These Instant Pot Mexican Refried Beans are so creamy, fresh, and full of flavor! They’re easy to make in the Instant Pot and on the stove. It’s a classic Mexican side dish that you need in your life!
Instant Pot Mexican Refried Beans are MEGA flavorful, fresh, and delicious. These soft and creamy mashed pinto beans are made with simple, yet boldly-flavored ingredients and make for a healthy side dish with your favorite meals. You won’t ever go back to the canned refried beans after trying the homemade version!
I always make my refried beans recipes in the Instant Pot because it’s the quickest and easiest method. No pressure cooker at home? No problem! You can easily make them on the stove instead.
As if making instant refried beans wasn’t easy enough, they also pair well with everything. Serve them as a simple side dish next to your favorite Mexican recipes or make them a meal all on their own. They’re filling, healthy, and satisfying on top of Mexican rice with grilled veggies and meat. Yum!
Table of Contents
What kind of beans are best for refried beans?
Refried bean recipes are most commonly made with pinto beans. They have a soft texture and mash really easily, making them perfect to enjoy in refried bean recipes as well as soups and stews. Black beans or kidney beans can be used instead but won’t have the same silky smooth consistency.
Dried beans vs. canned beans
You can use both dried and canned pinto beans when making refried beans. Dried pinto beans need to be cooked first, which is easy in the Instant Pot. They always turn out tasting delicious, fresh and creamy! Dried beans do take longer to cook on the stove if you don’t own an Instant Pot, but the extra effort is so worth it.
Canned beans, on the other hand, are really convenient and already cooked, which saves a lot of time. They’re also high in sodium and can contain a few unwanted ingredients to preserve their long shelf life. If you do use canned beans, make sure the can is BPA free.
Ingredient notes
- Pinto beans – You can use both canned or dried pinto beans. Just make sure to soak the dried beans overnight!
- Pancetta – Refried bean recipes are traditionally cooked in cooking fat, like bacon fat or oil. Pancetta is cooked in the pot before the beans are added, infusing a layer of savory, rich, and meaty flavors. If you don’t have pancetta, use bacon, pork belly, bacon fat, or extra virgin olive oil instead
- Spices – Garlic powder, onion powder, paprika, chili powder, and cumin give the refried beans their amazing flavor!
How to make Mexican refried beans in the Instant Pot
These deliciously smoky and creamy refried beans are surprisingly low maintenance thanks to the Instant Pot. Here’s how it’s done:
Step 1: Heat the oil and pancetta in the Instant Pot on Saute mode. Let the meat cook for a few minutes while you drain and rinse the soaked beans.
Step 2: Pour the beans and water into the pot. Turn off Saute mode and seal the lid closed. Seal the vent valve, then cook on High Pressure for 15 minutes. Let the pressure naturally release when done.
Step 3: Remove the lid and add in the spices. Puree the beans using an immersion blender or potato masher.
Step 4: Serve the beans with fresh cilantro and jalapeno on top and enjoy!
Stovetop instructions
You’re better off making stovetop refried beans with dried beans that have been soaked overnight. They’ll give you the best flavor! Here’s how to make refried beans on the stove:
Step 1: Saute the pancetta and oil in a heavy pot on the stove. Add the soaked beans and water to the pot.
Step 2: Cover the pot with a lid and let the beans cook until they’re soft.
Step 3: Stir in the spices, then puree the beans with an immersion blender. Serve and enjoy!
Troubleshooting tips
- Are the beans too thin or liquidy? Remove some of the liquid or add the reserved bean liquid into the pot to help achieve a thicker consistency before blending.
- Are the beans too thick? Stir in a little water at a time until they’re to your liking.
- For added flavor, saute onion or garlic in with the pancetta.
- To make these refried beans vegetarian and vegan-friendly, simply swap the pancetta for more olive oil.
Serving suggestions
Refried beans are a luxurious and protein-packed addition to simple meals or grain bowls. My favorite way to enjoy them is on top of brown rice or quinoa with cilantro, jalapeno, cotija cheese, or pico de gallo on top. Don’t forget the grilled vegetables and meat to make the meal complete!
This recipe is, of course, a staple when serving Mexican food. Spread some of the beans into burritos, on the side of beef enchiladas or tamales, or with huevos rancheros for breakfast. The options are endless!
Frequently asked questions
Why do they call them refried beans?
No, these beans aren’t actually fried! The term “refried” comes from the Spanish name for the recipe, “frijoles refritos”, which translates to “well fried” in English.
Do you need to soak the beans first?
Yes. Soaking the beans in water overnight will speed up the cooking time.
Do you have to make refried beans with cooking fat?
Cooking fat from pancetta, bacon, or olive oil is an important and necessary flavor element here and provides the beans with their signature richness. Don’t skip the fat!
How to store refried beans
To store: Keep the cooled beans in an airtight container in the fridge for up to 5 days.
To freeze: Store the cooked and cooled beans in an airtight container in the freezer for up to 3 months.
To reheat: The thawed refried beans can be reheated in the microwave or in a pot on the stove until warmed through.
More delicious bean recipes
Instant Pot Mexican Refried Beans
Ingredients
- 1 1/2 cups dried pinto beans, soaked overnight
- 4 oz pancetta
- 1 tbsp olive oil
- 3 cups filtered water
- 1 pinch salt and pepper, to taste
- 1/2 tbsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp chili powder
- 1/4 tsp cumin
Instructions
INSTANT POT INSTRUCTIONS
- Turn the instant pot on sauté mode. When hot add in oil and pancetta. Let the pancetta sauté for up to 5 minutes, stirring occasionally.
- Meanwhile drain beans from overnight water and wash beans thoroughly. Add beans and water to instant pot.
- Turn off sauté function. Close the lid and seal the vent valve. Cook on high pressure for 15 minutes. When done allow for natural pressure release.
- Carefully open the pot. You might want/ need to remove some of the liquid. If needed you can add back the bean liquid during the blending/ mashing process. It’s best to start with less liquid and add if needed* I removed about 1 cup of liquid and didn’t need to add it back.
- Add in the spices and seasoning. Using an immersion blender, work it for 1-2 minutes or until you have reached a consistency of your preference.
- Serve with fresh cilantro and jalapeño. Refrigerate remaining refried beans in an air tight glass container.
STOVE TOP INSTRUCTIONS (NO PRESSURE COOKER!)
- Heat oil in a large pot, preferably a heavier pot such as Dutch oven or cast iron. Add pancetta (can be replaced for bacon or pork belly) let it sauté for up to 5 minutes, stirring occasionally.
- Meanwhile drain beans from overnight water and wash thoroughly. Add beans and 6 cups water to the pot.
- Turn the heat down to medium/ medium-high and cover. Cook for about 1 hour and 20 minutes, stirring occasionally to make sure it doesn’t stick to the bottom.
- Make sure there is some liquid in the pot, otherwise add some water (about 1 cup of liquid needed, either from bean broth or added). Add in the spices and seasoning. Using an immersion blender, work it for 1-2 minutes or until you have reached a consistency of your preference.
Notes
- Are the beans too thin or liquidy? Remove some of the liquid or add the reserved bean liquid into the pot to help achieve a thicker consistency before blending.
- Are the beans too thick? Stir in a little water at a time until they’re to your liking.
- For added flavor, saute onion or garlic in with the pancetta.
- To make these refried beans vegetarian and vegan-friendly, simply swap the pancetta for more olive oil.
Nutrition
Have you ever sauteed onion with the pancetta?
yes I have. It’s really good too and that’s definitely an option if you want to try.
Never made fresh refried beans before. Thanks for showing me how it’s done. My daughter is a vegetarian can this be made without the pancetta and what would you substitute to add flavor?
Honestly, the pancetta doesn’t make a huge difference. Yes, it adds to it but without it you will do just fine. No substitutions needed. Half of the time I don’t use pancetta or pork belly (which is another fat/flavoring often used) at all. You can adjust the spices as needed also for more flavor. Hope you like it!
Why filtered water? I would love to make this, but i don’t have a filtration system. Have you tried it tap water, or only with the filtered water?
You can use whatever water you normally use to cook with (rice, pasta, etc…) It’s just a way to emphasize the use of clean water, which unfortunately and sadly doesn’t always come from tap water. Hope this helps 🙂
What can be used if you don’t have an instant pot and how would it need to be adjusted?
Hi Tony! Cooking beans without a pressure cooker is definitely possible, it will just take longer. Unfortunately I don’t have the time specification for you (I am thinking I’ll make it again this week on a regular pot and add this information to the recipe). But since you can open a regular pot while cooking your beans, I’ll say keep cooking your beans until they are soft almost mushy. My guess is that it will take you close to 2 hours but again, not 100% sure… Don’t worry about overcooking because you will blend/ mash your beans anyway. The softer the better, thick broth end result. Let me know if this helps! 🙂
Thank you!
I love this recipe, but i don’t have a instant pot. Is there a way i can make this in a regular pot, i know it will take longer but that is all i have.
Tiffany yes you can make it in a regular pot. Sadly I don’t have the timing for you, but since you can open the pot to check it, I would say keep cooking until the beans are soft (almost mushy). Don’t worry about overcooking it since you are going to blend/ mash. Look for a thick broth end result and really soft beans, however long that may be. I’ve been cooking beans my whole life but always in some sort of pressure cooker, however I have seen and know that you can cook in a regular pot. Good luck, and let me know how it turns out! 🙂
Oh this looks so awesome and easy! Plus I love the fact that you are conscious of making it a healthy dish. Saving this for later, found it on Pinterest and I’m going to go see if I can find you on IG. Thank you!
Hi Nataly!! I am so happy that you liked my IP refried beans, it has been a success not only among my family and friends but online as well. See you on IG 🙂
Mm… One of my favourite recipes on your site. So good!
Since I am the only one in the house to eat refried beans can these be canned? How long would you suggest. My power pressure cooker also cans. I would like to use the small jelly jars.
Thanks
Hi Marcie! I haven’t canned these myself but I don’t see why not. I usually save mine in a glass container and refrigerate and/ or freeze is needed. Let me know how this works out for you, and I hope you like the recipe.
I am in especially to avoid processed food as much as possible. These look delicious! THX
Hi Linda, good for you! That’s something we should all try to do 🙂 Hope you like it 🙂
I followed the instant recipe exactly as written and the 3 cups water evaporated, saw a burn warning opened the pot and the beans were crispy?
Hi Susan, so sorry to hear! this is the first burn experience I hear about this recipe, I mean there is plenty of liquid. I don’t fully understand what triggers the burn message, I even heard some say that it could be the silicone ring that needs replacement. Not sure?! But I do hope you will try this recipe again, it is really good many have tried it successfully. Sometimes I feel like the IP has a mind of its own, lol 🙂