Instant Pot Refried Beans
Creamy, flavorful, and easy refried beans made in the Instant Pot—ready in under an hour with no soaking required. Perfect for tacos, bowls, and meal prep.
12 servings
Calories: 76kcal
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
Calories: 76kcal | Carbohydrates: 8g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 5mg | Potassium: 139mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg