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 dried pinto beans, 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 deeply comforting about creamy, soulful beans, and this Instant Pot Refried Beans Recipe absolutely nails that cozy vibe. It’s easy, fast, and gives you that homemade touch that canned just can’t match.

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

This Instant Pot Refried Beans Recipe is a game changer because it’s both deliciously traditional and modern-day easy. I love how it brings out that classic refried bean flavor without hours of soaking or babysitting a stove pot.

Speedy Cooking: The Instant Pot pressure cooks dried beans beautifully fast, saving you precious time.
Real Ingredients: No canned beans here—just simple pantry staples that combine into pure comfort.
Perfect Texture: The finishing step frying the beans in lard creates that authentic creamy and slightly crispy edge I’m obsessed with.
Customizable Heat: Adding jalapeño is optional, so you can control the spice level to suit your taste.

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

The magic of this Instant Pot Refried Beans Recipe lies in the simplicity and quality of the ingredients. Each one plays a role in building layers of flavor and texture that bring out the best in these humble beans.

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: I like corn oil for its neutral flavor and high smoke point—perfect for sautéing without overpowering the beans.
Yellow Onion: Adds natural sweetness and depth; make sure to dice it finely so it cooks evenly and melts into the beans.
Jalapeño: Totally optional, but it adds that gentle kick without overwhelming the dish—feel free to deseed it for milder heat.
Pinto Beans: The star of the show! Dried beans yield the best creaminess compared to canned, but make sure to rinse and pick through them first to avoid any small stones or debris.
Chicken Broth: Using broth instead of water amps up the savory flavor, making these beans extra tasty even before frying.
Salt: Essential to bring out all the flavors; I go with half a tablespoon here because these beans can take the salt well.
Garlic Powder: A subtle boost of umami with zero hassle—perfect for busy days.
Chili Powder: Adds warmth and a hint of smoky spice without too much heat.
Lard: The secret ingredient for authentic refried beans—it creates that traditional richness and crispy bottom that I crave. You can find it in most baking aisles.

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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

I love playing around with spice levels and textures when I make this Instant Pot Refried Beans Recipe. Sometimes I like them super smooth; other times, I leave a few beans whole for a rustic feel—totally up to your mood and meal plan.

Variation: I’ve swapped the chicken broth for vegetable broth to make it vegetarian without losing flavor—worked beautifully!
Spice It Up: Adding smoked paprika or cumin can give an extra smoky twist I adore on tacos night.
Heat Adjustment: Skip the jalapeño or add a serrano pepper if you want more kick. I find slicing it thin distributes the heat evenly.
Fat Swap: If you’re not a lard fan, butter or even olive oil works, though it won’t have quite the same authentic “refried” texture.

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

Step 1: Sauté Aromatics for Flavor

Start by turning your Instant Pot to Sauté mode and heating up the corn oil. Once it’s shimmering, toss in the diced onion and jalapeño slices. Sauté them for about 3 minutes until the onion turns translucent and tender—this step layers a wonderful sweetness and subtle heat into the beans later.

Step 2: Pressure Cook the Beans

Add the rinsed pinto beans, chicken broth, salt, garlic powder, and chili powder to the pot. Give everything a gentle stir, then secure the lid, ensuring the valve is set to sealing. Set your Instant Pot to cook on HIGH pressure for 45 minutes. Once done, let it naturally release pressure for 20 minutes before letting out any remaining pressure carefully.

Step 3: Mash and Fry the Beans

Remove the cooked beans and liquid from the pot and transfer them to a bowl (watch out, they’ll be hot!). Return the liner to your Instant Pot and switch back to Sauté mode. Add the lard and let it melt until it’s hot and just starting to bubble. Carefully pour the beans back in and let them fry for a few minutes. Use a potato masher to mash the beans until you reach your desired creaminess—somewhere between smooth and chunky is my go-to. Then turn off the Instant Pot and dig in!

Top Tip

Over the years, I’ve learned a few tricks that make this Instant Pot Refried Beans Recipe foolproof and extra delicious. Whether you’re new to pressure cooking beans or just want to elevate your game, these tips will help.

Don’t Skip the Natural Pressure Release: Giving the beans 20 minutes to naturally release locks in creaminess and prevents beans from splitting and drying out.
Rinse and Pick Your Beans: It may sound tedious, but skimming out any debris or tiny stones before cooking saved me a crunchy surprise once—and you want smooth bites, trust me!
Mash While Frying: Mashing the beans during the frying phase allows them to absorb all that lard goodness and develop those crispy bits around the edges I love so much.
Adjust Liquid If Needed: Depending on your bean variety and Instant Pot model, you might want to add a splash more broth next time. The beans should never look dry but also not swimming.

How to Serve Instant Pot Refried Beans Recipe

Instant Pot refried beans - Serving Suggestion

Garnishes

I generally top these refried beans with a sprinkle of sharp crumbled queso fresco or shredded cheddar, a handful of freshly chopped cilantro, and sometimes a dollop of sour cream for creaminess and tang. If I’m feeling zesty, I add a squeeze of lime right before serving.

Side Dishes

These beans pair beautifully with warm tortillas, Mexican rice, and fresh pico de gallo. I often serve them alongside my favorite grilled chicken or steak for a full, satisfying meal.

Creative Ways to Present

For Taco Tuesdays or casual gatherings, I’ve spread these refried beans on tostadas and topped them with avocado slices, pickled onions, and a drizzle of crema. It’s a vibrant, festive way to enjoy them, and guests always love it!

Make Ahead and Storage

Storing Leftovers

Once cooled, I store my leftover refried beans in an airtight container in the refrigerator for up to 4 days. They thicken as they chill, so you might need to add a splash of water or broth when reheating to loosen them up.

Freezing

This recipe freezes wonderfully! Just portion the beans into freezer-safe containers or bags, leaving a little room for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator for best results.

Reheating

I reheat refried beans gently on the stove over low heat, stirring often and adding a splash of broth or water to bring back that perfect creamy texture. Microwaving works too—just cover and stir halfway through to heat evenly.

Frequently Asked Questions:

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

While canned beans can be used in a pinch, this Instant Pot Refried Beans Recipe really shines with dried beans because of the texture and flavor depth. If using canned, skip the pressure cooking step and mash and fry the beans in lard or oil directly.

How spicy are these refried beans?

The level of spice comes mostly from the jalapeño and chili powder. Both can be adjusted or omitted to suit your taste. The recipe is designed to have a gentle warmth rather than intense heat.

Can I make this recipe vegan?

Absolutely! Simply swap the chicken broth for vegetable broth and replace lard with a plant-based fat like olive oil or vegan butter. The beans will still turn out creamy and flavorful.

How long can I keep these refried beans in the fridge?

Stored in an airtight container, these refried beans will stay fresh for up to 4 days in the refrigerator. Reheat gently and add a little liquid if needed to bring back the creamy texture.

Final Thoughts

I genuinely consider this Instant Pot Refried Beans Recipe a staple in my kitchen—so simple yet so satisfying. It’s brought back memories of family dinners and Mexican feasts, and now I’m passing that love on to you. Give it a go; I promise these beans will become your new favorite side dish, ready whenever you want that authentic comfort food fix.