Instant Pot Refried Beans
Prep time
Cook time
Total time
A faster way to make delicious authentic homemade refried beans. The perfect side dish for any of your favorite Mexican meals.
Recipe type: Instant Pot
Serves: 8-10 cups
  • 1½ lbs dry pinto beans, washed and drained
  • 2 large onions, chopped
  • 1 whole head garlic, crushed or chopped
  • 1 tbsp + 1 tsp salt
  • 1 tbsp white vinegar
  • 12 cups water. (Do not exceed fill line)
  • Optional add-ins: Cilantro, jalapeno, lime juice
  • ½-2/3 cup oil, canola, vegetable, or bacon grease work great
  1. Place rinsed and drained beans in your 6 quart Instant Pot.
  2. Add the chopped onions, garlic, salt, vinegar, and water.
  3. You can also add any of the optional add-ins at this point.
  4. Put the lid on and set Instant Pot to high pressure for 1 hour and 20 minutes.
  5. When beans have finished pressuring in the instant pot, you can either let it naturally release, or if you are in a hurry you can do a quick release. Always be careful when doing a quick release. I suggest putting a hand towel over the release valve to help keep the steam and spray from getting on your cupboards or anything else.
  6. Once pressure has been released, remove the lid and carefully drain about ⅔ of the liquid out of the beans. I reserve about a cup of that water in case I need to add a little more back into the beans.
  7. Add the oil to the partially drained beans and using an emulsion blender carefully blend the refried beans, the remaining bean water, and the oil until they reach the consistency you prefer for your refried beans.
  8. Serve immediately or let cool and store in the fridge for up to 5 days or in the freezer for up to six months.
Recipe by Real Life Dinner at