Instant Pot Refried Beans
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 like to cook Mexican food, you’ll want to make these refried beans over and over.
PIN Instant Pot Refried Beans to try them later!
Instant Pot Refried Beans are the perfect side dish for Mexican food, and Cinco de Mayo is just a few days away so I’m reminding you about this recipe as my Friday Favorites pick for this week! I hope you’ve settled on something to make for your Cinco de Mayo Menu!
These refried beans are something I first made when I was having house renovations at my little house in Salt Lake, and there was more comfort food on the menu than usual during that time. I first 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 loved sampling the beans of course, and we kept commenting about how amazing the Instant Pot 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 recipe for making refried beans in the Instant Pot will be the recipe that’s going to get you to try making them! And trust me when I say that the refried beans you make from scratch are infinitely more flavorful than the ones that come in a can, and I bet they might be lower in carbs than you think!
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 with ingredient amounts.)
- dried pinto beans
- Olive Oil (affiliate link)
- onion
- Minced Garlic (affiliate link)
- diced green chiles (affiliate link)
- salt
- 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 types of dried beans can be used 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 the Instant Pot Refried Beans low in carbs?
Refried beans are not super low in carbs of course, but dried beans are quite high in fiber and have some protein, so you might be surprised that these beans have only about 11 net carbs per serving. For me this is would be something I’d enjoy for an occasional treat.
What size Instant Pot did I use?
I use a 6 Quart Instant Pot (affiliate link) for all my Instant Pot Recipes. You can use Instant Pot Recipes to see all my other recipes using the Instant Pot!
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.
Serve Refried Beans as part of a Mexican Meal:
Check out 22 Keto Mexican Food Dinners for some tasty Mexican main dishes to serve with your Instant Pot refried 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!
Instant Pot Refried Beans
You'll love these delicious refried beans, made in the Instant Pot, and I think the special way I season the beans really does make them The BEST Instant Pot refried beans!
Ingredients
- 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)
Instructions
- 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.
Notes
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.
Nutrition Information
Yield
8Serving Size
1Amount 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:
Refried Beans are high in carbs for traditional low-carb diet plans, so they’re probably something that’s an occasional splurge for low-carb eaters! 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 cooker was first posted in 2009! In 2017 I made Instant Pot Refried Beans and the recipe was updated with better photos; it was last updated with more information in 2025.
52 Comments on “Instant Pot Refried Beans”
Hi I have a question. Why wait til your beans are cooked to add the seasoning? I understand not adding salt till they are fully cooked, but not sure why you would want to wait to add the onions, and seasoning? Just curious is there a food science reason?
thank you, M
I feel the cooked beans will absorb the flavoring better than if those things were added while the beans were being cooked. That method gave great flavor for me.
I followed directions exactly, even to the point of measuring the water above beans. I have just liquid bean water. It’s been simmering an hour and still just soup. If I make again I will drain water.
Did you see this part of the instructions: “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.”
The beans will be liquidy until they are “fried” but that bean cooking liquid adds flavor to the finished beans and keeps them from burning in the Instant Pot.
I just received a 3 qt instant pot a week ago and am excited to use it. Many of the recipes are for the larger instant pita and I have no idea how to reduce the recipes. I would love to make the refried beans, could you please explain how I can do that? Thank you!!
I haven’t ever tried cutting down a recipe for a 6 quart Instant Pot into one suitable for a 3 quart. I would guess that some recipes will still work, as long as the amount doesn’t go above the fill line in the pot. But other than that I’d have to suggest googling it to see what you can find.
Made these today – everyone loved them!
So happy to hear that!
Question ; to instead prepare recipe with canned beans, what would be the substitution of drained/rinsed canned beans? Would one progress straight to adding the other ingredients to the canned beans and cooking for 10 minutes? Thank you.
Personally I think the flavor of cooking the beans from scratch is well worth the time for this recipe; they are so much better than canned refried beans. And I haven’t made it with canned beans so I’m not sure how much advice I can give you. I know that one can of beans is 1 1/2 cups of cooked beans, but I don’t know how many cups of cooked beans you’d get from 2 cups of dried beans, maybe you can google to find that. I think that the canned beans probably need a little cooking under pressure to give the soft texture of refried beans, then I would add the other ingredients and finish it.
So these are turning out to be delicious, but I did have a snafu. I soaked my pinto beans overnight because they were old beans (2 years +) and the added the water to 2 inches above the beans. I followed the directions but the bean mixture turned out to be pure liquid. I salvage them by simmering the bean water over low heat to cook off the water- but this took about 1.5 extra hours. So for the future, if I pre-soak my beans, how much water should I be adding to the Instant Pot?
I’m glad you were able to rescue it! I can’t really answer that question because I haven’t made them with soaked beans. But you do need some water to make the pressure cooker come to pressure. You may have to experiment. Try water just barely above the beans. Or just make with unsoaked beans like I did.
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As of December 2017, fat-free refried beans have 0 Smart Points in the Weight-Watchers plan.
Eat up!
Good news for people who follow weight-watchers!!
I'm a bit late to this party, but this is very similar to how my mother in law from Mexico taught me how to make her awesome refried beans. She always makes them in the pressure cooker, but varies what she puts in them. Her "usual" recipe has you put the beans, a quartered onion and minced garlic into the cooker with the water – bring to a full rock and let it go for 15 mins, then lower heat and let it hiss for another 30 mins. At the end of the 30 mins, quick release and mash the beans. The onion will still be intact, but as soon as you hit it with the masher, it disintegrates. While mashing, she heats oil until it sizzles when a drop of water is added, then pour into pot. The oil will make the beans look dry and gritty, but as you work it in, they get creamy and lighten up a few shades. Another trick, instead of seasoning with salt, she seasons with granulated chicken bouillon. I love the canned chiles that you have in your recipe, I'm definitely trying that next time I make a batch (which is usually once a week). Nobody in my house will touch canned beans.
Thanks for the tips!
Ross, you are so welcome! So glad you like my version.
Kalyn, on the face of it, refried beans aren't the most complicated food to make. Making them taste good is another story. I've been trying to make good tasting refried beans for years. I've finally found my go-to recipe for beans. Thank-you so much for sharing this wonderfully simple recipe.
Karyn, so glad you've been enjoying it!
I made these last night…again…LOL
I used an overflowing cup of Hatch chiles that I roasted last year and then froze in batches….didn't realize this was going to be such a hot batch, but you just never know with chiles.
I LOVE this recipe! Thank you for sharing.
Hi Anne Marie,
The newer models of pressure cookers have safety valves that make them very safe; completely different from pressure cookers of old. I don't have an electric one, but I do know a couple of other bloggers who have a Cuisinart electric pressure cooker and like it. The one I use most is Kuhn Rikon brand, definitely an investment, but I've been very happy with it.
I also have been happy with pressure cooker books by Lorna Sass (maybe google her and they will be available from Amazon.com.) She has several books that give suggestions and cooking tips.
Finally, to find pressure cooker recipes and information, I would recommend Food Blog Search: http://foodblogsearch.com
I just tried it and found a variety of pressure cooker recipes from many food bloggers.
Have fun with it!
Kalyn, I have been loving your recipes over the last few weeks. They have been a great compliment to my south beach diet cookbooks and have greatly expanded my families taste repertoire. I was stuck home w/ a sick baby a few months ago and caught a home shopping network presentation on electric pressure cookers. I spoke w/ a few people who have the old stove top ones which probably would not work in my household. I've tried to do some research to get more info but it doesn't look anyone writes about pressure cookers any more. Since so many of your readers seem to have some good hands on knowledge I didn't know if anyone could recommend a good pressure cooker to buy or specific features I should look for or try to avoid. Both my husband and I work full time w/ 4 children in the house so I am VERY interested in anything that will help on those crazy evenings when I am too pooped to pop. Thanks
You can definitely use fresh chiles instead of canned, but I can only guess at how much to use as I'm not that experienced cooking with fresh ones. I'd guess maybe half as much, chopped up with the seeds removed, unless you really like it hot.
Hi,
Is it possible to use fresh chiles instead of canned? If so, how much do you recommend, the same amount as canned?
I'm trying to be more healthy these days and cutting out canned foods as much as possible. And since our grocery store carries lots of chiles thought I would ask.
Thanks in advance!
I love my pressure cooker and I love refried beans. I'm going to have to try this. I hadn't thought of cooking unsoaked beans – what a fabulous short cut.
Wow!
Now that's yummy.
I love beans.
Refried beans are a fave. Is it gross to say that one of us has been known to eat them cold occasionally straight from a can? Your dish sounds great!
Winestainecloth, thank you! What a nice comment. Always nice to hear that people are enjoying the blog.
Kalyn, these beans look delicious. I love my pressure cooker and learn new things every time I use it. I’m also scouring blogs to learn about a variety of diet requirements and gluten free cooking in order to add to my range as a cook. I thoroughly enjoy everything I find on your site.
Kevin, aren’t they just the best!
Deborah, I was scared of them too, but the new ones are completely safe. So glad I got brave and tried it.
Kalyn, I feel for you! About 5 years ago we added a two-story addition to our house while living in it- it was a real trial! I have to say, I have always been a little afraid of pressure cookers and I have never used one. Your refried beans look so wonderful!
Homemade refried beans are so good!
Pigpigscorner, I am loving the pressure cooker just for the shorter cooking times.
Heidileon, I think a lot of people who are afraid of pressure cookers are thinking of the old models, which actually could explode. New pressure cookers with the valve built into the lid, are very safe. Nice that it made you think of your mom!
Kristin, have fun with the pressure cooker! I know you’ll love it.
Geri, thanks. I haven’t cooked grain yet, but I’m a fan of the books by Lorna Sass, and she has a lot of good tips about cooking just about anything in the pressure cooker, so I’m trying to read up on it. About the renovations, I have the most wonderful contractor, and I know he’ll get it done for me as fast as possible, factoring in the weather. One reason I decided to expand the project is because I’m having such a great experience with him.
Here’s some tips from a book I have that talks about pressure cookers: “You may wish to use a pressure cooker for some grains to shorten the cooking time. In that case, add less water, about 1 1/2 cups of water to 1 cup of the grain. (WARNING: Do not cook any cracked grain in a pressure cooker because it may clog up the escape valve and cause an explosion.)”
Your renovation project looks nice. I remember that little room in back, so if its expanded that will be nice. I also love the new front porch. I feel you can’t have a house with too many porches and porches can never be too big. They expand your house by giving you a living area outside.
Not to be a downer on your new project, but we made some rennovations to our house and it took about twice as long as was scheduled. It seems like something always goes wrong, whether its the weather or unavailable workmen or an inability to get exactly what you want.
I love beans. I could eat them at every meal I think. I used my new pressure cooker for the first time last night. I can see that it’s going to open up a whole new world of cooking beans on weeknights. Excellent! I also love this post. I want to eat those beans right now. 🙂
OMG I never knew ppl where so afraid of the pressure cooker! I’m mexican and in my country we use it like,mmm, everyday, specially for cooking beans. Even thought, I must admit there has being at least one time each member of my family had a not so nice pressure cooker incident..haha
I think ppl is afraid bcs of the pressure? Sometimes is just too much and they do not know what to do. What I used to do (I don’t have a pressure cooker with me anymore here in Shanghai) is just put the pressure coker in the sink under the faucet and just let the cold water do it’s job..
My mom is such a fan of this, and with your post I’m having so much fun remembering those great moments mom and I had shared in her kitchen. Gracias Kalyn.
Oh, yeah, btw those frijoles refritos look so deliciosos 🙂
Looks really good! I’ve always wanted to get a pressure cooker. It is so convenient.
Murasaki, how fun hearing that you’re a feta cheese fan too, clear over in Spain, and when I went to your blog I see you were making a recipe of my friend Ilva from Lucullian Delights. What a small world!
Nariman, thanks for sharing how you make your version of beans. I’ve eaten something similar to what you describe at a Salt Lake restaurant called Mazza, which has wonderful middle eastern food. I didn’t know this was eaten for breakfast though, but it sounds great to me! (Also I love that type of salad; I think it’s similar to the Middle Eastern Tomato Salad I learned to make from a friend who is Iranian.)
Hi Kalyn,I am Egyptian in the midle east,this type of food is the breakfast of most of our people,but we use the fava (broad) dried beans and we call it(fool Medammes).We do not refry,we mash the hot(fool)in a deep dish using a fork or a spoon then add some oil(flax or olive or sunflower oil),one fresh lime juice,salt,and may be one mashed boiled egg and tahin(optional but recommended) and eat that with whole grain pita..enjoy.Famous options are add grean salad espcialy made of cucumber(which matches much wih the flavor)and tomato,may be green onions or waterlace .
I was just reading David L.’s blog about feta cheese and wanted to say that I love your feta cheese recipes and have made more than one of them. The cucumber dill feta cheese salad is bookmarked in fact!
I wish you the best with your renovations. I thought I’d go insane when I was getting my kitchen done here and I’m getting renovations done in another apartment I don’t even live in and it still drives me insane. 😉
Pam, same pressure cooker love going on here!
Sarina, bye bye pressure cooker phobia! The new ones are so safe!
Tanna, this is my second round of renovating, but the first time it was so major I had to live somewhere else, so in a way it’s my first time really living through it. I’ll be okay though. I’m super excited and I can tell it will go quickly. Glad you like the photos,; this was the first time shooting photos in the “new” office in the dining room!
Love refried beans. I also love knowing I’m not getting stuck with a lot of fat I can’t see because I cooked them myself.
Beautiful photos. It’s a trial getting through a renovation, funny how even when they’re well done, they can take on a life of there own.
mmm i love refried beans… are you trying to get me over my pressure cooker phobias? 😀
I am always looking for ways to use my pressure cooker more. I love it!
Lydia, I do hope you get one; would love to compare notes with you. And yes, dried beans in 30 minutes means no more canned beans!
Laura, I’m very excited about renovations. I think you’d love the pressure cooker if you’re into beans!
Julie, thanks so much for that nice feedback, and thanks for sharing your method for making refried beans. The pressure cooker is just faster, but I know you can make great beans just by boiling them; my sister-in-law Lisa makes great refried beans.
Maria, they were great! I’ve had them for lunch three days in a row now!
I love beans, they are my main source of protein because I don’t eat meat. These look wonderful!!
Hi Kalyn – I’ve been meaning to write a comment for sometime. My family and I started the South Beach diet in August of last year and your web site has been a godsend. For the first 2 weeks all I did was prepare vegetables, I found your phase 1 roundups to be so helpful. When we got to phase 2 things lightened up a bit. My 2 teenage girls and I have lost a combined weight of 50+ lbs. My husband not so successful. The holidays were a bit hard, but I hope we are back in the swing of things. You have been an inspiration and your blog has great recipes, a number of them we have tried and like alot. Please keep up the good work! This is how I make lower fat refried beans and in Southern Arizona I am up against great competition. After cooking about 2 lbs pinto beans (I soak and then drain the liquid, cooking for several hours in fresh water covering beans by an inch or so, no pressure cooker yet) In a heavy saute pan I heat 3-4 tbls of canola oil until hot and then with a slotted spoon put 2 cups of beans in pan and mash with potato masher constantly stirring and adding cooking liquid and more beans until you have the consistency you like. I season with salt, garlic and onion powder. I also add cheese such as the four cheese blend you mentioned or Queso Fresco which is somewhat lower in fat. I freeze any leftover beans to use in other recipes. Thanks
Julie I.
I hope your renovations continue to go well. We’re renovating our house bit by bit and everything always seems to morph into a bigger project 🙂 I haven’t used a pressure cooker since I was a kid, but am more and more tempted to get one.
I still have the image in my mind of my grandmother’s old (and terrifying) pressure cooker, but I know that these days they are an entirely different beast! I love the idea of being able to cook dried beans in a short time while still maintaining that wonderful texture. Maybe 2009 will be the year I get a pressure cooker….
Joanne, I can’t rave enough about how much I love the pressure cooker! It’s one of my favorite kitchen things now.
Beans are a comfort food for me too! Your pressure cooker recipes are a constant reminder for me that I need to buy one. Good luck with the remodeling.