Instant Pot Refried Beans

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If you love the flavor of re-fried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.

If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.Instant Pot Refried Beans

Mexican night happens at least once a week in my house, whether it’s tacos, enchiladas, tostadas and more! These healthy refried beans are the perfect side dish for any of these dishes.

If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.

Instead of cooking the beans twice, as you would with traditional refried beans, you simply cook pinto beans until tender and then mash them until creamy. These make a flavorful and filling side dish. If you enjoy leftovers, double the recipe so you can use them in burritos or tacos later in the week.

This recipe is adapted from The Fresh & Healthy Instant Pot Cookbook by Megan Gilmore. I followed her recipe exact with the exception of the added toppings, and a squeeze of lime juice. They were delicious!

What beans are used to make refried beans?

Pinto Beans are most often used to make refried beans, which are tender, creamy and have a slightly sweet, earthy flavor. They mash easily which makes them the perfect bean for refried beans. Black beans, however can be used in place of pinto beans if you desire.

How To Make Instant Pot Refried Beans

If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.

More Instant Pot Recipes You Will Love

If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.
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Instant Pot Refried Beans

50 Cals 5 Protein 16.5 Carbs 0.5 Fats
Prep Time: 5 mins
Cook Time: 55 mins
Total Time: 1 hr
Yield: 6 servings
COURSE: Side Dish
CUISINE: Mexican
If you love the flavor of refried beans but would rather avoid the lard they are typically cooked in, you’ll love this easy, fat-free version made in the Instant Pot.

Ingredients

  • 1 cup dried pinto beans, soaked for 8 hours and drained
  • 3 cups water
  • ½ yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon freshly ground black pepper
  • Pinch of cayenne pepper, optional
  • ½ to ¾ teaspoon fine sea salt
  • Optional garnish: Chopped fresh cilantro, Lime wedges, diced tomato, sliced jalapeño, diced avocado, crumbled queso

Instructions

  • Combine the drained beans, water, onion, and garlic in the Instant Pot.
  • Stir well, making sure the beans are submerged. Secure the lid and move the steam release valve to Sealing. Select
  • Manual/Pressure Cook to cook at high pressure for 20 minutes.
  • When the cooking cycle is complete, let the pressure naturally release for 10 minutes, then move the steam release valve to Venting to release any remaining pressure. When the floating valve drops, remove the lid and drain the beans, reserving the liquid.
  • Return the cooked beans to the Instant Pot, and stir in ½ cup of the reserved cooking liquid, along with the cumin, chili powder, black pepper, cayenne, and ½ teaspoon salt. Use a potato masher to mash the cooked beans until smooth, leaving some texture if you like. (You can use an immersion blender for pureed beans, if you prefer.)
  • Taste and adjust the seasoning, adding more salt as needed, and serve warm with a garnish of cilantro and a squeeze of lime juice.
  • Store leftover beans in an airtight container in the fridge for 1 week.

Video

Nutrition

Serving: 1/2 cup, Calories: 50kcal, Carbohydrates: 16.5g, Protein: 5g, Fat: 0.5g, Saturated Fat: 1g, Sodium: 155.5mg, Fiber: 10g, Sugar: 1.5g
WW Points Plus: 2
Keywords: Fat Free Refried Beans, Healthy Refried Beans, Instant Pot Refried Beans, Refried Beans, Refried Pinto Beans

Photo Credit: Jess Larson

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119 comments

  1. Made these a few weeks ago. Now my wife wants them in our rotation of side dishes every week! Soooo good!

  2. Used slow cooker, 10+ hours to get cooked, but after blending with an emersion blender they came out great. I tried them with a low cal tortilla mild Taco Bell sauce and a velvetta signal, almost spot on for a Taco Bell bean burrito. Needed he diced onion, but Very happy with this recipe. 

  3. This was great! Easy and tasty. We are on the Purple WW plan. Zero points. 🙂

  4. I followed everything but made a few changes. I doubled and cooked in 4 cups of chicken stock and 2 cups of water. Add 1 chipotle pepper and 3 teaspoons of Adobe sauce when cooking beans. Remove pepper. Only add 1/4 cup water at end. Amazing. 

  5. I doubled and cooked in 4 cups chicken stock and 2 cups water and added 1 chipotle pepper and 3 teaspoons of Adobe sauce when cooking beans. Remove pepper before straining.  Only add 1/4 cup water at end. Otherwise followed everything else in recipe. Amazing. 

  6. A tad too much cumin for my liking, but that’s easily adjusted. Great consistency and super easy to do! Loved how clear the recipe was for using the Instant Pot. I have never used one before and was a bit intimidated, but no problems! We’ll be making this again! 

  7. Thank you so much for this delicious and easy to follow recipe. I usually make my refried beans in a crock pot but needed a quicker version. I was excited to find your recipe as it had all the ingredients that I usually use in those. I quick soaked mine (forgot to do it the night before) and then followed your directions. They were great. Thank you!

  8. I do not have an instanpot. How would you make this without one. 

  9. Since a couple people asked… I just wanted to chime in on my experience making this in the slow cooker. (I don’t have an Instant Pot because I live in Italy and I’m scared of the voltage difference.) I doubled this recipe and made it in the slow cooker. I cooked the beans on low overnight for about 9-hours then blended with an immersion blender. They turned out perfectly! 

  10. 5 stars. Tastes like restaurant quality, but less salt and no lard and chemicals. Very healthy and nutritious. I doubled the recipe and made a pound of beans and cooked in 6 cups water, doubled all other ingredients/spices except salt. Cooked on HP for 32 min NR for 15 they turned out absolutely perfect. My picky toddler ate an entire bowl to my delight. I can’t get her to eat beans but she loves these. Win!! We will be eating these with tacos, omelets, quesadillas, fish tacos etc.

  11. Is there another way to make them if I don’t have an instapot?