You’ll never want to go back to canned beans again.
Why will you love this recipe
- Effortless: No soaking required (though you can if you want extra creamy results)
- Healthy + Vegan: Made with clean, simple ingredients
- Meal prep friendly: They freeze and reheat like a dream
- Super versatile: Use for tacos, tostadas, burritos, bowls, and more
Ingredient notes
- Pinto or black beans – Choose one variety and sort through them before cooking. Discard pebbles or broken beans.
- Onion—White, yellow, or red onion all work. In a pinch, dried onion can also be used.
- Oil – Avocado oil is my go-to for flavor and health, but olive oil or vegetable oil works too.
- Water or broth – Start with water and add more if needed. Broth adds extra flavor.
How to make refried beans fast?
- Step 1: Sauté the aromatics using the sauté function on your Instant Pot.
- Step 2: Pressure cook. Add the rinsed and sorted beans and water. Secure the lid, set the valve to “sealing,” and select the “Beans/Chili” function or cook manually on high pressure for 20 minutes.
- Step 3: Let the pressure release & mash.
Best way to sort beans
- Spread Out the Beans: Pour the beans onto a large, light-colored tray or baking sheet. The light color will help you spot any impurities more easily. Make sure to spread them out into a single layer so you can see each bean.
- Look for Impurities: Carefully examine the beans. Look for small stones, pieces of dirt or other debris, and broken, shriveled, or discolored beans.
- Remove Impurities: When you spot an impurity or a bad bean, pick it up and discard it.
- Rinse the Beans: After you’ve sorted the beans, transfer them to a colander or sieve and rinse them under cold running water to remove any remaining dust or dirt.
Variations & Add-ins
- Creamy refried beans: Stir in a spoonful of cashew cream or vegan sour cream after mashing.
- Spicy refried beans: Add a chopped jalapeño or a dash of chipotle powder when sautéing the onion.
- Hearty refried beans: Stir in cooked quinoa or brown rice for extra protein.
- Herby beans: Mix in chopped cilantro or a squeeze of lime juice at the end for brightness.
Tips for the best Instant Pot Refried Beans
- Sorting beans: Spread beans on a light-colored tray to easily spot and remove any stones or broken bits. Always rinse well before cooking.
- Creamier texture: Soaking beans for a few hours or overnight leads to a smoother finish, but isn’t essential.
- Too dry? Just stir in warm water or broth as needed when reheating.
- Too runny? Simmer uncovered in the Instant Pot on “Sauté” to thicken.
- Batch-friendly: Double the recipe and freeze in portions.
Best way to use refried beans
These Mexican refried beans can be served as a side dish with hibiscus tacos, crispy potato tacos, vegan pambazos, or sopes for a scrumptious meal. You can also enjoy them by heating a corn or flour tortilla, adding some beans, and a generous tablespoon of salsa verde. The taste is simply amazing!
Instant Pot Refried Beans
Equipment
Ingredients
- 2 tbsp avocado oil or olive/vegetable oil
- ½ medium onion finely chopped (white, yellow, or red)
- 2 cups dried pinto beans or black beans, sorted and rinsed
- 6 cups water or vegetable broth
- 1 –2 tsp sea salt to taste
- Optional Add-ins
- 1 garlic clove minced
- 1 tsp ground cumin or smoked paprika
- Squeeze of lime juice
- Fresh cilantro for garnish
Instructions
Sauté the onion
- Set Instant Pot to Sauté. When hot, add oil and chopped onion. Cook for 5 minutes, stirring occasionally, until softened and golden. Add garlic or spices here if using.
Add beans and water
- Add the rinsed beans and water. Stir well. Cancel sauté function.
Pressure cook
- Close lid and set valve to Sealing. Select Beans/Chili or manually set to High Pressure for 20 minutes.
Natural release
- Allow the pressure to release naturally (about 20–25 minutes). Open the lid carefully.
Mash the beans
- Add salt and mash to your desired texture using a potato masher or immersion blender. Add extra liquid if needed.
Serve
- Serve warm as a side, in tacos, or with tostadas. Garnish with cilantro, lime juice, or your favorite toppings.
Notes
- Storage: Store in the fridge for up to 5 days or freeze in airtight containers for up to 3 months.
- Reheat Tip: If beans are too thick, add a splash of water when reheating. Too runny? Simmer uncovered until thickened.
- No Instant Pot? Use a regular pot and simmer beans until tender (about 1.5–2 hours).
- Tools: An immersion blender or potato masher works well for mashing.
- Optional Add-ins: Try sautéed garlic, chipotle in adobo, or a pinch of cumin for extra flavor.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨