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; 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

There’s something incredibly comforting about homemade refried beans, especially when you can whip them up effortlessly in an Instant Pot. This Instant Pot Refried Beans Recipe nails that rich, creamy, slightly smoky flavor we all adore – and it’s perfect for tacos, burritos, or just scooping up with some chips.

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 plenty of ways, but the Instant Pot makes it so simple and hands-off, you’ll wonder why you didn’t try it sooner. This version gets the texture just right and has a cozy homemade flavor that beats canned every time.

Effortless Cooking: The Instant Pot handles the heavy lifting, freeing you up to get other things done in the kitchen.
Perfectly Creamy Texture: Cooking and then frying the beans in lard inside the pot gives that authentic, silky finish you want.
Customizable Heat: The optional jalapeño adds a subtle kick, but you can dial it up or down easily based on your taste.
Great for Meal Prep: This recipe makes plenty, freezes well, and reheats beautifully, making it a weeknight dinner hero.

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 in this Instant Pot Refried Beans Recipe plays a role in bringing out traditional flavors without fuss. I always recommend rinsing dried beans thoroughly to avoid any gritty bits and selecting good-quality chicken broth for that extra depth.

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 oil: Has a high smoke point, perfect for sautéing onions without burning. You can swap vegetable oil if you prefer.
Yellow onion: Adds natural sweetness and aromatic depth once softened.
Jalapeño (optional): Provides just enough heat and brightness without overpowering the dish.
Dried pinto beans: The star ingredient, offering hearty texture and creamy consistency when cooked right.
Chicken broth: Infuses savory richness into the beans, much better than plain water.
Salt: Essential for bringing out all the flavors.
Garlic powder: Delivers subtle garlicky warmth evenly throughout.
Chili powder: Adds smoky, earthy undertones that complete the classic Mexican profile.
Lard: This traditional fat gives refried beans their signature silky mouthfeel and authentic flavor. You’ll find it in most baking aisles 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 tailor it. Whether you like things spicy or mild, chunky or smooth, there’s room for your personal touch.

Variation: I’ve tried swapping lard for olive oil, and while it’s still tasty, the texture isn’t quite the same – lard really adds that silky finish you can’t beat.

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

Step 1: Sauté the Aromatics

Turn your Instant Pot to Sauté mode and heat the corn oil. Once it’s shimmering, toss in the diced onion and jalapeño slices. Stir them around for about 3 minutes until the onions turn translucent and soft – this step builds your base flavor, so don’t rush it!

Step 2: Add Beans and Seasonings

Now, stir in the rinsed pinto beans along with chicken broth, salt, garlic powder, and chili powder. This flavorful combo is the heart of your refried beans, so make sure everything’s mixed well before sealing the lid.

Step 3: Pressure Cook and Natural Release

Lock the lid and set the valve to the sealed position. Cook on HIGH pressure for 45 minutes. When the timer goes off, I like to let it naturally release for 20 minutes—this gentle step helps the beans cook evenly and keeps them tender without sticking.

Step 4: Mash and Fry in Lard for Creamy Texture

Carefully remove the beans and broth mixture (they’ll be hot, so use oven mitts!). Return just the inner pot liner to the Instant Pot base, switch back to Sauté mode, and melt the lard until bubbly. Add your beans back and let them fry for a few minutes while mashing with a potato masher. This frying step in lard is the secret to that rich, classic mouthfeel – it’s worth every calorie!

Top Tip

After making this recipe several times, a few small tweaks made a big difference in the outcome. These tips help ensure your refried beans turn out just right every single time.

Rinse Beans Thoroughly: Picking through and rinsing the dried beans removes dust and avoids gritty beans in the final dish.
Natural Pressure Release: Don’t skip this step. It prevents the beans from breaking apart too much or sticking to the pot.
Use a Potato Masher: I always find it easier to achieve just the right texture mashing in the pot instead of pureeing—plus, you avoid over-processing.
Avoid Overfilling Instant Pot: When doubling, keep the pot less than half full to prevent safety issues and to let beans cook evenly.

How to Serve Instant Pot Refried Beans Recipe

Garnishes

I love topping my refried beans with a little crumbled queso fresco or shredded sharp cheddar for contrast. A sprinkle of fresh cilantro and a squeeze of lime brighten things up, while sliced avocado adds creaminess. If you’re feeling adventurous, a dash of smoky paprika or chili powder on top is a nice touch.

Side Dishes

Instant Pot refried beans go hand-in-hand with Mexican staples like warm corn tortillas, fluffy Spanish rice, and grilled veggies. They also make a killer side with tacos, enchiladas, or simply as a dip with tortilla chips during casual gatherings.

Creative Ways to Present

For a fun party twist, try serving these refried beans layered in individual mini ramekins with cheese, sour cream, and guac on top. You can also turn them into a luscious bean dip by blending slightly and swirling in some chipotle salsa – perfect for game day or casual entertaining.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store my Instant Pot Refried Beans in an airtight container in the fridge. They keep nicely for about 4 to 5 days, making them great for easy lunches or warming up on busy nights.

Freezing

This recipe freezes wonderfully. Portion beans into freezer-safe containers or bags and freeze for up to 3 months. When ready, thaw overnight in the fridge and gently reheat on the stove or in the microwave with a splash of water to loosen the texture.

Reheating

When reheating, adding a little water, broth, or even a touch of olive oil helps restore the creamy consistency. Warm gently on low heat and stir frequently to prevent sticking or drying out – these beans are forgiving and easy to revive!

Frequently Asked Questions:

Can I use canned beans in this Instant Pot Refried Beans Recipe?

Using dried beans is key for the traditional texture and flavor in this recipe. While you can use canned beans, the cooking time and method would need adjustment, and the beans won’t absorb flavors the same way.

How spicy are the beans with jalapeño?

The jalapeño adds a mild, fresh heat that complements the beans but doesn’t overpower them. You can leave it out for no heat or add more if you want things spicier. Remember to remove the seeds for a gentler kick.

Can I make this recipe vegetarian or vegan?

Absolutely! Swap chicken broth for vegetable broth and substitute the lard with a vegetable oil or vegan butter alternative to keep it plant-based while still delicious.

Can I double this Instant Pot Refried Beans Recipe?

Yes, you can double the ingredients easily, but make sure not to fill your Instant Pot more than halfway. Keep the cooking and natural pressure release times the same to ensure the beans cook consistently.

Final Thoughts

This Instant Pot Refried Beans Recipe has quickly become a staple in my kitchen—it's so dependable, flavorful, and flexible. Whether you’re a seasoned bean lover or just want an easy way to upgrade your Mexican meals, I highly recommend giving it a try. You’ll enjoy the creamy texture and authentic taste, plus the satisfaction of making it from scratch with hardly any effort!