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

Nothing beats the creamy, velvety texture of homemade refried beans, and this Instant Pot Refried Beans Recipe makes whipping them up so incredibly simple and satisfying. You get that classic restaurant flavor but with way less fuss—and bonus, it’s perfect for meal prep.

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 quickly became a staple in my kitchen because it captures that perfect balance of smoky, spicy, and rich flavors, while saving tons of time. I love how straightforward it is, and you’ll see just how much better homemade beans taste than canned ones.

Hands-off cooking: The Instant Pot does most of the work, so you can relax or prep other dishes while it cooks.
Deep, authentic flavor: This recipe uses jalapeño, chili powder, and lard to get that truly traditional taste that’s hard to beat.
Customizable texture: Whether you like it chunky or ultra-smooth, you can mash the beans to suit your cravings.
Perfect for meal prep: Make a big batch and store leftovers easily for quick, delicious sides all week long.

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 key role in layering flavors and textures. Plus, I’ve included a few shopping tips to help you pick the best options for a stellar batch of beans every time.

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 or vegetable oil: Used for sautéing to bring out the sweetness in the onions without overpowering the beans with extra flavor.
Yellow onion: Adds natural sweetness and depth; don’t skip it because it really balances the spices.
Jalapeño (optional): If you like a little kick, jalapeño adds that gentle heat and a fresh, bright note.
Dry pinto beans: The star of the show! Rinse and pick through them well to avoid grit and any debris.
Chicken broth: Using broth instead of water creates a richer base and more savory beans.
Salt: Essential for flavor enhancement—without enough salt, the beans taste flat.
Garlic powder: Gives a sweet garlicky aroma that melds perfectly with the onion and chili powder.
Chili powder: Brings in earthy warmth and subtle smokiness.
Lard: This traditional fat adds silky richness and helps to give the beans that authentic refried texture; it’s worth seeking out in the baking aisle.

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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 like to think of this as a base recipe that you can tweak to suit your mood or pantry. Sometimes I swap the chicken broth for veggie broth to keep it vegetarian-friendly or add a smoky chipotle pepper to amp up the flavor. You’ll find it’s super forgiving and invites creativity.

Spicy version: Adding a chipotle pepper in adobo sauce during the sauté step gives a smoky, spicy depth that’s irresistible.
Vegetarian swap: Use vegetable broth instead of chicken broth, and skip the lard for olive oil to keep it fully plant-based.
Extra creamy beans: Stir in a splash of cream or a dollop of sour cream at the end for luxe richness.
Simplified quick beans: Use canned pinto beans and adjust the cooking time—I'll share tips below so you don’t overcook.

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

Step 1: Sauté the Aromatics

Set your Instant Pot to Sauté mode and add the corn oil. Once it’s shimmering hot, toss in the diced onion and jalapeño slices (if using). Cook for about 3 minutes until the onions soften and get a little translucent—you want them tender but not browned. This step brings out natural sweetness that’s just magic in the finished dish.

Step 2: Add Beans and Spices

Next, pour in the rinsed pinto beans, chicken broth, salt, garlic powder, and chili powder. Give everything a quick stir to combine. Seal the lid on your Instant Pot and make sure the valve is set to the sealed position so pressure can build properly.

Step 3: Pressure Cook and Release

Set the Instant Pot to cook on high pressure for 45 minutes. When time’s up, let it Natural Pressure Release (NPR) for 20 minutes—this gentle release helps keep the beans intact and tender. After 20 minutes, carefully switch the valve to venting to release any remaining pressure.

Step 4: Fry and Mash the Beans

Remove the beans and their cooking liquid from the pot into a separate bowl—it’ll be hot, so take care! Wipe out the pot insert, then return it to the Instant Pot base and switch to Sauté mode. Melt the lard until it bubbles lightly, then add the beans back in. Fry the beans for a few minutes, stirring occasionally, then grab a potato masher and smash them to your preferred texture. Turn the Instant Pot off and get ready to enjoy.

Top Tip

After making this recipe a dozen times, I’ve found some little tricks that really lift your Instant Pot refried beans from good to unforgettable. These simple tips save you time and keep your beans tasting fresh and perfectly textured every time.

Don’t skip the Natural Pressure Release: Letting the pot cool down naturally for those 20 minutes helps the beans soften evenly without turning into mush.
Mash to your liking: I test the beans after frying to see if they hold together—the beauty is that you can keep mashing for a smoother texture or leave some chunks if you prefer.
Use lard or rendered fat: I’ve tried butter and oils, but lard really gives that authentic creamy mouthfeel classic refried beans are known for.
Watch the salt: Always salt after initial cooking and taste before adding more—you can always add, but you can’t take salt out!

How to Serve Instant Pot Refried Beans Recipe

Garnishes

I like to finish my refried beans with a sprinkle of chopped fresh cilantro and a squeeze of lime right before serving. It adds a burst of freshness that cuts through the richness beautifully. Sometimes I crumble a bit of queso fresco or shredded cheddar on top too—it just feels like an extra hug in every bite.

Side Dishes

These Instant Pot refried beans pair wonderfully with classic Mexican staples—think warm corn tortillas, fluffy Spanish rice, and a bright pico de gallo salad. I’ve also served them alongside grilled chicken tacos or as a hearty side with enchiladas, and each time they bring that comforting, hearty element that rounds out the meal.

Creative Ways to Present

For a festive party, I sometimes spread these beans in a shallow dish, top with melted cheese and sliced jalapeños, then broil it until bubbly and golden. It’s like a refried bean dip that everyone can scoop up with tortilla chips. Another fun idea I tried was layering them in burrito bowls for guests to customize their own bowls at a gathering.

Make Ahead and Storage

Storing Leftovers

Leftover refried beans store beautifully in an airtight container in the fridge for up to 4 days. When I make a big batch, I immediately portion it out in containers so it’s ready to grab for quick lunches or sides during the week.

Freezing

Freezing this recipe works wonderfully as well. Just cool the beans completely, then transfer to freezer-safe bags or containers. You can freeze for up to 3 months. When you’re ready to use, thaw overnight in the fridge before reheating.

Reheating

I reheat leftover refried beans gently over low heat on the stove, stirring often to prevent sticking. Sometimes I add a splash of water or broth to loosen them back up if they’ve thickened too much. Microwaving works too, just cover and heat in short bursts, stirring in between.

Frequently Asked Questions:

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

You can, but adjust the cooking time since canned beans are already cooked. For best results, sauté aromatics, add drained canned beans with the spices and a bit of broth, then cook on manual mode for about 5 minutes to meld flavors. Skip the initial long pressure cook step.

What can I substitute for lard if I don’t have any?

If you don’t have lard or prefer not to use it, vegetable shortening, bacon fat, or even butter can work as substitutes. Keep in mind lard provides a unique richness and authenticity, but these alternatives will still yield tasty beans with good texture.

Why is the Natural Pressure Release important for this recipe?

Allowing the Instant Pot to naturally release pressure for 20 minutes lets the beans finish cooking gently and soak up the flavors. Quick releasing right away can leave beans undercooked or cause them to break apart too much, resulting in a less desirable texture.

Can I double this Instant Pot Refried Beans Recipe?

Absolutely! You can double the ingredients and still use the same cooking time and Natural Pressure Release. Just be sure not to fill your Instant Pot more than halfway to avoid safety issues and ensure it cooks correctly.

Final Thoughts

Making refried beans in the Instant Pot has honestly changed the way I cook them forever—less waiting, less babysitting, and more delicious results. This Instant Pot Refried Beans Recipe is one I recommend to everyone because it’s just that reliable and scrumptious. Give it a try, and soon you'll have that homemade refried bean flavor at your fingertips anytime you want.