Learn how to easily make homemade refried beans from scratch using your Instant Pot! They take just 30 minutes to cook and are so delicious and cheap. Perfect as a side or for using in your favorite recipes too.
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For years I had this complicated relationship with refried beans.
I loved them because they are an easy, cheap protein that can be served in so many different yummy ways, but I disliked that the store bought ones contain unhealthy things like partially hydrogenated lard, which I prefer not to consume.
One day, I suddenly had this realization that, hello?! Refried beans really couldn’t be all that hard to make, right?
So I did some research, started experimenting and sure enough– it was really quite easy to make my own homemade refried beans, especially once I started using my Instant Pot!
Why We Love This Recipe
- Simple to Make. Once the beans soak, this is basically a dump-and-go recipe, and pretty much impossible to mess up.
- Basic Ingredients. Store-bought refried beans typically have partially hydrogenated oils and preservatives in them. This homemade recipe is made with just a few wholesome ingredients that you can feel good about eating!
- Budget Friendly. These Instant Pot refried beans cost me half of what buying canned refried beans at Aldi would cost.
- Better Than Canned. We think this refried bean recipe tastes better than its store-bought counterpart.
- Quicker Than a Crockpot. I used to make this recipe in my Crockpot, and while it worked really well, it took much longer and I found that part unhandy. These take just a little over an hour!
Homemade Refried Beans Ingredients
- Dry pinto beans. Be sure you use dried beans only. This pressure cooker recipe will not work with canned pintos.
- Onion. Yellow or white onions both work well for this recipe.
- Jarred Minced Garlic. You can also substitute with 3 tsp. granulated garlic or 2 Tbsp. garlic powder instead.
- Spices: Salt, black pepper, cumin, oregano, chili powder.
- Lemon Juice. Totally optional, but I usually add it because I feel like it brightens the flavor a bit.
- Water. For cooking and soaking.
How to Make Instant Pot Refried Beans
STEP 1: Rinse the beans. Sort and remove any stones, dirt, or those that are shriveled.
STEP 2: Dump the pinto beans into the Instant Pot. Cover with water, plus 2 more inches. Soak for at least 8 hours or overnight.
STEP 3: Drain the beans and rinse thoroughly with water.
STEP 4: Place the pinto beans back in the pressure cooker and add the remaining ingredients. Stir to mix.
STEP 5: Put the lid on and turn the valve to the sealing position.
STEP 6: Cook the beans for 30 minutes on high pressure. Once done, allow the pot to naturally release the pressure. This normally takes about 40 minutes.
STEP 7: Use a potato masher or hand blender to mash the beans. The beans will be a bit soupy but will thicken as they cool.
As long as you follow this recipe exactly, your homemade refried beans will be as thick as store-bought once they have cooled. Mix in a little water if you prefer a thinner consistency.
FAQ & Expert Tips
Refried beans are a popular Mexican dish made from cooked and mashed beans, typically pinto beans. Despite their name, refried beans are not fried twice. The term “refried” comes from the Spanish word “refritos,” which means “well-fried.”
Yes, I do this all the time! Once they have cooled, place them in a freezer-safe container and freeze.
When ready to use, either let them defrost at room temperature or use the microwave to speed things up if necessary.
I prefer soaking the beans before I cook them because it makes them easier for our bodies to digest, allowing us to get more nutrition from them. It also helps reduce the gassiness that often goes along with eating beans.
However, if you prefer to skip soaking them, you can. But you will need to adjust both the cooking time and the amount of water added.
I would try adding 6 c. of water and cook for 45 min. From what I’ve read, that should work.
Cooked refried beans should be stored in an airtight container in the refrigerator for up to 4 days.
Crockpot Instructions: Follow soaking instructions. Add all ingredients to Crockpot but increase the amount of water to 6 c. Cover and cook on high for 4 hours and then on low for 1 hour.
If you choose not to soak the beans and want to do the Crockpot method, use 10 cups of hot water instead of the 6 cups and then adjust the cooking time to 4 hours on high and 2 hours on low. You may also need to drain some of the liquid off at the end of cooking to get a good consistency.
More Recipes You’ll Love
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- 20 Easy Instant Pot Recipes for Beginners
- Easy Creamy Crockpot Mexican Chicken
- Easy Mexican Rice Bowls
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Instant Pot Refried Beans
Ingredients
- 2 lbs. dry pinto beans (not canned!)
- 1 large onion, chopped
- 4 Tbsp. jarred minced garlic (see Notes below)
- 1 to 1 1/2 Tbsp salt
- 1 tsp black pepper
- 2 tsp cumin
- 2 tsp. oregano
- 1 tsp. lemon juice opt.
- 1 tsp. chili powder
- 4 cups water
Instructions
- Please also allow time for soaking the beans. There is no spot above to add that to the total amount of time, but I want to be clear that if you choose to soak the beans, that will take additional time.
- Sort and rinse the beans, removing any stones, dirt and shriveled beans.
- Dump the rinsed beans into the Instant Pot (this is the one I have); add water to cover the beans plus approximately an additional 2 inches. Let set 8 hours or overnight.
- Drain the water and thoroughly rinse the beans.
- Dump beans back into the Instant Pot and add the remaining ingredients. Stir to mix.
- Put on the Instant Pot lid, making sure that the vent is turned to “sealing”.
- Cook beans on high pressure for 30 minutes. When finished cooking, allow the Instant Pot to naturally release pressure. (This takes my pot about 40 min.)
- Mash beans using a potato masher or hand blender. Beans will appear quite soupy, but will thicken up a lot as they cool. If you follow this recipe exactly, once cooled, your beans should be about as thick as store bought canned refried beans. If you prefer a thinner consistency, simply mix in a bit of water until you get the desired consistency.
- Beans will store in your fridge for up to 4 days or you can freeze them, too.
Notes
Follow the soaking instructions. Add all ingredients to Crockpot but increase the amount of water to 6 c. Cover and cook on high for 4 hours and then on low for 1 hour. If you choose not to soak the beans and want to do the Crockpot method, use 10 cups of hot water instead of the 6 cups and then adjust the cooking time to 4 hours on high and 2 hours on low. You may also need to drain some of the liquid off at the end of cooking to get a good consistency.
Jill
Excellent ! I threw in 2 roasted Anaheim chilis. I will use this recipe from now on.
Lydia Beiler
So happy to hear that you enjoyed them, Jill! And great tip regarding the chilis. Perfect for those who like a bit of an extra flavor kick!
Marcie
How much water do you add after the soaking process to actually cook the beans?
Lydia Beiler
You add the 4 cups as listed in the ingredients. For the soaking, you will add the amount listed in step 3. Hope that helps!
Nancy
Can I use a 6 qrt instant pot for this recipe? Or do I need 8. Thanks, Nancy
Lydia Beiler
The 6 qt should work fine! It’s actually what I use.
Chelsea
Hi! I just came across your recipe and I am wanting to give them a try can you make these ahead of time?
Lydia Beiler
Yes, you can! They will thicken up a lot as they cool, but once you heat them, they thin down a bit again. I often make them and freeze part of the recipe to use later.
Ruth
I’m new to your blog and loved these refried beans! I don’t have an instant pot and got started too late to use my Crock-Pot, so I cooked everything on the stove and it still worked out. I loved that it was all ingredients I had on hand and the flavor was great.
Lydia Beiler
Ruth, so sorry for the slow reply! Somehow I missed seeing this comment earlier. 🙁 Thank you so much for taking the time to let me know that you loved these refried beans! I love how you adjusted the recipe and made them on your stovetop. Smart!
Sarah Mulholland
Just made these. I reserved a third for burrito bowls and blended the other 2/3 into refried. These are really fabulous. I did add some vegetable better than bouillon. My husband said it was the best he has ever had, anywhere. It is what restaurants should strive for, lol. They are kid approved as well. Two of my kiddos love bean burritos for breakfast….and every meal. Thank you for this simple recipe that is waaaay better than all the others I have tried in the past that had many more ingredients. Big win!
ThriftyFrugalMom
I’m sitting here blushing at all the praise, Sarah! 🙂 So glad that you all loved them so much. And I really like your idea of saving some for burrito bowls too! Going to have to try that next time I make them.
Kristen
great recipe! my family loved it and I loved that I didn’t have to add any oils or lard! healthy and delicious, many thanks!
ThriftyFrugalMom
So glad you all loved them, Kristen! Thanks for taking the time to stop back and let me know. I hoping to mix up another batch myself later this week. Refried bean and cheese quesadillas have become a lunch staple around here and we go through beans pretty quickly anymore! So glad they’re cheap. 🙂
christine
Isn’t the Instant Pot awesome for things like this? I never would have dared to make homemade refried beans without it. your version is a tad bit different than mine, so I can’t wait to give it a try.
ThriftyFrugalMom
Yes! I love how you can put your ingredients in the Instant Pot, set it and then walk away. It’s so convenient and has been a huge time saver for me.