Instant Pot® Refried Beans


Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.

Prep Time:
5 mins
Cook Time:
50 mins
Additional Time:
10 mins
Total Time:
1 hrs 5 mins
10 servings


  • ¼ cup vegetable oil

  • 1 medium white onion, chopped

  • 2 cloves garlic

  • 1 teaspoon dried Mexican oregano

  • 1 pound dried pinto beans

  • 8 cups water

  • 2 teaspoons salt


  1. Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  3. Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.

  4. Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.

Nutrition Facts (per serving)

212 Calories
6g Fat
30g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 212
% Daily Value *
Total Fat 6g 8%
Saturated Fat 1g 5%
Sodium 477mg 21%
Total Carbohydrate 30g 11%
Dietary Fiber 7g 26%
Total Sugars 1g
Protein 10g
Vitamin C 4mg 20%
Calcium 63mg 5%
Iron 2mg 13%
Potassium 653mg 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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