Instant Pot Refried Beans

Ingredients

• 680 g (3 cups; about 1½ lb)dried pinto beans, sorted and rinsed; soaking optional
• ½ largewhite onion, coarsely chopped
• 3–5 clovesgarlic, finely minced
• 1 tablespoon (15 ml)salt
• 2 teaspoons (10 ml)ground cumin
• 1 teaspoon (5 ml)chilli powder
• 1.18 litres (5 cups)water
• 710 ml (3 cups)chicken or vegetable stock, preferably reduced-sodium

Instructions

1. 1

   Add the ingredients

   Put all the ingredients into a 6-quart Instant Pot or a pressure cooker of a similar size. Fit the lid and secure it.

2. 2

   Cook under pressure

   Set the cooker to High for 30 minutes, or use the Bean Cycle. Allow time for pressure to build; this can take at least 10 minutes before the cooking timer begins.

3. 3

   Wait for release

   When the 30-minute cook finishes, leave the cooker for a 20-minute natural release. Take care around hot steam and pressure: wrap a tea towel around the valve and/or use oven gloves.

4. 4

   Release remaining pressure

   After the natural release, use the quick-release method to let out any remaining pressure.

5. 5

   Check the beans

   Test more than one bean for doneness. If they are not tender, secure the lid again and cook on High for a further 10 minutes. Unsoaked beans are more likely to need this extra time. If the beans are cooked but the mixture seems too soupy, simmer it in the Instant Pot for a few minutes; any remaining liquid should cook away quickly.

6. 6

   Mash to taste

   Mash the cooked beans by hand with a potato masher, or pulse them briefly in a blender until they reach the texture you want. Blend cautiously, as the beans can become very smooth quickly. You can also leave some or all of the beans whole, or mash only half the batch.

7. 7

   Add a garnish

   If you like, finish the beans with any combination of coriander, lime, diced onion, avocado, queso fresco, diced tomatoes or sliced jalapeños.

What are refried beans?

Refried beans are cooked beans mashed into a soft, savoury dish common in Mexican cooking. Despite the name, they are not necessarily fried twice; this version cooks pinto beans in a pressure cooker before mashing them.

Here, onion, garlic, cumin and chilli powder season the beans as they cook. The Instant Pot shortens the cooking process compared with a slow cooker or a long simmer on the hob.

Nutrition and macros by portion

The nutrition label shows one serving as written: 107 calories, 9g protein, 9g carbs, 4g fat.

The pinto beans provide most of the carbohydrates and plant protein, while the stock and seasonings contribute flavour and some of the sodium. The listed serving also includes a modest amount of fat. For a more balanced plate, serve the beans with vegetables and a protein-rich accompaniment.

Why these ingredients work

Pinto beans: sorting and rinsing the dried beans removes any debris before they go into the cooker. Soaking is optional, though unsoaked beans may need the extra cooking time in the method.

Stock and aromatics: water and chicken or vegetable stock provide the cooking liquid, while onion and garlic flavour the beans. Reduced-sodium stock gives you more control over the finished seasoning.

Spices: cumin brings warmth and chilli powder adds a mild, earthy note. The salt is measured as a tablespoon, not a teaspoon, so measure it carefully.

Pressure-cooking timing

The 30-minute High-pressure setting starts only after the cooker reaches pressure, which can take at least 10 minutes. The 20-minute natural release is a separate wait after cooking, followed by a quick release for the remaining pressure.

Bean age and soaking can affect how quickly they soften. If more than one test bean is not tender, return the lid to its sealed position and cook for another 10 minutes on High.

Getting the texture right

Doneness: check several beans rather than relying on one, since tenderness can vary. The beans should be soft enough to mash easily.

Mashing: a potato masher gives you control over how chunky the beans stay. If using a blender, pulse briefly and stop as soon as the texture suits you; blending for too long can make the mixture very smooth.

Liquid: the recipe notes that little or no liquid may remain once the beans are fully cooked. If the mixture is still too loose, simmer it briefly to cook off excess liquid.

Serving ideas

Serve the beans as a side or use them as a filling in other dishes. They can also be presented partly mashed, with some whole pinto beans left in the batch.

For a fresh finish, choose from coriander, lime, diced onion, avocado, queso fresco, tomatoes or sliced jalapeños. Add only the garnishes you enjoy.

Recipe notes & tips

• Sort and rinse the dried beans before adding them to the cooker.
• Remember that the pressure-building period comes before the 30-minute timer.
• Take care when releasing pressure, as escaping steam is extremely hot.
• Test more than one bean before deciding whether the batch needs extra cooking.
• Pulse the beans briefly if using a blender, checking the texture between pulses.
• Keep some beans whole if you prefer a less uniform consistency.

Variations

• Keep them chunky: mash only part of the cooked beans and leave the rest whole.
• Use vegetable stock: choose it instead of chicken stock for a meat-free batch.
• Add fresh coriander: scatter it over the beans just before serving.
• Bring the heat: garnish with sliced jalapeños for extra chilli flavour.
• Finish with lime: serve lime wedges alongside the beans for a fresh, tangy accent.

Common mistakes to avoid

• Starting the timer too soon: allow for at least 10 minutes of pressure building before the 30-minute cook begins.
• Rushing the natural release: wait the full 20 minutes before using quick release.
• Releasing steam carelessly: keep hands away from the valve and use a tea towel and/or oven gloves as described.
• Checking only one bean: test several so you can judge whether the batch is evenly tender.
• Over-blending: pulse briefly and stop once the beans reach your preferred texture.
• Serving the beans too soupy: simmer the cooked beans for a few minutes if excess liquid remains.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3–4 days, or freeze for up to 3 months. Reheat gently in a pan or microwave, stirring and adding a splash of water if they have thickened.

Frequently asked questions