INSTANT POT REFRIED BEANS
Making Instant Pot Refried Beans from scratch has never been easier – dried pinto beans pressure cooked with a bold spice blend and blended into a rich, creamy, and deliciously wholesome plant-based staple. Skip the can and enjoy this vegan refried beans recipe as the perfect base for tacos, burritos, or our crowd-pleasing 7-LAYER VEGAN TACO DIP.
BOLD SPICES & BIG FLAVOR
What makes these Instant Pot Refried Beans truly special is the spice blend. Jalapeños, green chilis, garlic, taco seasoning, and oregano come together to create a deep, layered flavor that puts ordinary refried beans to shame – every bite is rich, savory, and completely satisfying.
CREAMY, DREAMY TEXTURE
Once the beans are pressure-cooked to tender perfection, a quick blend transforms them into a silky, creamy texture that is completely plant-based and wholesome. Scoop them, spread them, dip into them – these homemade refried beans deliver every time.
WHY YOU'LL LOVE THIS...
Creamy, flavorful, and incredibly easy to make, this is the kind of recipe that earns a permanent spot in your weekly rotation. Dried pinto beans are one of the most budget-friendly ingredients you can buy, and a single batch of these vegan refried beans makes enough to feed a crowd. Packed with plant-based protein and fiber, they are as wholesome as they are delicious – and since they freeze beautifully, you can always have a batch on hand for tacos, burritos, dips, and more.
SIMPLE STEPS FOR THESE INSTANT POT REFRIED BEANS
Sauté Onions, Garlic, & Spices
Add Beans & Broth and Pressure Cook for 30 Minutes
Blend Beans Until Smooth and Creamy
Instant Pot Refried Beans Ingredients
STEP 1 – SAUTÉ THE AROMATICS:
- Chop onion and dice jalapeños
- Heat olive oil in Instant Pot on Sauté setting
- Cook onion and jalapeños, then add chilis and spices until fragrant
STEP 2 – ADD BEANS & BROTH:
- Rinse and sort dried pinto beans
- Add beans and vegetable broth to pot and mix well
STEP 3 – PRESSURE COOK:
- Set to Pressure Cook for 30 minutes
- Allow pressure to naturally release for 30 minutes
- Check beans for tenderness – if still firm, replace lid and let sit 15 minutes
STEP 4 – BLEND TO CREAMY PERFECTION:
- Puree with an immersion blender, potato masher, or regular blender
- Taste and adjust seasoning as necessary
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Instant Pot Refried Beans
Equipment
- 1 Pressure Cooker If you don't have a pressure cooker, just cook beans slowly on stovetop until cooked through.
- 1 Immersion Blender If you don't have an immersion blender, you can use a potato masher or blend in blender. For both of these options, allow bean to cool a little longer.
Ingredients
- 1-2 tbsp Olive Oil
- 1 Medium Onion
- 2 Jalapenos
- 1 Can Diced Green Chilis, 7 oz
- 2 tbsp Minced Garlic
- 1 tbsp Taco Seasoning
- 2 tsp Salt
- 2 tsp Oregano
- 1 Bay Leaf
- 1 Bag Dried Pinto Beans, 16 oz
- 1 Container Vegetable Broth
Instructions
- Roughly chop onion; seed and dice jalapeños.1 Medium Onion, 2 Jalapenos
- Heat a generous drizzle of oil in the Instant Pot on the Sauté setting.1-2 tbsp Olive Oil
- Add onion and jalapeños to pot and cook about 3 minutes until onions start to become translucent.
- Add all chilis and seasonings to pot and mix well.1 Can Diced Green Chilis, 7 oz, 2 tbsp Minced Garlic, 1 tbsp Taco Seasoning, 2 tsp Salt, 2 tsp Oregano, 1 Bay Leaf
- Cook another 2-3 minutes until spices are fragrant.
- Rinse beans in cold water using a colander and discard any damaged beans.1 Bag Dried Pinto Beans, 16 oz, 1 Container Vegetable Broth
- Add beans and broth to pot and mix well.
- Cancel Sauté setting and set to Pressure Cook for 30 minutes. Note: it will take about 15 minutes to fully pressurize.
- Once cooking is complete, allow pressure to naturally release for about 30 minutes, then release remaining pressure and remove lid.
- Check beans for tenderness - if still firm, replace the lid and let sit for another 15 minutes.
- Allow beans to cool slightly.
- Puree bean mixture until creamy. Note: There are three ways to blend the beans into that signature creamy texture. An immersion blender is the easiest since you blend right in the pot while everything is still hot. A potato masher gives a chunkier, more rustic result. A regular blender also works - just be sure to cool the beans longer and work in batches.
- Taste and adjust seasoning as necessary.
Notes
■ Refrigerate and use within 4-5 days, or freeze for up to 3 months.
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FAQ'S FOR THIS INSTANT POT REFRIED BEANS RECIPE
1. Can I make refried beans without an Instant Pot? Absolutely – simply cook the beans on the stovetop for 1.5 to 2 hours until tender, then blend as directed. The Instant Pot just makes the process faster and hands-off, but the result is just as delicious either way.
2. How do I store and freeze these homemade refried beans? Refrigerate leftovers in an airtight container and use within 4-5 days. These vegan refried beans also freeze beautifully – store in freezer-safe containers for up to 3 months and thaw overnight in the refrigerator when ready to use.
3. My beans turned out too thick – what do I do? This is completely normal – beans naturally thicken as they sit and cool. Simply add a splash of vegetable broth or water and stir until you reach your desired consistency. This works whether the beans are freshly made or reheated from the refrigerator.
4. Can I adjust the spice level in this recipe? Definitely – the jalapeños are easy to dial up or down based on your preference. For a milder version, skip the jalapeños entirely and let the green chilis and taco seasoning carry the flavor. For extra heat, add a few seeds from the jalapeño or a pinch of cayenne to the spice blend.
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