Name: Instant Pot Refried Beans Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tbsp corn oil or vegetable oil; 1/4 cup yellow onion, diced; 1/2 large jalapeño, sliced (optional); 2 cups pinto beans, dried, rinsed and picked through; 4 cups chicken broth; 1/2 tbsp salt; 1/2 tbsp garlic powder; 1 tsp chili powder; 3 tbsp lard, found in the baking aisle

There’s nothing quite like the creamy, rich texture of homemade refried beans, and this Instant Pot Refried Beans Recipe makes it effortless to whip up a batch that tastes way better than canned. You get that perfect balance of smoky, savory flavor with a velvety finish—comfort food done right.

A white bowl filled with two main layers: the bottom layer is creamy brown refried beans with a thick texture, and the top layer is melted bright yellow shredded cheese, mostly covering one half of the beans. Two metal spoons are stuck together in the middle of the bowl, partially sinking into the beans. The bowl is placed on a white marbled surface, and some blurred green cilantro leaves are visible in the background. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Instant Pot Refried Beans Recipe
Top Tip
How to Serve Instant Pot Refried Beans Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Instant Pot Refried Beans Recipe

Why You'll Love This Recipe

I’m honestly kind of obsessed with how simple this Instant Pot Refried Beans Recipe is, and the fact that it yields the kind of flavor and texture you usually only get from a slow simmer on the stove for hours. It’s a total game-changer in my kitchen!

Speed Meets Authenticity: The Instant Pot speeds up the cooking while still delivering that authentic creamy texture you crave.
Minimal Ingredients: Just a handful of pantry staples come together to create deeply flavorful beans.
Customizable Consistency: You decide whether you want your beans chunky or perfectly smooth.
Great for Meal Prep: Make a big batch to enjoy all week or freeze for quick meals down the road.

A white bowl filled with a thick, creamy brown bean dish topped with melted shredded orange cheese. A silver spoon is lifting a scoop of this dish, showing a chunky texture mixed with beans and cheese strands. The surface beneath has a white marbled texture, with fresh green herbs blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient here plays a key role—simple on the surface but the magic’s in how they come together, especially in the Instant Pot, to coax out that classic porky, smoky flavor and luscious texture.

Flat lay of a small white ceramic bowl of golden corn oil, a small white ceramic bowl of finely diced yellow onion, a few fresh sliced green jalapeño rings, a small white ceramic bowl filled with dried light brown pinto beans, a small white ceramic bowl of rich golden chicken broth, a small white ceramic bowl of coarse white salt, a small white ceramic bowl of pale beige garlic powder, a small white ceramic bowl of deep red chili powder, a small white ceramic dish with a chunk of creamy white lard placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p awthu7i m7354615311229779997

Corn oil or vegetable oil: A neutral oil that warms up quickly for sautéing without overpowering the flavors.
Yellow onion: Adds a mild sweetness and depth when sautéed, enhancing the overall richness.
Jalapeño (optional): Brings just the right amount of subtle heat and complexity without overwhelming the beans.
Dried pinto beans: The star of the show—make sure to pick through and rinse well to avoid any grit.
Chicken broth: Infuses savory undertones and ensures the beans cook tender and flavorful.
Salt: Essential for amplifying the beans’ natural flavor.
Garlic powder: A convenient way to add a hint of garlic without overpowering fresh ingredients.
Chili powder: Adds warmth and a touch of smoky spice for a perfect depth of flavor.
Lard: Classic ingredient that makes your refried beans ultra-creamy and rich; you can find it in the baking aisle or specialty stores.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of my favorite things about this Instant Pot Refried Beans Recipe is how easy it is to personalize. I like to adjust the heat level depending on my mood or who’s eating, and sometimes swap out the lard for bacon fat for an extra punch of smoky goodness.

Heat It Up: I’ve added extra jalapeños or a spoonful of chipotle powder for a smoky, spicy twist that really wakes up the beans.
Make It Vegan: Substitute vegetable broth for chicken broth, and swap the lard for olive oil or vegan butter for a plant-based version that still satisfies.
Chunky vs. Smooth: I sometimes leave a quarter of the beans less mashed for texture—gives a lovely rustic feel.

Step-by-Step: How I Make Instant Pot Refried Beans Recipe

Step 1: Sauté the aromatics

First things first, set your Instant Pot to Sauté mode and heat the corn oil. Toss in the diced onion and jalapeño, and cook them until the onion turns soft and translucent—about 3 minutes. This step really builds a savory foundation and wakes up those delicious flavors.

Step 2: Add beans and seasoning

Once your aromatics are fragrant and tender, add in the rinsed pinto beans, chicken broth, salt, garlic powder, and chili powder. Give everything a quick stir so it's evenly distributed. Place the lid on and make sure the valve is set to the sealed position.

Step 3: Pressure cook and natural release

Cook on HIGH pressure for 45 minutes. After that, let the Instant Pot do a Natural Pressure Release (NPR) for about 20 minutes. This slow release helps the beans finish cooking tenderly without bursting. Once the NPR is done, carefully release any remaining pressure and open the lid.

Step 4: Fry and mash the beans

Remove the beans and liquid to a separate bowl—you want to be careful here because they’ll be hot. Then, return the inner pot to Sauté mode and melt the lard until it’s bubbling gently. Add the beans back in and let them sizzle in the lard for a few minutes before mashing. Using a potato masher, mash to your preferred consistency while the beans fry in that luscious fat. When you’re happy, turn off the Instant Pot and get ready to dig in!

Top Tip

Over the years, I’ve learned a few things that really take this Instant Pot Refried Beans Recipe from good to memorable. Trust me, these small tweaks save you from some common pitfalls and help you get the exact texture and flavor you want every single time.

Sauté First: Never skip sautéing the onion and jalapeño—it deepens the flavor far beyond just throwing everything in the pot.
Don’t Skip the Natural Release: That 20-minute wait is key to perfectly soft beans instead of mushy or undercooked ones.
Mash While Frying: I mash the beans as they cook in the lard; it creates a silky, rich finish you can’t get by just pureeing at the end.
Watch Your Instant Pot Size: If you have a smaller model, you might need to extend cooking time because they come to pressure faster—always check doneness before moving to the next step.

How to Serve Instant Pot Refried Beans Recipe

Garnishes

When it comes to garnishes, I keep things simple to let the beans shine: a sprinkle of crumbled queso fresco or cotija, fresh cilantro for brightness, and if I’m feeling fancy, a few diced green onions for crunch. A squeeze of lime definitely makes the flavor pop on warmer days.

Side Dishes

I love pairing these refried beans with homemade corn tortillas or a hearty Mexican rice. They also go great as a side for grilled meats or alongside my favorite tacos. For a casual meal, I’ll serve them with chips for dipping—always a hit!

Creative Ways to Present

For celebrations, I sometimes layer these refried beans in a Mexican dip layered casserole with melted cheese, guacamole, salsa, and sour cream—a party favorite. You can also stuff them inside burritos or flatbreads for a filling, cozy meal that looks as good as it tastes.

Make Ahead and Storage

Storing Leftovers

I put leftover refried beans in airtight containers and store them in the fridge for up to 4 days. They actually taste better the next day as the flavors meld. When reheating, I add a splash of water or broth to loosen them back up—it keeps them creamy and prevents drying out.

Freezing

This recipe freezes beautifully. I portion the beans into freezer-safe containers or zip-top bags and thaw overnight in the fridge before reheating. Leftover beans make quick nachos or a flavorful base for soups anytime you need a shortcut.

Reheating

Reheating is best done gently on the stovetop over low heat, stirring often and adding a little broth or water as needed. You can also microwave in short bursts, stirring between intervals, to keep that smooth texture without drying out.

Frequently Asked Questions:

Can I use canned beans instead of dried beans in this recipe?

I don’t recommend using canned beans for this Instant Pot Refried Beans Recipe since dried beans develop better flavor and creamier texture when pressure cooked. Canned beans also contain liquid that alters the cooking liquid ratio, which can affect consistency.

How spicy will this Instant Pot Refried Beans Recipe be?

The recipe has a mild to medium heat level thanks to the jalapeño and chili powder. You can easily adjust the spiciness by removing the seeds from the jalapeño, reducing the amount used, or adding extra chili powder for more kick. It’s very adaptable to your taste buds!

Can I make this recipe dairy-free or vegan?

Absolutely! Simply swap the chicken broth for vegetable broth and replace the lard with olive oil, coconut oil, or your favorite vegan fat. This way, you keep the creamy texture and rich flavor without any animal products.

How do I know when the refried beans are done cooking?

The beans are done when they’re tender and easily mashable but not falling apart. After the natural pressure release, test a few beans by pressing them between your fingers or mashing gently with a spoon. If they’re soft and creamy, they’re ready to fry and mash.

Final Thoughts

This Instant Pot Refried Beans Recipe is one that’s become a staple in my kitchen because it strikes the perfect balance between effortless convenience and deeply satisfying flavor. I love knowing I can pull it together quickly and share comforting, flavorful beans with my family any night of the week. Give it a try—you might just find yourself making refried beans totally from scratch from now on, too!