The aroma of perfectly seasoned refried beans simmering away used to mean hours of stovetop babysitting and overnight soaking. Those days are long gone thanks to the magic of pressure cooking. My Instant Pot has revolutionized how I make refried beans, transforming what was once a time-consuming all-day project into a simple, one-hour meal prep session that consistently delivers restaurant-quality results.
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Homemade Refried Beans
There is something about a hearty side dish of pinto beans. Refried beans are the perfect side dish for tacos, quesadilla hamburgers, burritos, and taco salad. Now you can make the best homemade refried beans in an Instant Pot in a fraction of the time it takes to cook them on the stovetop.
Now, if you love hearty beans a la charra, be sure to try my copycat Pappasito’s Cantina Frijoles a la Charra (Charro Beans), but let’s get onto my favorite way to enjoy beans, refried beans!
Ingredients
Here’s a list of what you need:
- Vegetable oil, lard, or bacon grease – Provides essential fat for sautéing aromatics and adds a rich flavor foundation to the beans
- Yellow onion – Creates a sweet, aromatic base that becomes deeply caramelized during pressure cooking
- Cilantro stems (chopped) – Contribute fresh herb flavor without the bitterness that leaves would develop under pressure
- Ground cumin – Adds warm, earthy depth that’s essential to authentic Mexican bean flavor
- Chipotle powder – Provides smoky heat and complexity that elevates the beans beyond basic seasoning
- Dried pinto beans – Form the protein-rich base that absorbs all flavors during pressure cooking
- Water – Creates the cooking liquid that becomes flavorful bean broth during the process
Chef’s Notes
Never salt beans before pressure cooking, as this can toughen the skins. The bacon grease adds incredible smoky flavor, but vegetable oil works perfectly for vegetarian versions. Save some cooking liquid for thinning, as beans will thicken as they cool.
How to Make Refried Beans in an Instant Pot
- Wash and sort your beans on a cookie sheet. Sometimes, small rocks or clumps of dirt can be found in the bags of beans.
- Turn the Instant Pot to sauté, and sauté the onions, cilantro stems, and bacon grease in the pressure cooker.
- Add the spices, the beans, and water.
- Pressure cook and allow the Instant Pot to release naturally, which adds 20 minutes to my cooking time. You will still have flavorful beans in no time.
- Serve your frijoles refritos with fresh jalapenos, tortillas, and cheese, or enjoy them as a filling for enchiladas, nachos, or on their own.
Best Pressure Cooker to Make Refried Beans
You can use a different type of pressure cooker, but my favorite pressure cooker is the Instant Pot. I think, hands down, this is the best pressure cooker around.
An Instant Pot also acts like a slow cooker and yogurt maker. It can saute, make rice, and some of the best oatmeal around. To say I am passionate about this kitchen appliance is an understatement.
You can learn more about my favorite pressure cooker here: Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6-quart
.
Storage & Reheating Instructions
- Refrigerator Storage: Store in airtight containers for up to 5 days in the refrigerator
- Reheating Method: Reheat on stovetop over low heat, adding water or broth as needed to restore consistency. Microwave individual portions for 1-2 minutes, stirring halfway through
- Freezing: Freeze in portion-sized containers for up to 6 months. Thaw overnight in the refrigerator before reheating
More Instant Pot Recipes
- Easy Instant Pot Beef Stew
- Instant Pot Chicken Tortellini Soup
- Instant Pot Corned Beef
- Instant Pot Irish Stew
- Instant Pot Pot Roast
- Instant Pot Risotto
- Instant Pot Salsa Chicken
- Pulled Pork
Popular Mexican Recipes
Check out more of my easy Instant Pot Recipes and the best Mexican food recipes here on CopyKat!
Instant Pot Refried Beans – Best Homemade Recipe
Ingredients
- 2 tablespoons vegetable oil lard or bacon drippings also work
- 1 cup yellow onion chopped
- 1/2 cup cilantro stems, chopped
- 1 teaspoon cumin
- 1/2 teaspoon chipotle powder
- 1 pound pinto beans dry
- 4 1/2 cups water
- salt to taste
Instructions
- Saute onions and cilantro stems in 2 tablespoons of oil until the onions are translucent. Add cumin and chipotle powder. Stir in spices. Add sorted beans and water. Pressure cook for 40 minutes. Allow pressure cooker to release naturally, about 20 minutes.
- Taste beans and season with salt (I like about 1 1/2 teaspoons). If you desire refried style simply mash beans with either a potato masher or a stick blender until the beans are smooth.
I would love the recipe for gumbo from Castaways restaurant in Port Aransas, Texas. Unfortunately, the hurricane MAY have ruined the building. I have eaten gumbo all my life and this is one of my favorites.
I followed the instructions to the letter and mine turned out a bit soupy. i’d recommend cutting down the liquid a bit.
Taste, however, was outstanding.
Did u add leaves? What temp and how long?
Wow how very good and easy, this is a keeper!
What does “sort the beans” mean?
Beans in the bag often have dirt clods in them. I like to pour all of my beans out on a cookie sheet and pick out the bits of dirt. If you watch the video, this is a step in the video.
When did you add the leaves of the cilantro?
You don’t add the leaves, this recipe is made with the stems only.