Instant Pot Refried Beans

5 from 11 votes

Refried beans are so much better when made from scratch! This Instant Pot recipe requires very little hands-on work and can take you from dried beans to finished dish in under an hour. And you don’t even need to pre-soak the beans!

Course Side Dish Recipes

Cuisine Mexican

Keyword homemade refried beans, instant pot refried beans, refried beans, refried beans from scratch

Prep Time 15

Cook Time 45

Additional Time 15

Total Time 1 15

Servings servings

Calories 59kcal

Author Robin Donovan

Ingredients

1 tablespoon cooking oil I used olive oil
1 onion diced
4 garlic cloves minced
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 ½ teaspoons kosher salt
1 pound (2 cups) dried pinto beans, rinsed
½ 12-ounce jar sliced jalapeno peppers, with their juice or 1 or 2 diced fresh jalapenos (optional)
3 cups water or broth

Instructions

Turn the Instant Pot on to Sauté and add the oil. When the oil is hot, add the onion and cook, stirring
occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, about 3 seconds more.
Add the cumin, chile powder, cayenne, and salt and stir to combine. Add the beans, jalapenos with their juice, and the broth or water and
stir to combine. Turn the Instant Pot off by pressing the cancel button.
Put the lid on the pot and turn the valve to the sealing
position. Pressure cook on high for 45 minutes. Let the pressure release naturally.
Remove the lid and use an immersion blender or a potato masher to puree the beans.
Serve immediately or cool to room temperature and store.

Notes

Refried beans can be made ahead of time. Store them in the refrigerator for up to a week or in the freezer for up to 3 months.

Nutrition