Instant Pot Refried Beans
These Instant Pot Refried Beans are deliciously seasoned with onion, garlic, and chiles, and there’s nothing like from-scratch refried beans! If you like making beans in the Instant Pot or cook Mexican food regularly, you’ll want to make these refried beans over and over.
I first made Instant Pot Refried Beans when I was having extensive house renovations many years ago, and there was more comfort food on the menu than usual during that time. First I made refried beans in the stovetop pressure cooker, and loved them! Fast forward a few years later, and of course now I would make these perfectly-seasoned refried beans in the Instant Pot!
On the day we took these photos, Kara and I had to sample the beans of course, and we kept commenting about how amazing the refried beans were! And and I ate the leftovers in bean burritos with low-carb tortillas and enjoyed every bite. If you’ve never made homemade from-scratch refried beans, I hope this will be the recipe that’s going to get you to try them!
What ingredients do you need?
(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- dried pinto beans
- olive oil
- Minced Garlic (affiliate link)
- diced green chiles (affiliate link)
- grated cheese
- green onions, for serving (optional)
Why make your own refried beans?
If you’ve only had refried beans from a can, I can’t emphasize enough how there is something completely special about homemade from-scratch refried beans! And I think that’s even more true about this refried beans recipe where the dried beans are cooked in the Instant Pot, then pressure-cooked a second time with onion, garlic, and chiles, and then fried.
What kinds of beans can you use for Instant Pot Refried Beans?
The pinto beans we used are traditional for Mexican refried beans, but this recipe would also be delicious with black beans if you prefer that option.
Are Instant Pot Refried Beans low in carbs?
Refried beans are not super low in carbs, but dried beans are quite high in fiber and I bet these refried beans will be lower in net carbs than you think if you check the nutritional information. For me this is something I love for an occasional treat.
What size Instant Pot did I use?
Want more options for Refried Beans?
- 10 Amazing Recipes for Instant Pot Refried Beans ~ Slow Cooker or Pressure Cooker
- Instant Pot or Slow Cooker Recipes for Mexican Beans ~ Slow Cooker or Pressure Cooker
Mexican Dishes to serve with refried beans:
Check out 22 Keto Mexican Food Dinners for some tasty Mexican main dishes to serve with refried beans!
How to Make Instant Pot Refried Beans:
(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)
- Use two cups of dried pinto beans; no need to soak them but beans that have been on the shelf or in your pantry for a while will take a little longer to cook.
- Put beans in the Instant Pot and cover with water 2 inches above the beans. Add 1 T olive oil to slow cooker, then lock lid.
- Set Instant Pot to MANUAL, HIGH PRESSURE and 30 minutes.
- When 30 minutes is up, use QUICK RELEASE to release the pressure. (Be sure to add 5-10 minutes cooking time if your beans are old.)
- While the beans are cooking, chop the onion, mince garlic (or use Minced Garlic (affiliate link) from a jar), and get the can of diced green chiles (affiliate link) and salt ready.
- Add those ingredients to the cooked beans. Lock lid again, set Instant Pot to MANUAL, HIGH PRESSURE, and 10 minutes. Let the pressure release naturally.
- When the pressure has released, use an immersion blender (affiliate link) or a food processor (affiliate link) to puree the beans, making them as creamy or chunky as you prefer. (Beans may seem watery, but any extra water will cook out when they’re fried.)
- Heat olive oil (or fat of your preference) in a large non-stick frying pan.
- Add the pureed beans and simmer over low heat, stirring often, until beans have thickened to the desired consistency.
- Serve Instant Pot Refried Beans hot, with grated cheese and sliced green onions if desired.
More Instant Pot Beans:
Weekend Food Prep:
This recipe has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week!
- 2 cups dried pinto beans (see notes)
- 3 T olive oil, divided (see notes)
- 1 cup chopped onion
- 2 T minced garlic
- 1 4 oz. can diced green chiles (see notes)
- 1 tsp. salt
- grated cheese, for serving (optional)
- thinly sliced green onions, for serving (optional)
- Put beans in pressure cooker with enough water to cover by about 2 inches.
- Add 1 T olive oil to cooker, then lock lid, choose MANUAL SETTING and HIGH PRESSURE, and set time for 30 minutes. (Remember to add a few minutes if your beans are old.)
- After 30 minutes, use QUICK RELEASE to release the pressure.
- While beans cook, chop the onion, and prepare minced garlic and green chiles, and measure the salt.
- Add those ingredients to the pressure cooker with the cooked beans.
- Lock lid again and set to MANUAL, HIGH PRESSURE, and 10 minutes.
- Let pressure release naturally when the time is up.
- When pressure has released, remove lid and without draining, use an immersion blender (affiliate link) or a food processor (affiliate link) to puree the beans, being careful not to over-blend.
- At this point, beans will definitely be more runny than you want, but I like the idea of keeping the flavor that’s in the cooking water and excess liquid will cook off when the beans are fried.
- Heat 2 T oil of your choice in a heavy, nonstick pan.
- Add beans and simmer over low heat, stirring often, until beans have thickened to desired consistency.
- For me this took about 10 minutes.
- Serve hot, topped with grated cheese and thinly sliced green onions if desired.
There is no need to soak the beans, but beans that are fresher will cook more quickly. If your beans have been sitting on the shelf for a while, add 5-10 minutes cooking time.
You can also use lard, bacon grease, or any other fat you prefer for frying the beans. I used Anaheim chiles, called diced green chiles (affiliate link) in U.S. stores, but you can use hotter chiles if you prefer. I used Four Cheese Mexican Blend for the cheese.
I originally created this recipe with a stovetop pressure cooker, but recently I made it again in the Instant Pot and you can certainly use a Cuisinart Electric Pressure Cooker or another electric pressure cooker if that’s what you have. (affiliate links)
This recipe was created by Kalyn.
Amount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 1gUnsaturated Fat: 5gCholesterol: 4mgSodium: 317mgCarbohydrates: 16gFiber: 5gSugar: 2gProtein: 5g
Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Beans are high in carbs for traditional low-carb diet plans, although they do have lots of fiber so check the net carbs and see what you think; I bet you might be surprised! Dried beans are approved for any phase of the original South Beach Diet, which makes these Instant Pot Refried Beans perfect for South Beach Diet meals.
Find More Recipes Like This One:
Use Instant Pot Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.
Historical Notes for this Recipe:
This recipe for refried beans in a pressure cooked was first posted in 2009! In 2017 the recipe became Instant Pot Refried Beans and was updated with better photos; it was last updated with more information in 2023.