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bowl of refried beans with a couple cilantro leaves on top.

Instant Pot Refried Beans

These no soak refried beans are so easy to make and taste delicious.
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Course: Side Dish
Cuisine: Mexican
Keyword: Instant Pot, Pressure Cooker, refried beans
Prep Time: 5 minutes
Cook Time: 45 minutes
Approx. time to come up to temperature + time to naturally release: 45 minutes
Servings: 6
Calories: 297kcal


  • 1 tbsp olive oil
  • 1 small onion
  • 2 cloves garlic
  • 1 1/2 cup chicken broth
  • 1 1/2 cup water
  • 1 pound dry pinto beans rinsed & sorted
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp oregano
  • 1 tsp salt


  • 1. Set the Instant Pot to Saute mode and add theolive oil. When the pot is heated, add the diced onion and minced garlic. Cookuntil the onion is translucent. Turn off the Instant Pot.
  • 2. Add the chicken broth and water. Using aspatula, scrape off any stuck-on onion or garlic bits from the bottom of theInstant Pot.
  • 3. Add the beans and season with chili powder,cumin, oregano, and salt. Stir to combine.
  • 4. Place the lid on the Instant Pot and set toPressure Cook for 45 minutes. Do a natural release when the cook time is over.
  • 5. After the pressure has been released, remove thelid and carefully drain the beans, reserving some of the liquid. Add the beansback to the Instant Pot and pour in ½ to ¾ cup reserved liquid. Using a potatomasher or immersion blender, mash the beans until they are smooth, adding moreliquid if needed.


I included an extra amount of time to account for the time it takes the Instant Pot to come up to pressure and included time for the natural release.


Serving: 1cup | Calories: 297kcal | Carbohydrates: 50g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Sodium: 619mg | Potassium: 1144mg | Fiber: 12g | Sugar: 2g | Vitamin A: 59IU | Vitamin C: 11mg | Calcium: 104mg | Iron: 4mg