Go Back
–+ servings
A bowl of refried pinto beans with chopped tomatoes, red onions, and lime slices.
Print Recipe
5 from 1 vote

Easy Instant Pot Refried Beans (No Soak Recipe)

Make healthy, creamy, homemade refried beans with this easy Instant Pot refried beans recipe. This no-soak recipe dry beans for a healthy, oil-free, vegan version of a Mexican restaurant favorite. Honestly, they are the best refried pinto beans I've ever eaten!
Prep Time10 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 35 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Diet: Vegan
Servings: 6
Calories: 291kcal
Author: Denise Perrault

Equipment

  • 1 6 quart Instant Pot or larger
  • 1 immersion (stick) blender or a potato masher, blender, or food processor

Ingredients

  • 1 pound dry pinto beans 2 cups
  • 1 medium red onion chopped, about 1 cup
  • 4 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 7 cups vegetable broth or a mix of broth and water
  • 2 tablespoons lime juice
US Customary - Metric

Instructions

  • Rinse and drain the beans. Pick out any discolored beans and discard them.
  • Add all the ingredients except the lime juice to the Instant Pot and give them a quick stir.
  • Secure the lid on the Instant Pot and set the steam handle in the sealing position.
  • Cook the beans on High Pressure for 45 minutes. When the steaming cycle ends, let the beans naturally release for 25 minutes or until the silver pressure valve depresses.
  • Drain the beans and reserve 2 cups of the cooking liquid.
  • Place the beans back in the Instant Pot liner or a large bowl or pot. Add 2 tablespoons of lime juice. Use an immersion blender to blend the beans, adding ½ a cup of liquid and 2 tablespoons of lime juice to start. Add more liquid as you blend until you reach the desired consistency. You can also use a potato masher.
  • Alternatively, transfer the beans, in batches if necessary, to a blender or food processor and blend them that way.
  • Taste and adjust the seasonings as desired.

Notes

  • Servings based on 1 cup. 
  • I added 15 minutes to the cooking time for the Instant Pot to heat and begin pressure cooking, plus 25 minutes for natural release.
  • The beans will get thicker as they cool.
  • Store cooled, leftover refried beans in an airtight container in the refrigerator for 5 days or freeze for 3 months.
  • Reheat refried beans in the microwave or on the stove. Add a little water and heat on low, stirring often so they don't scorch on the bottom.
  • I don't recommend this recipe for canned beans. Follow my instructions for refried black beans, using pinto beans instead of canned black beans.
  • For presoaked beans, pressure cook for 30 minutes with 15 minutes of natural pressure release.

Nutrition

Calories: 291kcal | Carbohydrates: 54g | Protein: 17g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1501mg | Potassium: 1110mg | Fiber: 12g | Sugar: 5g | Vitamin A: 696IU | Vitamin C: 8mg | Calcium: 104mg | Iron: 4mg