Easy Instant Pot Refried Beans: No-Soak Recipe

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Walk on by the canned beans and make creamy, delicious refried beans in your Instant Pot. This no-soak recipe delivers top-notch results with minimal effort. Ready in just over an hour, these Instant Pot Refried Beans deserve a spot in your dinner rotation.

Why Make Refried Beans in the Instant Pot?

Save money: Making refried beans from scratch is way cheaper than buying them in cans.
Better texture: Get the perfect creamy consistency and make them as smooth or rustic as you like.
No planning needed: Skip the overnight soaking and let the Instant Pot do all the work.
Easy to keep on hand: These beans freeze perfectly so you can pull them out whenever you need them.

How to make these Instant Pot Refried Beans

Let's walk through the process step by step!

First, we'll heat up some oil in your Instant Pot using the sauté mode. Once the oil is hot, toss in your diced onion. Let it cook until it becomes soft and translucent - this usually takes about 2-3 minutes. Your house should be starting to smell good by now!

Sautéed onions and garlic in an instant pot.

Add the minced garlic, salt, and all those delicious spices. Give everything a quick stir and let it cook for just 30 seconds until you can really smell those spices blooming.

Time for the beans! Give them a good rinse under cool water, checking for any small stones (it happens!), then add them to the pot.

Rinsed beans, onions, and spices in an instant pot.

Pour in your 4 cups of cold water - this is the perfect amount to cook the beans while still leaving enough liquid to make them creamy later.

Beans, onions, and broth, ready to cook in the instant pot.

Time to let the Instant Pot work its magic. Close that lid, make sure your valve is set to "sealing," and set it to pressure cook on high for 1 hour and 10 minutes.

Once the cooking time is up, just let the pot do its thing and release pressure naturally. They’ll continue to cook during this time.

When you open the lid, the beans should be fully cooked and most of the water will have been absorbed.

Cooked pinto and kidney beans in an instant pot.

Cooked beans on a spoon, ready to be mashed or blended.

Now grab your immersion blender (or potato masher) and blend until you get that perfect refried bean texture you're looking for.

If your beans seem a bit too liquid-y, no problem! Just turn on the sauté mode again and let them cook down for a few minutes, stirring occasionally, until they're just right.

And that's it! You've just made amazing refried beans from scratch!

Storage and Meal Prep Tips

These beans keep well in the refrigerator for 5 days or freeze for up to 3 months. Perfect for meal prep! Portion the beans into containers and reheat with a splash of water when needed.

Versatile Ways to Use Your Refried Beans

Now that you’ve got a big batch of beans, there are endless ways to use them. Use them in burritos, as a dip for chips, spread them on tostadas, or serve alongside your favorite tacos. They're also perfect for seven-layer dip and as a protein-rich filling for quesadillas.

Frequently Asked Questions

Can I double the recipe?

Yes! The cooking time remains the same, just ensure you don't fill your Instant Pot beyond the maximum fill line.

Why are my beans still hard?

This can happen with old beans or hard water. If beans are still firm after cooking, add 15-20 minutes of pressure cooking time.

Can I use other types of beans?

Yep! Black beans and kidney beans work great with the same cooking time. Navy or great northern beans may need slightly less time.

Do I need to add the oil?

The oil helps to enhance the flavor of the spices and adds richness to the final product, but you can omit it if desired.

Can I adjust the spice level?

Definitely. The recipe as written is mild, so if you're looking for a bit more kick, you can add cayenne pepper or a few splashes of tabasco at the end.