You’ll be shocked at how simple and delicious it is to make this homemade Instant Pot Refried Beans Recipe!
I’m always surprised when I realize how much easier the Instant Pot (pressure cooker) makes cooking up certain recipes. Dried beans typically take ALL DAY to cook up, but not with the Instant Pot! You can have these delicious beans ready in about 1 1/2 hours from start to finish with very minimal hands on time.
Ingredients:
- Corn Oil – can also use avocado oil or extra virgin olive oil
- Onion – I prefer yellow onion here
- Jalapeño – use more or less to increase spice level
- Dried Pinto Beans – this recipe would also work with dried black beans or a combination of the two
- Chicken Broth – you could also use vegetable broth or water with chicken bouillon.
- Chili Powder
- Garlic Powder
- Salt
- Lard – this is what makes the beans have that authentic flavor. You could omit this step, but I highly recommend trying it with the lard.
How To Make Instant Pot Refried Beans:
- Start by rinsing dried pinto beans under water to get rid of any dirt. Pick out any broken or misshaped beans and discard those.
- Sauté onion and jalapeños in the pot of your pressure cooker, then add in the dried beans, chicken broth, chili powder, salt and garlic powder.
- Set the pressure to HIGH and let cook for just 45 minutes!
- Once they’re done cooking, remove the beans and juices from the pot and turn the pot back to Sauté mode. Add in a few tablespoons of lard and then pour the beans back in and let them fry for a few minutes, before mashing with a potato masher to your desired consistency.
How Long To Cook
These beans cook up in a fraction of the time it takes to make in the slow cooker or stove top, without any soaking of beans involved.
Sautéing the onions will take about 3 minutes, then you can expect about 8 minutes for the pot to build pressure, 45 minutes under pressure, plus a 20 minute natural release time. Frying the beans will add an additional 5 minutes. Total cook time should be about 1 hour 20 minutes.
How To Double Beans In The Instant Pot
Want to make more? Great! It’s super simple to do, just make sure you follow these tips below…
- For beans you’ll want to double ALL THE INGREDIENTS in the instant pot. This includes the liquid.
- The cook time will remain the same as if you’re cooking the original (non doubled) recipe. You DO NOT need to double the cook time!
- The instant pot cooks based on the size of the food being cooked, not necessarily the volume.
- Remember to not fill the instant pot more than 1/2 way full for items like beans and rice (which expand when cooked).
- This recipe was tested in an 8 quart Instant Pot. Smaller pots may take longer to cook because they will come to pressure faster. Adjust cook times accordingly.
What To Serve With Refried Beans?
We eat these refried beans along with all of our favorite Mexican dishes. Here are a few of our most popular!
- Ground Beef Enchiladas
- Chicken Tamale Casserole
- Easy Mexican Rice
- Instant Pot Pork Carnitas
- Quick Steak Fajitas
Can I Use a Slow Cooker?
Yes! I actually have a fantastic Slow Cooker Refried Beans Recipe that was the basis of how I came up with this Instant Pot version. It’s a little more hands on, and takes more time, but yields amazing results.
How To Store Refried Beans
Refried beans are great because they’re easily freezable. Simply place the beans in a zip close bag and lay the beans flat till they are cooled to room temperature. Place the bag in the freezer flat, so it freezes nice and thin then once frozen you can easily stack them.
Beans can be frozen for up to 5 months or refrigerated up to 7 days.
Of course my favorite way to eat these beans is topped with shredded cheddar cheese. YUM!
I know you’re going to love this recipe and how easy it is to make authentic Mexican Refried Beans at home!
Helpful Products To Make This Recipe:
Instant Pot Refried Beans Recipe
Ingredients
- 1 tbsp corn oil, or vegetable oil
- 1/4 cup yellow onion, diced
- 1/2 large jalapeño, sliced (optional)
- 2 cups pinto beans, dried , rinsed and picked through
- 4 cups chicken broth
- 1/2 tbsp salt
- 1/2 tbsp garlic powder
- 1 tsp chili powder
- 3 tbsp lard, found in the baking aisle
Instructions
- Turn the instant pot to Sauté mode and add in the 1 tbsp corn oil. Once hot add in the onion and jalapeño and sauté for about 3 minutes, until onion is tender.
- Add in the rinsed pinto beans, chicken broth, salt, garlic powder and chili powder. Place on the lid and make sure the valve is set to the sealed position.
- Cook on HIGH pressure for 45 minutes with a Natural Pressure Release for 20 minutes, then release any remaining pressure. Remove beans and liquid from the pot and place in a separate bowl (careful, beans will be hot).
- Return the instant pot liner to the instant pot and set to Sauté mode. Add in the lard and let melt until slightly bubbly and hot. Add the beans back to the pot and let them fry in the lard for a few minutes. While still frying, use a potato masher to mash the beans to your desired consistency. Turn off the Instant Pot and enjoy.
Notes
How To Double:
- You can double this recipe by doubling the ingredients list (use the scale button up top for ease [2x])
- Keep the cook time and NPR (natural pressure release) time the same.
- Make sure to not fill your Instant Pot more than 1/2 way full before cooking.
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
These were so good and easy to make. Great recipe!
I’ve made this before and loved it. Have you tried soaking the beans before? If so, does it change the cook time at all?
FYI: I soaked the beans but kept the cook time the same and they came out great! They were a smoother texture for me and I prefer them that way.
I didn’t need as much of the liquid when mashing and had separated that so added it in little by little until I got the desired consistency. I’m guessing that has to do with the water that was absorbed during the soak.
Hi, what about the northern pea bean in the instant pot, do you have to boil them before or just put everything in the pot, how many minute for them to cook’ THANK YOU
Please give a crockpot recipe, not all of your followers have IPs. I really want to make this recipe but don’t have an IP. Thanks
Hi Dianne, I have the slow cooker version linked in the blog post, but I’ll link here for you as well. Slow Cooker Refried Beans
This was a disaster. Way too much liquid. LED to a wet sloppy bean soup mess. I think half the liquid would be closer than what recipe calls for.
Is there a crockpot version?
I want to make this recipe but am wondering how butter would work instead of lard. Have you tried it with butter? What about not adding any fat at the end for a healthier version. Am curious if you’ve experimented at all? How did the beans turn out? Still good?
Thanks in advance. =)
I love that white colander. May I ask where you got it? Is it plastic or metal?? Thanks!!
Thank you! The colander is actually ceramic. I think I found it at TJ Maxx a couple years ago. 🙂
So good! We bought our first pressure cooker and broke the seal with this recipe. Beans are good whole and juices are flavorful.
First time making refried beans from scratch and oh WOW!! This recipe was a hit with the whole family! So flavorful and delicious. Would it work with black beans too? Or do they need different spices?
Can you clarify if you put the liquid back in the pot with the beans before frying?
I do use the liquid from the beans when frying. It’ll thicken up once it’s been mashed.
I followed the recipe exactly. It was fine till I tasted the bean and they were bitter. What could I have done differently??
Sounds like your beans could have been expired?