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Instant Pot Refried Beans

Instant Pot Refried Beans

These refried beans are delicious and easy to make with no pre-soaking needed! Perfect potluck dish, party appetizer, work party side dish and after school snack. They also freeze well!

Course Main Course, Side Dish, Snack
Cuisine Mexican
Keyword Instant Pot, Gluten Free, Snack, Mexican
Prep Time 5 minutes
Cook Time 50 minutes
Natural Release 10 minutes
Total Time 55 minutes
Author Instant Pot Creations


  • 16 oz dry pinto beans, sorted and rinsed
  • 1 small onion, quartered
  • 5 cups water
  • 2 cloves garlic, or 2 tsp minced
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/4 tsp black pepper
  • 1-2 tsp salt (to taste, start with 1 tsp)


  1. Add all ingredients EXCEPT salt into the Instant Pot. (Don't add salt until after pressure cooking to allow the beans to fully re-hydrate.)

  2. Close lid and turn knob to sealing. Pressure cook on high for 50 minutes followed by a 10 minute natural pressure release. Then quick release any remaining pressure.
  3. Open lid.  Pour beans into a strainer over a large bowl to drain beans and collect the bean liquid below. Reserve liquid from the beans in bowl. Add beans back into pot liner.

  4. Using a hand held immersion blender (or a potato masher or back of spatula), mash the beans until desired smooth consistency. Add reserved bean liquid back into the beans as needed during the mashing process until desired thickness. I usually add about 1-2 cups. Keep in mind that the beans will continue to dry out and thicken up as they rest, so extra liquid may be needed.

  5. Add salt and stir. Serve with chips or with your favorite Mexican meal! Also freezes great.