Instant Pot Refried Beans

By Judi Bushala | December 17, 2020
Makes a big pot of beans!
You won’t believe how quickly you can go from dried beans to dinner using your Instant Pot! These beans are so creamy and delicious that you’ll never want canned beans again. I like to make a big pot of these beans on Sunday and then eat them all week—tostadas, burritos, rice and beans. So tasty!


1 pound dried pinto beans, about 2 cups
2 cups yellow onion, chopped
4 cloves garlic, large, roughly chopped
1 1/2 tablespoons granulated garlic
2 teaspoons ground cumin
2 1/4 teaspoons sea salt, more to taste
4 cups vegetable broth
2 1/2 cups water


  1. First, rinse the pinto beans in a colander, removing any hard pebbles that you find. It’s rare, but sometimes they are actually hiding in there with the beans.

  2. Put all of the ingredients into your Instant Pot and stir it up to combine. Put the lid on and move the nozzle to the Sealing position. Set to Manual, 50 minutes. After 50 minutes, let the Instant Pot slow release on its own for 20 minutes. Quick release the rest of the pressure yourself. Be careful to avoid steam burns!

  3. Drain the liquid and reserve it in a bowl and then smash the beans down with a potato masher. Not only will you be making great beans, you’ll also get a nice workout in smashing those beans! Add the bean liquid to the beans a little at a time. There is a lot of flavor in this liquid so keep adding it as you smash. The beans will continue to thicken as they sit. I like to add at least half of it back, but add what you need to get the consistency that you like. I like them creamy and a bit wet.

  4. Adjust salt and other seasonings to taste.

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