Instant Pot Refried Beans

Contributor: Kathy Hester

I’m never without refried beans in the house. I keep them in single servings portions in the freezer, and make them at least one a month. Having a batch of creamy and flavorful beans is the basis of any quick and easy meal.
Use a 6 or 8 quart Instant Pot or halve recipe and cook in 3 quart.

  • Author: Kathy Hester
  • Prep Time: 15 minutes
  • Soaking Time: 8 hours
  • Cook Time: 15 minutes
  • Total Time: 8 hours 30 minutes
  • Yield: 8 servings 1x
  • Category: Side Dish
  • Method: Instant Pot
  • Cuisine: Mexican


  • 1 and 1/2 cups dry pinto beans
  • 8 cups water, divided
  • 2 Tbsp. olive oil
  • 1 cup chopped onion
  • 2 tsp. chili powder
  • 1 tsp. ground cumin powder
  • 1 tsp. garlic powder
  • 1 tsp. smoked paprika
  • 3 Tbsp. chopped pickled jalapenos
  • 1 Tbsp. Mexican oregano or marjoram
  • 1 tsp. salt
  • Juice of 1/2 a lime


  1. Place the dry beans in a large bowl that’s at least twice the size of the dried beans, and fill about 3/4 full with water, around 6 cups. Soak for 8 hours.
  2. Drain the soaked beans and set aside.
  3. Heat the olive oil in your Instant Pot on high sauté until warm, then add the onions and sauté until translucent. Add the chili powder, cumin powder, garlic powder, and smoked paprika and sauté until fragrant, about 1 minute. Turn the IP off. 
  4. Then add the remaining 2 cups of water, soaked beans, pickled jalapenos, and Mexican oregano. Cook on high pressure for 15 minutes, then let the pressure release manually for 15 minutes.
  5. You can mash the beans with a potato masher to give the refried beans some texture or use an immersion blender to blend them smooth.