There’s something magical about creamy, flavorful refried beans that taste like they’re straight from your favorite Mexican restaurant. This Instant Pot version delivers that rich, velvety texture and smoky depth in just over an hour, with minimal hands-on effort. Perfectly spiced and packed with protein and fiber, these beans are a hearty, wholesome addition to tacos, burritos, or even as a dip.
With just 5 minutes of prep and a hands-off cooking process, you’ll savor the aroma of garlic, cumin, and tender pinto beans as they transform into a luscious, restaurant-worthy dish. Each bite is a comforting blend of earthy flavors and smooth, melt-in-your-mouth goodness—proof that homemade can be just as indulgent as dining out.
What You’ll Need for Restaurant-Style Refried Beans
- 3 cups dry pinto beans, rinsed (or substitute with black beans for a different flavor)
- 1 onion, peeled and quartered (yellow or white onion works best)
- ⅓ jalapeno pepper, seeded and diced (adjust to taste; omit for milder beans)
- 2 Tablespoons minced garlic (about 4-5 cloves)
- 3 teaspoons salt (adjust to taste)
- 1 ½ teaspoons ground black pepper
- ¼ teaspoon cumin (optional, but adds depth of flavor)
- 4 cups chicken broth (vegetable broth works for a vegetarian option)
- 3 cups water
How to Make Instant Pot Refried Beans
- Place the liner into your Instant Pot.
- Add the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin to the liner.
- Pour in the water and chicken broth.
- Secure the lid on the Instant Pot and move the valve to the SEALING position.
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
- Once cooking is complete, allow the pressure to release naturally (this will take 15-25 minutes).
- Carefully open the lid and drain the excess liquid from the beans, reserving the liquid in a separate bowl.
- Using a potato masher or handheld electric mixer, mash the beans until they reach your desired consistency. Add ½ cup – 1 cup of the reserved liquid back in as needed for creaminess.
- Serve warm and enjoy your restaurant-style refried beans!
Delicious Toppings and Serving Ideas
Elevate your refried beans with toppings like crumbled cotija cheese, fresh cilantro, or a dollop of sour cream. Serve them as a side dish with warm tortillas, or use them as a filling for tacos, burritos, or nachos. For a restaurant-style touch, drizzle with queso fresco or a squeeze of lime juice.
Storing and Reheating Like a Pro
Store leftover refried beans in an airtight container in the fridge for up to 5 days. To reheat, simply warm them in a skillet over medium heat, adding a splash of water or broth to restore creaminess. You can also freeze them for up to 3 months—thaw overnight in the fridge before reheating.
Customize Your Beans: Recipe Variations
Swap pinto beans for black beans or a mix of both for a unique twist. For a vegetarian version, use vegetable broth instead of chicken broth. Add a smoky flavor by stirring in a pinch of smoked paprika or a few drops of liquid smoke during mashing.
Time-Saving Tips for Busy Cooks
To save time, rinse and sort your beans the night before. If you’re in a hurry, use the quick release method after cooking, but note that the beans may be slightly firmer. For smoother beans, blend them with an immersion blender instead of mashing.
Why Natural Release Matters
Allowing the pressure to release naturally ensures your beans are perfectly tender and prevents them from splitting. If you’re short on time, you can do a quick release after 10 minutes of natural release, but the texture may vary slightly.
Instant Pot Refried Beans Recipe (Restaurant Style)
Equipment
- Instant Pot
Ingredients
- 3 cups dry pinto beans, rinsed
- 1 onion, peeled and quartered
- ⅓ jalapeno pepper, seeded and diced more or less depending on how hot you prefer your beans
- 2 Tablespoons minced garlic
- 3 teaspoons salt
- 1 ½ teaspoons ground black pepper
- ¼ teaspoon cumin optional
- 4 cups chicken broth
- 3 cups water
Instructions
- Place the liner into the Instant Pot.
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into the liner of the Instant Pot.
- Pour in the water and the chicken broth.
- Place the lid on top of the Instant Pot. Move the valve to SEALING.
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
- Let the pressure do a natural release when it’s done (will take 15-25 minutes). Drain the excess liquid from the beans and set liquid aside.
- Using a potato masher or handheld electric mixer, mash the cooked beans until they reach the desired consistency. Add drained liquid back in as needed (I usually add 1/2 cup – 1 cup of liquid back in).
- Serve and enjoy!