No Soak Instant Pot Refried Beans

Mexican style refried beans with queso fresco and jalpeno pepper garnish.

This easy Instant Pot Refried Beans Recipe is better than canned refried beans with tender pinto beans, warm cumin and spices and incredible flavor.

Nothing compares to homemade refried beans.

This easy recipe makes the best beans.

The beans take about an hour from start to finish with little prep work.

Traditional refried beans are made with dry pinto beans, however, you can use any dried beans–black beans or kidney beans if you prefer.

Refried beans are great as a dip for tortilla chips, or bean burritos.

I love them in a bowl topped with grated cheddar cheese and copycat Taco Bell Red Sauce–mmm a perfect side dish.

Next time Taco Tuesday slides up on your meal rotation, try this delicious recipe and serve the best refried beans.

This recipe was made in a 6-quart Instant Pot.

You may also want to check out my Pinterest Instant Pot board for more great recipes like this pressure cooker Refried Beans!

Makes: 6 cups

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Mexican style refried beans with queso fresco and jalpeno pepper garnish.

Ingredients Checklist:

  • 1 pound dry pinto beans  
  • 2 teaspoons extra-virgin olive oil, or bacon fat
  • 1 small yellow onion, diced 
  • 1 jalapeno cored, seeded, and finely chopped
  • 1 Tablespoon minced garlic
  • 4 cups chicken broth, divided
  • 3 cups water
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper 
  • 1 pound thick sliced bacon, cut into 1 inch pieces, optional

How to Make Instant Pot Refried Beans

  • Place the dry beans in a large colander. Rinse them thoroughly under cold water as you pick through the beans, removing any damaged, misshapen beans. Set the rinsed beans aside.
  • Turn on Instant Pot and press SAUTE setting. Add the oil. In two minutes, or once the oil is hot, add the onion, bacon, and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Deglaze the pot by adding 1/4 cup chicken broth to the pot and scraping any stuck-on bits. Add remaining chicken broth, 3 cups of water, bay leaf, salt, cumin, oregano, cayenne pepper, bacon, if using,and the rinsed beans. Stir gently to incorporate and place the lid on Instant Pot.
  • Seal the electric pressure cooker by turning the knob to the “sealed” position. Cook on HIGH pressure( manual) for 45 minutes of cooking time.
  • When the 45 minutes of pressure cooking has finished, allow a natural release of pressure for 25 minutes.
  • Turn Vent to quick release any remaining pressure. Carefully open the lid. The beans will look like soup.

Instant Pot Pinto beans

  • Remove the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remaining liquid. Return the beans to the instant pot or a large bowl. Using an immersion blender or potato masher puree the beans to desired consistency–adding the reserved liquid slowly as needed. (A blender and small batches of beans can be used, however, please remember to allow the beans to cool to avoid splatter and possible injury).
  • Sprinkle with any desired toppings, serve, and enjoy!

instant pot refried beans

Store leftovers in an airtight container for 3 days in the refrigerator or freeze in an airtight container for up to 3 months.

When you’re done cooking, why not deep clean your Instant Pot.

Mexican style refried beans with queso fresco and jalpeno pepper garnish.

No Soak Instant Pot Refried Beans

Yield: 6 cups
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 35 minutes

Today's Best Recipe is no-soak Instant Pot refried beans. Tender pinto beans with warm spices like cumin and cayenne pureed into creamy refried beans, perfect for Taco Night or the Mexican food craving.

Ingredients

  • 1 pound dry pinto beans
  • 2 teaspoons extra-virgin olive oil, or bacon fat
  • 1 small yellow onion, diced
  • 1 jalapeno cored, seeded, and finely chopped
  • 1 Tablespoon minced garlic
  • 4 cups chicken broth, divided
  • 3 cups water
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/8 teaspoon cayenne pepper
  • 1 pound thick sliced bacon, cut into 1 inch pieces, optional

Instructions

  1. Place the dry beans in a large colander. Rinse them thoroughly under cold water as you pick through the beans, removing any damaged, misshapen beans. Set the rinsed beans aside.
  2. Turn on Instant Pot and press SAUTE setting. Add the oil. In two minutes, or once the oil is hot, add the onion, bacon, and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Deglaze the pot by adding 1/4 cup chicken broth to the pot and scraping any stuck-on bits. Add remaining chicken broth, 3 cups of water, bay leaf, salt, cumin, oregano, cayenne pepper, bacon, if using,and the rinsed beans. Stir gently to incorporate and place the lid on Instant Pot.
  3. Seal the electric pressure cooker by turning the knob to the "sealed" position. Cook on HIGH pressure( manual) for 45 minutes of cooking time.
  4. When the 45 minutes of pressure cooking has finished, allow a natural release of pressure for 25 minutes.
  5. Turn Vent to quick release any remaining pressure. Carefully open the lid. The beans will look like soup.
  6. Remove the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remaining liquid. Return to the beans to the instant pot. With an immersion blender or potato masher puree the beans to desired consistency--adding the reserved liquid slowly as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 39mgSodium: 1217mgCarbohydrates: 26gFiber: 6gSugar: 1gProtein: 22g

Nutritional Information may not be accurate.

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