Instant Pot Refried Beans

Close up of a bowl of refried bean stopped with cheese, cilantro, and lime slices, with a spoon in it

5 from 1 vote

Instant Pot Refried Beans

These Instant Pot refried beans are so easy to make, and taste much better than the kind at the store. They're rich, smooth, and only take a little over an hour to make.

Prep Time10

Cook Time45

To Finish:10

Total Time1 5

Course: Side Dish

Cuisine: Mexican

Keyword: homemade refried beans, how to make refried beans, instant pot refried beans, refried pinto beans

Servings: servings

Calories: 423kcal

Author: Alyssa

Ingredients

2 cups dried pinto beans (or black beans)
6 strips of thick-cut bacon (optional), diced
1 tablespoon olive oil (if not using bacon)
1 medium yellow onion, diced
2 teaspoons sea salt
4 cloves of garlic, minced
6 cups low-sodium chicken broth (or vegetable broth)
2 teaspoons dried oregano

Instructions

Rinse and drain the pinto beans in a colander. Sort through them, picking out any “ugly” beans.
Activate the sauté setting of your Instant Pot, and allow it to come to temperature.
OPTIONAL: Add the diced bacon. Sauté in the bowl of the Instant Pot until crispy, then remove with a slotted spoon.
If not using the bacon, add the olive oil to the Instant Pot and let it warm up for about 15 seconds.
Add the diced onion and the sea salt and sauté until translucent. Add the garlic and sauté until fragrant.
Add the drained and sorted beans to the pot. Add the chicken stock and oregano and stir to combine.
Set the Instant Pot to high heat for 45 minutes, seal it, and let it do the work. When the cooking cycle is done, allow the pressure to naturally release.
Using a large slotted spoon, transfer the beans to a blender (I prefer to do half of the beans at a time). Do not throw out the cooking liquid yet.
Pulse the beans in the blender until the desired consistency is reached. If the mixture is too dry, add cooking liquid (¼ cup at a time) and pulse to mix.

Notes

Store in an airtight container in the fridge for 4 days or the freezer for 6 months.
Reheat on the stove over low heat while stirring until warm throughout, or in a microwave at 80% power in 20-second increments.

Nutrition