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Instant refried beans
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4.50 from 6 votes

Instant Pot Mexican Refried Beans

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!
Cook Time25 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: instant pot beans, mexican refried beans, refried beans
Servings: 6 servings
Author: Silvia Dunnirvine

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

Calories: 271kcal | Carbohydrates: 31g | Protein: 13g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 12mg | Sodium: 147mg | Potassium: 727mg | Fiber: 8g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 62mg | Iron: 3mg