Pressure Cooker Refried Beans
Thanks to the magic of a pressure cooker, dry pinto beans cook to perfection in less than 35 minutes (no pre-soaking required). Homemade refried beans have never been easier!
I’ve been promising you a pressure cooker homemade refried beans recipe and here it is!
I’ve used my trusty slow cooker method for several years to make them. Once I fell in love with homemade refried beans, there was no going back. I always have them waiting for me in the freezer.
But, since the excitement of pressure cooking is in full swing, it was time to give you a pressure cooker version.
Let’s detail the merits of making refried beans in the pressure cooker, shall we?
Fast (35 minutes or less cooking time)
No need to soak the beans beforehand
Amazing flavor
One more way to justify a pressure cooker in your life (<—this)
I’ve made these beans many times in both my InstantPot (electric pressure cooker) and my stovetop pressure cooker.
They cook a bit faster (30 minutes) in my beloved, sturdy stovetop model, but the convenience of the amazing InstantPot often makes an extra five minutes of cooking time worth it.
(For more information on why the timing is different between stovetop and electric pressure cookers, among other things, take a look at this Pressure Cooking 101 post).
Additionally, you can cut the cooking time in half for these delectable refried beans. To do that, remember to soak the dry beans for 8-10 hours. Spoiler alert: I never seem to remember to do that.
I usually spoon the finished refried beans into foodsaver bags, seal them right up, and pop them in the freezer. FYI: this is the foodsaver I bought last year and love more than life.
The beany beans defrost really quickly for easy weeknight dinners (bean and cheese quesadillas, anyone?) or to be used in recipes or dips or whatever creative way you feel like using them up.
The flavor and ease of this recipe is amazing! Even though I make tons and tons of recipes in my pressure cooker(s), there are a handful of recipes that actually make a pressure cooker worth having, if that makes sense, and these refried beans are definitely at the top of that list.
I’ve made them a million times like this, and still, every time, it just blows my mind that crunchy, dry, little beans can become soft, flavorful, delicious refried beans in less than an hour. I love ’em.
Since I know many of you will ask, I have to be honest, I haven’t made them in the slow cooker for ages thanks to the speediness of the pressure cooker. It just can’t be beat.
Pressure Cooker Refried Beans
Ingredients
- 1 tablespoon olive oil
- 1 jalapeño, cored, seeded and finely chopped
- 1 small onion, chopped (about 1/2 cup)
- 3-4 cloves garlic, finely minced
- 1 ½ pounds dry pinto beans, rinsed
- 8 cups water
- 4 cups low-sodium chicken or vegetable broth
- 2 teaspoons salt
- 2 tablespoons white vinegar
Instructions
- In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
- Add the rinsed and drained beans, water, broth, salt and vinegar.
- Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
- Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
- Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
- Refrigerate for up to a week or freeze for several months.
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (adapted from my slow cooker refried bean recipe)
155 Comments on “Pressure Cooker Refried Beans”
Honestly the best recipe for pinto beans ever, puts local efforts to shame.
I add more salt, garlic, jalapeño, onion, and monosodium glutamate (stop being racist you 1970s weirdos). but that’s just for my peoples around here lol.
Just don’t forget to soak those beans over night for wildly better results.
I can’t have meats due to unfortunate health issues so I use veggie stock and butter. Always a smashing hit around these parts.
Throw those beans and mild cheddar into a tortilla, thank me later.
Just throw in authentic rojas and verde sauce you made and it all comes into focus. Again you’re welcome lol
I grew up in the Seventies in NYC and your comment about MSG and racism escapes me; (stupid ol’ me!) Are you referring to the “Chinese Restaurant Syndrome” headaches some people used to talk about? Thx…MT
I make these all the time for my family and they are always a hit! Thanks for putting so much work into your delicious recipes.
I like to cook my beans without the vegetables so that when I drain off the cooking water, none of the great vegetable flavors are drained away.
I either saute the vegetables first in the pressure cooker or I fry them up in a pan while the beans are cooking. I then blend the vegetables in the blender before stirring them into the mashed beans.
I completely drain the beans and never have to add back any bean water. That is because I also use a tomato in the vegetable mix, and that adds plenty of liquid. I also added cilantro to the vegetables in the blender. If you don’t like the heat of a jalapeno, use an Anaheim chili or canned green chilis.
Do you start the 30 minutes when the pressure starts rockin? Or from the moment you turn on the stove?
Start timing the 30 minutes after it comes to full pressure.
I think that dry beans need to cook longer when you’re cooking them in hard water. 35 minutes wasn’t enough time to completely soften the beans, they still had a slightly firm texture to them. I used an immersion blender to purée them but there were still a few chunky parts. I also added the two cups of liquid back into the beans and they could have used more to get a restaurant quality texture. The flavor was pretty mild, they could have used a bit more jalapeño and onion. With that being said, I would make them again but with a few changes to cook time and seasonings and I will add some seeds from the jalapeño in to give it a kick. Thanks!
There is no way to know how old your beans are. I cook them longer for refried beans because they will get smashed anyway.
If you leave the seeds and membrane in your jalapeno, it will make it hotter.
I also use more onion, tomato, and cilantro. I saute the vegetables separately from the beans and then place in a blender. If you use a tomato, you won’t be adding any of the bean water back.
A person has no idea how old their dried beans are. This is true if you buy them in a bag, in the bulk section, or you’re using old beans from your parents’ food storage! Beware that your beans might take much longer to cook if they are old. However, I still don’t soak them first. I just allow extra time when preparing in case I need to cook them longer after the natural release.
I really like the bean chart at this site. It is way down the page after the pictures. The chart is highlighted in blue. I can’t seem to paste the chart here, so I will paste the link.
The chart is called “InstantPot Ultimate cooking time chart for dried beans.”
https://tidbits-marci.com/how-to-cook-dried-beans-in-the-instant-pot-pressure-cooker/
I have read that adding vinegar to beans before cooking, increases the cooking time.
One great thing about this recipe is that if your beans aren’t cooked soft enough, you can restart your pressure cooker for a few more minutes. I like them pretty mushy before I smash them with my potato masher.
Thank you for a slightly alternative recipe from the way I make them.
Can you sub black beans for pinto beans and keep everything else the same?
Yes
Delicious, easy, and fast recipe! Thank you!
So good. Even my husband who doesn’t like beans liked them. I put them on bean tostadas. I did have to add an extra 10 minutes to the cook time but that might be due to altitude.
Just finding this recipe now and wow! My favorite refried bean recipe I’ve tried! Great flavor, and I love how easy this was to put together!!!
I use my immersion blender all the time and yet for some reason I was still transferring my beans from the Instant Pot to the food processor (I’ve been doing a similar recipe for IP refried beans for a few years now; they’re great!). Definitely trying the immersion blender next time – thanks!
I’ll be making these this afternoon! I found it because I was searching to see what info you had on using a food saver. I just got one and would love to know what else you use it for.
Erica, I have been using my food saver for several years and my two favorites are:
l. – Storing brown sugar. After opening the bag and removing what you need, slip the bag into a sealer bag and vacuum seal it in the machine. Next time you need brown sugar, use scissors to cut open the bag. Your sugar will be moist, soft and fresh. After removing what you need, reseal it and your sugar will remain soft until all used up.
Oops…didn’t get to finish posting my second favorite use for the food saver before hitting post. Sorry for the goof. But here it is:
#2 – Storing cheese. I always buy large blocks of cheese from either Sam’s Club or the grocery store because I shred my own. Thing is that it will get moldy if not used up right away and needs to have mold cut off before getting to the clean, safe useable portion. So messy. So…by slipping the cheese into a food saver bag and sealing out all the air, the cheese will stay mold-free and ready-to-use when pulling from the fridge.
I have commented about this recipe before and wanted to say again, that it is 100% my go to recipe. I don’t buy canned beans anymore ever! I love this recipe and wanted you to know just how often I use it. It has become one of my must have staple recipes. Thank you again for sharing it.
Thank you so much, Jamie!!
I have made these so many times and I don’t think I’ve ever left a review or feedback on it yet. These are so delicious! My 8 year old’s favorite meal (she’s chosen it her last TWO birthdays!) is bean burritos – just refried beans and some shredded cheese in a tortilla and crisped up in a skillet. She loves these so much and asks for them weekly. One time I thought I’d save myself a little time and I bought store bought refried beans. She excitedly took a bite, looked at me and asked “WHAT HAVE YOU DONE?” She can be slightly dramatic, but they weren’t nearly as delicious so we haven’t gone the store bought route again. I honestly don’t know how many times I’ve made these – it’s a lot! We love them!
Excellent recipe. Easy directions. Perfect results. Thanks.
These turned out great! I plan on using them in your mom’s freezer burritos. I can’t wait to see how they turn out:)
This recipe is okay, but I had to modify a bit. I added 1 can of diced green chilies instead of jalapenos. I added 2 tsp of chili powder, 1 tsp of ground cumin and 1 tsp of taco seasoning. Also I cooked for 35 minutes and the beans were not cooked and tasted bland. I added a pinch of salt and several shakes of hot sauce. After another 30 minutes in the instant pot it turned out perfect!
I don’t have an instant pot, would this work in a crockpot?
Here is a slow cooker version – http://melkitchencafe.com/the-best-refried-beans-made-in-the-slow-cooker-and-fat-free/
I had a four-pound bag of pinto beans that I soaked overnight. Used half per batch in my 8qt IP. Maybe about ten cups of water. Could have done less but I wanted them plenty covered. I cooked them on high for 12 minutes.
If you use this recipe using black beans, you will get the best flavor if you use 6 cups of water instead of 8.
Made these tonight and they were absolutely fantastic. The recipe is easy to follow and the beans were delicious. Next time, I’ll leave in a few jalapeño seeds to add a bit of a kick to them.
My go-to recipe for refried beans every time! I was worried about the jalapeño being too Spivey for my kiddos, but it’s perfect. Thank you for making taco night so much more yummy!
This was WAY too much liquid for my beans and IP. Having never made them before, I didn’t think to take out more than the cups. It was a soupy mess.
The recipe says to drain off the liquid after you pressure cook them.
Hi Mel! Since we end up draining the water, wouldn’t it be easier to make it with less liquid? Say 8 or even 10 cups total instead of 12? did make it as you directed and it was great, but I just felt silly pouring in that much liquid just to pour it all out later.
You could try that, but I’ve found that the beans I use soak up a lot of the liquid, so keep that in mind – different varieties or brands of beans may need more water.
How many dry beans do you cook in the 8qt? Like can you do a 2lb bag all at once? What amount of liquid would be good? Thanks!
I’ve made a 1 1/2 batch of this recipe in the 8 quart.
We love this recipe and make it often. I do add a bit more liquid, but not much and it always takes longer for the pressure to come down at high altitude.
I LOVE this recipe! This is my favorite recipe EVER for refried beans. Thank you so much! I really think the vinegar helps the ” musical fruit,”
We made this last night and the flavor was good but the beans were not cooked all the way and were dry . I’m going to try it again but cook for 40 minutes and add 2 1/2 cups of liquid. We live at a high altitude so I’m guessing that may be part of the problem.
A person never knows how old their dried beans are. I have some very old beans from my parents’ food storage and I also buy from the bulk section at Winco. You just need to plan on some extra cooking time. Remove the lid after natural release and check a few beans for softness level. I like mine pretty mushy for refried beans. You may need to add as much as 20 more minutes of cooking time depending on how old your beans are. I never soak my beans anymore like I previously did on the stovetop.
I could not paste the chart I use.
The chart is highlighted in blue a ways down the page after the pictures.
https://tidbits-marci.com/how-to-cook-dried-beans-in-the-instant-pot-pressure-cooker/
OMG! I just took the beans out of the pot and mashed them. They are fabulous! I added a sprig of epazote and I was advised correctly, you can’t taste it.
OH and added bonus! THE BROTH/LIQUOR! OMG this is soo good. I think it’s going to be frozen and used for a wonderful soup or stew. At the moment a chunk of bread in it is heavenly!
Thank you!
I soak my beans in boiling water for one hour before cooking in the instapot. You then can reduce the liquid amount to 5 cups and cook time down to 12 mins, if anyone is wondering. I do two cups of broth and three water.
Love this recipe! I have been making the crockpot version for a few years, I’m trying this Instant pot version today. So excited!
Wanted to share what I do to freeze them. I use silicone ice cube trays that I used for homemade baby food. So put bean in the trays, freeze, pop out of trays and into plastic baggies. Anyway, they are perfect because they are in cubes and you can grab a couple or however many you need at a time and not have to thaw a large amount. 2-3 cubes are perfect for a burrito, and they are super fast to defrost is the microwave this way.
Great idea!
I love this recipe! Whenever I’m in a pinch for dinner I whip these up for bean and cheese burritos. If I have it, I’ll add in 2-3 tablespoons of bacon fat for extra flavor. Yumo!
*I meant to say 2-3 teaspoons of bacon fat, not tablespoons. But I always half the recipe.
This recipe is a keeper!!!!!!
Glad you loved it!
This recipe was very yummy! Thanks for sharing. I also used my ninja. There was a lot of extra broth which I re-purposed to make another dish.
These beans turned out very good. I left out the jalapeno (because I didn’t have one) and only used 4 cups of water instead of 8. Followed the recipe otherwise. So yummy.
This was fantastic!!!
I use the cooking time charts from two websites I check almost every time I use my electric pressure cooker.
The first one below gives high altitude time adjustments, and also gives times recommended for both soaked and unsoaked beans of various kinds, including pinto and black beans.
I almost never soak any beans before pressure cooking. To me, black beans always seem to cook better when not soaked.
The only one I always try to soak first is chickpeas, since they can stay very small when not pre-soaked.
The one I use the most is hippressurecooking.com. I have to add about 20% to the time, since I live at an altitude of about 6,000 feet. I don’t know hot accurate their times are at low altitudes, but I do know that the time required can vary a lot from one batch of beans to another, depending on factors such as the age and dryness.
So pinto beans take me usually about 30 to 40 minutes to cook, with no soaking ahead of time, in an electric pressure cooker at this altitude.
The other website I compare info and times to is fastcooking.ca
Those two sites have lots of good pressure cooking info, but they don’t have a whole lot of recipes, so I am glad you have a recipe here that looks good, and that everyone seems to like.
I will try it out today.
This is for black bean lovers!! We love LOVE this recipe and I wanted an equally amazing recipe for black beans so I tried this one! I followed the recipe subbing in black beans for pinto beans. I cooked them in my stove top pressure cooker for 25 minutes. They turned out just how I was hoping! The best black beans I’ve ever tasted!! Instead of blending them up, we scooped them out with a slotted spoon and put them on rice with our favorite toppings. Heavenly!!! Thank you Mel for another winning recipe!!! We love you!!!
Yay!
These refried beans were amazing! We live at a high altitude so I had to do 10 extra min cooking time, but such flavor!! We all loved it
These were the best refried beans I ever made! They tasted like they were from a good Mexican restaurant! For sure reserve the cooking liquid to keep them creamy and smooth. I blended mine in my Ninja. So fast and simple and so delicious! I never want to misplace this recipe! I served them with quest shredded cheese. I made them in my stove top pressure cooker for 30 minutes.
I made these just almost as described (see note on high altitude) in my 6 qt. IP. I was a little concerned about how full the pot was, but it was not a problem. I’m at 7600 feet and cooked for 75 minutes and they weren’t quite done, so I put in another 10 minutes and they were perfect. They have a wonderful flavor, but I added a bit more salt to my liking. Thanks so much for a great recipe.