Pressure Cooker Refried Beans
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5 from 6 votes

Pressure Cooker Refried Beans

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! 
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: beans, instant pot, pinto beans, pressure cooker, refried beans
Servings: 10
Calories: 90kcal
Author: The Typical Mom



  • 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.


Serving: 3oz | Calories: 90kcal | Carbohydrates: 17g | Protein: 4g | Sodium: 1010mg | Potassium: 291mg | Fiber: 4g | Sugar: 3g | Vitamin A: 510IU | Vitamin C: 26.6mg | Calcium: 31mg | Iron: 1.3mg