Instant Pot Refried Beans

Ingredients

• 454 g (1 lb)pinto beans, rinsed and drained
• 30 ml (2 tablespoons)olive oil, bacon fat or lard
• 1 large (323 g)onion, roughly diced
• ½–1 teaspoon (1.3–2.7 g)chilli powder
• 1 teaspoon (2.7 g)ground cumin
• 1 teaspoon (1.1 g)dried oregano
• 4 cloves (13.7 g)garlic, minced
• 1 L (4 cups), dividedunsalted chicken stock (or vegetable stock for a vegan option)
• To tastesalt
• To tastefresh coriander, roughly chopped
• To tastejalapeño, sliced or diced
• To tastespring onions, chopped
• To tastetomatoes, diced
• To tastelime, sliced or cut into wedges
• To tastefeta cheese

Instructions

1. 1

   Sauté aromatics

   Set the Instant Pot to Sauté More and wait until it reads HOT. Add 30 ml oil, bacon fat or lard, then cook the diced onion until softened. Stir in the chilli powder, cumin, oregano and garlic; cook for 1 minute, until fragrant.

2. 2

   Deglaze pot

   Pour in 125 ml of the chicken stock and scrape the bottom of the pot with a wooden spoon to loosen all the browned bits. Stir briefly.

3. 3

   Pressure cook beans

   Add the drained pinto beans and the remaining 875 ml stock, making sure the beans are submerged. Close the lid with the vent set to Sealing. For beans that are tender but still have a bite, cook at High Pressure for 40 minutes; for softer, silkier beans, cook for 50 minutes. Let the pressure release naturally for 25 minutes.

4. 4

   Drain the beans

   Carefully open the lid and strain the beans, reserving the cooking liquid in a bowl. Return the beans to the Instant Pot.

5. 5

   Mash and season

   Mash the beans with a potato masher for a chunkier texture, or use an immersion blender for a creamier paste. Taste and season with salt, then stir in reserved cooking liquid as needed to reach your preferred thickness.

6. 6

   Garnish and serve

   Taste once more, add your chosen toppings and serve.

What are refried beans?

Refried beans are a Mexican-style dish of cooked beans mashed into a soft, savoury mixture. The name does not mean that the beans must be fried twice; they are often cooked, mashed and then seasoned or briefly fried.

This version uses dried pinto beans cooked directly in the Instant Pot, so there is no soaking step. Onion, garlic and spices build flavour in the pot, while the reserved cooking liquid lets you control the final texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 10g protein, 27g carbs, 6g fat.

The pinto beans provide most of the carbohydrates and much of the protein, while the oil, bacon fat or lard contributes most of the fat. Serve a moderate scoop alongside vegetables and another protein source to make a more varied plate.

Build flavour before pressure cooking

Aromatics: Soften the onion in olive oil, bacon fat or lard before adding the spices and garlic. Cooking them briefly helps release their aroma without letting the garlic burn.

Browned bits: Scrape the base of the pot thoroughly after adding the first 125 ml of stock. Those stuck-on pieces loosen into the liquid and add flavour to the beans.

Choose the bean texture

Cooking time: Choose 40 minutes at High Pressure for beans that retain a little bite, or 50 minutes for a softer, silkier result. Both options include a 25-minute natural pressure release.

Mashing: A potato masher leaves some beans intact, while an immersion blender makes a smoother paste. Add reserved liquid gradually so the beans do not become thinner than you want.

Season and adjust at the end

Salt: The recipe uses unsalted stock so you can season the beans to taste after cooking. Start with a little, mix well, then taste again before adding more.

Consistency: The beans will thicken as they stand. Keep some cooking liquid to hand and stir in a splash if they need loosening before serving.

Make the dish your own

Cooking fat: Olive oil keeps the base plant-based, while bacon fat or lard gives it a richer, savoury character. For a vegan version, use vegetable stock and olive oil.

Toppings: Coriander, jalapeño, spring onions, tomatoes, lime and feta add fresh, tangy or spicy contrast. Add them just before serving so the toppings keep their distinct textures.

Serving ideas

Serve the beans as a side with rice, or spoon them into tacos, burritos and other Mexican-inspired fillings. They also work as a dip with tortilla chips.

For a more balanced plate, pair a portion with vegetables and a protein source, such as grilled chicken or tofu. A squeeze of lime can brighten the rich, creamy beans.

Recipe notes & tips

• Rinse and drain the beans well before adding them to the pot.
• Wait for the Instant Pot to read HOT before sautéing the onion.
• Scrape the base carefully during deglazing to loosen every browned bit.
• Keep the beans submerged in the stock before pressure cooking.
• Reserve all the strained cooking liquid until you have finished mashing.
• Add toppings just before serving for the freshest texture.

Variations

• Vegan version: Use olive oil and unsalted vegetable stock, and leave off the feta.
• Smokier flavour: Choose bacon fat instead of olive oil.
• Chunky beans: Mash with a potato masher and stop while some beans remain whole.
• Extra smooth: Use an immersion blender and add the reserved liquid a little at a time.
• Spicier topping: Add sliced or diced jalapeño when serving.
• Fresh finish: Scatter over coriander, tomatoes and spring onions, then serve with lime.

Common mistakes to avoid

• Skipping the deglaze: Scrape the base well after adding the first 125 ml stock so browned bits do not remain stuck.
• Forgetting to reserve liquid: Save the strained cooking liquid so you can adjust the mashed beans.
• Adding all the liquid at once: Stir it in gradually to avoid making the beans too thin.
• Using the shorter cook for very soft beans: Choose 50 minutes at High Pressure for a silkier result.
• Over-blending: Use a potato masher if you want the beans to keep some texture.
• Under-seasoning: Taste after mashing and adjust the salt before serving.

How to store

Refrigerate leftover beans in a covered container for up to 4 days. Reheat gently in a saucepan or microwave, stirring in a little water or reserved cooking liquid if they have thickened.

Frequently asked questions