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 something so comforting and satisfying about homemade refried beans, and this Instant Pot Refried Beans Recipe makes it effortless to get that rich, creamy texture without hours on the stove. Trust me, once you try it, you’ll wonder why you ever bought canned!

A close-up of a white bowl filled with refried beans mixed with melted shredded orange cheese spread on one half, showing a creamy and thick brown texture on the other half. Two silver spoons are inserted into the bowl's center, slightly lifting the beans. The bowl is on a white marbled surface with some green herbs blurred 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’ve made refried beans from scratch a bunch of different ways, but using the Instant Pot takes away so much of the fuss. It’s a total game-changer for prep time and flavor depth, especially if you love a slightly smoky, authentic taste.

Hands-off cooking: Let the Instant Pot do the heavy lifting while you prep other meal components or simply relax.
Deep, authentic flavors: Sautéing onion and jalapeño first builds layers of flavor you just can't get from canned beans.
Flexibility and control: Adjust the spice and texture easily to match your preferences (I’ll share how later!).
Make ahead friendly: The beans store well and reheat beautifully, which means you have delicious leftovers to enjoy all week.

A close-up view of a white bowl filled with smooth refried beans topped with melted bright orange shredded cheddar cheese. A silver spoon holds a scoop of the beans mixed with the melted cheese above the bowl, showing the creamy texture and the soft layer of cheese melting into the beans. The bowl rests on a white marbled surface with soft green leaves blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient plays a key role to give these beans that melt-in-your-mouth creamy feel and rich flavor. I find using dried pinto beans and cooking them in chicken broth (or veggie broth if you prefer) gives them the best depth right from the start.

Flat lay of a small white ceramic bowl of golden corn oil, a small mound of diced yellow onion, half a fresh green jalapeño sliced, a small white bowl filled with dried pinto beans, a small white bowl with rich chicken broth, a small white bowl of coarse salt, a small white bowl of pale garlic powder, a small white bowl of deep red chili powder, and a small chunk of natural 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 or vegetable oil: This starts the sauté process and adds a subtle, neutral base that lets flavors shine.
Yellow onion: Provides sweetness and a gentle bite once sautéed until tender.
Jalapeño (optional): Adds a little heat and complexity; you can skip it or swap for milder peppers if you want.
Dried pinto beans: The star ingredient, soaking up all those spices and transforming into creamy refried beans.
Chicken broth: Cooking beans in broth infuses them with umami, making the beans much tastier than water alone.
Salt, garlic powder, chili powder: Essential seasonings that build the classic refried bean flavor.
Lard: This might surprise you, but it’s what gives traditional refried beans their silky richness and authentic taste. You can substitute with bacon fat or butter, but lard is my personal favorite.

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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 the best parts about this Instant Pot Refried Beans Recipe is how much room you have to make it your own. I tend to tweak the spice level and texture depending on what I’m serving it with or who I’m cooking for.

Variation: Sometimes I add chopped cooked bacon along with the lard for an extra smoky flavor — trust me, it’s a winner at gatherings.
Mild version: Omit the jalapeño and reduce chili powder if you’re cooking for kids or sensitive palates.
Vegan swap: Use vegetable broth and replace lard with olive oil or vegan butter to keep it plant-based and still delicious.
Smoother beans: For ultra-smooth beans, after frying and mashing, pulse the beans a few seconds in a food processor or blender (careful not to overdo it, you want a good balance).

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

Step 1: Sauté the aromatics

Turn your Instant Pot to Sauté mode and add the corn oil. When it’s hot, toss in the diced onion and jalapeño slices. Let them soften for about 3 minutes, stirring occasionally until the onion is translucent and fragrant. This step builds the flavor base for your beans, so don’t rush it!

Step 2: Add beans and seasonings

Next, add your rinsed dried pinto beans along with the chicken broth, salt, garlic powder, and chili powder. Give everything a quick stir so the spices start mixing in. Place the lid on and set the valve to the sealed position—this is crucial for building pressure.

Step 3: Pressure cook and release

Set the Instant Pot to HIGH pressure for 45 minutes. Once it finishes cooking, let it naturally release pressure for 20 minutes—this slow cool-down helps the beans finish cooking perfectly without splitting. Then, carefully do a quick release for any leftover pressure.

Step 4: Mash and fry the beans

Remove the beans and cooking liquid with a slotted spoon into a bowl (watch out—they’ll be hot!). Discard or save the cooking liquid for thinning later if needed. Return the Instant Pot liner to the pot and turn on Sauté mode. Melt the lard until it’s sizzling gently, then add the beans back in. Let them fry for a few minutes before mashing with a potato masher to your desired consistency. This final step gives you that authentic refried texture and flavor you crave.

Top Tip

I’ve made refried beans countless times, and these little pointers truly elevate the taste and texture every single time. They took me a bit of trial and error to figure out, but that experience is your shortcut!

Don’t skip sautéing: Never underestimate how much sautéing the onion and jalapeño first boosts the depth of flavor.
Natural pressure release is key: Letting the pressure release naturally keeps the beans tender and prevents them from becoming mushy or splitting.
Mash while frying: Mashing the beans in hot lard lets you control how creamy they get while adding that signature rich taste.
Don’t overfill the Instant Pot: I learned the hard way that filling past half the pot can block steam vents and extend cooking time unnecessarily.

How to Serve Instant Pot Refried Beans Recipe

instant pot refried beans - Serving Suggestion

Garnishes

I like topping my refried beans with fresh cilantro, a sprinkle of crumbled cotija cheese, and a squeeze of lime just before serving. The lime adds a little brightness that perfectly balances the richness, and cotija brings a salty crumbly texture that’s hard to beat.

Side Dishes

This recipe pairs beautifully with tortilla chips for scooping or alongside Mexican rice and grilled meats like carne asada or chicken tinga. I also love it alongside a crunchy cabbage slaw for a refreshing bite.

Creative Ways to Present

For festive meals, try layering these beans in a Mexican dip with guacamole, sour cream, and salsa, or spoon them over nachos with melted cheese and jalapeños. It’s always a crowd-pleaser and makes the beans feel extra special.

Make Ahead and Storage

Storing Leftovers

I store leftover beans in an airtight container in the fridge, and they’ll keep well for up to 4 days. When I made a big batch for a family gathering, I was so glad I had these ready to reheat!

Freezing

Freezing works great, too. I portion mine into freezer-safe containers or bags, leaving some space for expansion. When thawed, the beans reheat with just a quick stir and a little added water or broth to refresh creaminess.

Reheating

To reheat, I gently warm the beans in a skillet over medium heat, adding a splash of broth or water as needed. Stir frequently so they don’t stick, and mash a little if the texture has changed. Avoid the microwave if you can for best flavor and consistency.

Frequently Asked Questions:

Can I use canned beans for this recipe?

While you can use canned pinto beans, the Instant Pot method is designed to cook dried beans for the best flavor and texture. Canned beans won’t require the full 45-minute pressure cook time, so if you want to use them, try mashing and frying directly, but the flavor won’t be quite as rich or fresh.

Do I have to use lard in this recipe?

Lard is traditional and adds incredible richness, but you can substitute with vegetable oil, bacon fat, or butter if you prefer. For vegan versions, olive oil or vegan butter also works well, although the flavor will vary slightly.

How spicy are these beans?

The recipe includes jalapeño and chili powder which gives a gentle heat, but it’s easily adjustable. You can skip the jalapeño or reduce the chili powder for a mild flavor, or add more if you love spice.

Can I double the recipe for a bigger batch?

Absolutely! This recipe doubles well by simply doubling the ingredients. Keep the cooking time and natural pressure release time the same, but be careful not to fill your Instant Pot more than half full to avoid pressure issues.

Final Thoughts

This Instant Pot Refried Beans Recipe has quickly become one of my staples. It’s comforting, authentic, and doesn’t tie you down for hours cooking. Plus, the way the Instant Pot brings out the beans’ natural creaminess with minimal effort makes it a total kitchen win. Give it a try—I’m betting you’ll love it as much as I do!