Here’s a healthy pressure cooker refried beans recipe that uses no lard and there is no pre soaking required! Perfect addition to burritos or 7 layer dip! Made in your Instant Pot or Ninja Foodi in no time.
I will tell you I had NEVER used dry beans to cook from scratch before I got my multi cooker Instant Pot. Now I make pressure cooker refried beans all the time for dinner. This and 101+ more easy InstaPot recipes to enjoy. (affiliate links present)
Homemade Refried Beans
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
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- This is a great InstaPot cookbook to grab too.
- I HIGHLY recommend you buy this non stick pot. It is easier to clean and will avoid the burn message too.
- For reference, this is the pressure cooker I have and use for all recipe creations.
- I began cooking dry beans when I made this no soak Instant Pot baked beans recipe and couldn’t believe how easy it was to make them entirely from scratch!
Why are refried beans called refried beans?
This term actually comes from the Spanish name for frijoles refritos. Refritos means well fried and frijoles means beans, so put that together and there you go.
If you’ve ever had these you know just how delicious and versatile they are! From dips, to taco bowls and the best side dish ever. We just love them!
How do you make refried beans from scratch?
Now, I wasn’t someone who learned how to cook with dry beans growing up. My mom never used them….not once. But now with this multi cooker it is a breeze!! Let me show you what I mean with this recipe below.
- Now I not only use them regularly as an easy side dish, but also to make homemade Instant Pot soup recipes. Now I’m here to show you how easy these healthy Instant Pot refried beans are to make.
Are homemade refried beans healthy? As you know, anything made from scratch is always a plus because you know EXACTLY what is inside and can omit what you want.
Traditionally Mexican refried beans use lard, this one does not! That one thing makes these a lot healthier.
Instant Pot refried beans
- Pinto beans
- I based the timing off of this Instant Pot cook times for beans printable
- I used 16 oz so I doubled time to 60 min.
- If you halved this recipe I would set to 45 minutes in my opinion
- Diced chiles
- Onion and garlic
- Vegetable broth
- Cumin
- Apple cider vinegar
- Tabasco for some heat
- Seasoned salt – I use this for everything
- Can thin out beans in blending process with drained liquid from cooking or I have used red sauce as well to add more flavor
- Optional – Before step 1 if you wanna add some bacon add it diced with some olive oil on the saute function. Brown, turn pot off, deglaze and leave the bacon fat in the pot!
You’ll need a blender as well like you see here or an immersion blender can be used right inside your pot.
How to make refried beans in a pressure cooker
- First you want to rinse off your dry beans using a colander to remove any dirt or debris
- remember there’s no need for soaking the beans ahead of time
- pressure cooking allows you to eliminate that time consuming step
- Then add them into your electric pressure cooker
- Dice up any and all types of onions, peppers, jalapenos if you love those and want some extra heat too.
- remember that a little goes a long way so dice small and if it is your first time making it, only add a bit
- I personally like using a can of diced chiles that are mild. They add a lot of flavor but just a bit of heat for our liking.
- Add your liquid and spices
- broth is always better but if you only have water that will do too
- Stir all ingredients
- Close your lid and steam valve
- If using an entire bag of dry pinto beans set to high pressure for 60 min.
- you want them really soft so this particular recipe takes a bit longer than if you were making something like our pressure cooker ham and beans where you want them a bit firm
- Allow pot to release naturally for approx. 15 minutes (can naturally release completely and it will just be fine too) and then release the rest of the steam
- Drain the beans
- Add cooked bean mixture into a bowl, or back into your pressure cooker pot if using an immersion blender
- Add a bit of liquid and blend
- Continue to add a bit more liquid at a time until it reaches the consistency you’re looking for. Know it will remain somewhat chunky because of the onions etc but some like their pressure cooker refried beans much smoother than others
How do you thicken homemade refried beans?
Now first off I don’t think you need to do that to this recipe.
- If you allow them to cool for 30 minutes it will thicken nicely.
- BUT if you insist, you can whisk some cornstarch and water, and gradually whisk it into the liquid surrounding the beans.
- To thin, add some broth to make a sort of bean soup which is really delicious too.
Hope this helps you understand how to make homemade refried beans
What to serve with pressure cooker refried beans
- We have used these to make our fun 7 layer dip pizza recipe for get togethers!
- Salsa chicken is a great recipe to make with this for dinner.
- Instant Pot Mexican pizza is to die for and just right for a pair like this.
- Our pressure cooker beer can chicken goes with just about any side dish like this.
- Pork carnitas are always in need of some refried beans.
Directions work for Instant Pot, Crockpot Express or as a Ninja Foodi recipe for homemade refried beans.
- You should try our black beans, pressure cooker pinto beans and Instant Pot carnitas too!
How long do homemade refried beans last in the fridge?
If you have extras to store you can keep them in a freezer bag free from air for 3-4 days. Beyond that I would freeze them or make something that night with them, like our 7 layer dip pizza!
Can you freeze homemade refried beans?
This is assuming you have any leftover beans of course, we usually do not when we have taco Tuesday or burritos for dinner.
If you do have some extras though they do freeze great and don’t change in texture or flavor. If they are in the freezer for a really long time they might become dry, but if you just mix in some water or olive oil you can thin them out again. Use airtight containers for storage.
Easy Instant Pot recipe
Yes you can make these in your slow cooker but who wants to soak for 24 hours??! If you’re looking for more Instant Pot bean recipes and more, here’s a way to get them delivered to your email each week. (below)
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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉
Pressure Cooker Refried Beans
Ingredients
- 16 oz pinto beans dry
- 1.5 c onion diced
- 7 c vegetable broth
- 6 oz chiles diced
- 1.5 tsp seasoned salt
- 1 tsp cumin
- 2 tbsp apple cider vinegar
- 1 tsp Tobasco optional, can dice jalapenos and use those for heat too
Instructions
- Put all ingredients above inside your pressure cooker, stir together.
- Close your lid and steam valve and set to high pressure for 60 minutes.
- Allow to naturally release for 15 minutes, then release rest of pressure.
- Lift lid and stir.
- Turn pot off and use a collander to drain liquid away but do it over a bowl so you can use some of this liquid if desired later.
- Use a blender, either emersion or a regular blender to blend your drained bean mixture. If using an emersion blender put beans back into your pressure cooker and blend. Add a little bit of liquid you drained off (or use taco sauce or broth for added liquid) to thin out the beans until they’re the consistency you want.
- If using a traditional blender, like we did, put all beans in with a few tbsp. of liquid I removed and pulsed, then use a spoon to make sure top beans move to bottom to get blended smooth as well.
- Add a bit more liquid to thin out if desired. Blend until your refried beans are the consistency you want.
KATIE says
Okay, I don’t know if it was intentional or not but I plan to use this recipe simply because of the “My Big Fat Greek Wedding” reference… omg I died laughing as I read your description of the origins of “refrained beans” in the dad’s voice. If you have no idea what I’m talking about, please watch the movie and then read that part again. Lol
Katie says
*refried… darn autocorrect
Ashley says
I made this tonight for the first time and my scatter brain forgot to strain before I blended with immersion blender. So I added corn starch slurry and they thickened right up! Very tasty! Will be making again and following directions better!
myzeri18 says
PERFECTION!!! I made a tiny tweak… I omitted the cumin and put taco seasoning in its place, and I used 6 tsp chicken bullion powder with 7 cups water. Otherwise I followed to the T and literally perfection! Plus I had enough remaining stock to make soup. I can’t believe how impressed I am. Thank you!!
The Typical Mom says
Yay
lisa says
How long would I cook 32 oz of beans? 120 min?
Dianne says
Can black beans be substituted in this recipe?
Jackie says
Hi. I made these last night, as part of our Cinco de Mayo Taco Tuesday, and they were great. So god that my 9 year old just microwaved some and is grabbing the chips – along with his apple for breakfast :-). I had some bacon fat and added that and it gave them a Smokey flavor too.
Thanks for giving us this easy recipe.
Jennie says
This was absolutely fantastic! Thank you for sharing for us to recreate!
Sherry L Neet says
Can I use beef broth, I’m out of Veg broth.
Sherry
The Typical Mom says
Totally
Allie says
Have you tried freezing leftovers?
Viki says
I always freeze my beans in 2-cup containers.
Julie says
When you say entire bag of dry beans, does that mean all 32oz?
Olivia says
I loved this recipe! I would add some more Garlic Powder next time and possibly add in some Cajun seasoning and then I think it would be perfect. I really enjoyed it and loved how easy it was! The left over liquid would make a awesome vegetable soup broth as well so nothing goes to waste! Thank you for the recipe!
Michelle says
Super easy and delicious recipe, thanks for sharing!
The Typical Mom says
Glad it was a hit
The Typical Mom says
Glad you loved it
Diane Gaylor says
Hey, Justine! Getting ready to try this recipe but wanted to tell you my daughter lives in Murrieta!
The Typical Mom says
Yay! We actually moved 2 years ago to ID but that’s fun
Andrea says
I am wondering if the beans can be canned after?
The Typical Mom says
I haven’t done that so I am unsure.
Carissa says
You cannot can beans that have been puréed. You’d need to can the beans first, and mash/refry them when you want to use them. Check out the National Center for Home Food Preservation website. They’ll guide you on how to do the beans.
Amanda says
Delicious, flavorful and easy!!!
The Typical Mom says
yay!!
Laura Webb says
These sound great, but I’m worried about the high sodium content. Is it coming from the broth ? Is there a lower sodium option ?
The Typical Mom says
Probably. You can just use water if you like.
Anna says
I don’t see any amounts of liquid used, etc. only the list of ingredients. I’m not good at just guessing amounts. Can you add how much vegetable broth etc that you used?
The Typical Mom says
Look at the recipe card below with all the instructions, it shares all the amounts there.
Jennifer Farley says
This recipe has me wanting to make dips and burritos!
The Typical Mom says
Our fave too
David Ferguson says
Homemade Frito Bean Dip
15 oz Refried Beans (or 1 1/2 cups homemade refried beans)
6 Jalapeno slices (from jarred Jalapenos)
2 tsp Jalapeno juice (from jarred Jalapenos)
1/4 tsp Sugar.
1/4 tsp Onion Powder.
1/4 tsp Paprika.
1/8 tsp Garlic Salt.
1/8 tsp Cayenne Pepper.
Chrysa Duran says
I absolutely love refried beans, but not how long it takes to make them. I’m definitely trying your recipe!
The Typical Mom says
It’s so easy now!