Instant Pot Refried Beans in 90 Minutes

Refried beans used to be an all-day affair using my favorite recipe. No, wait. Considering the time for the beans to soak, it was more like all day and all night. But now, this recipe for Instant Pot Refried Beans in 90 Minutes saves the day for something else.

Admittedly, the pressure might cause a few of the beans to blow out. But who cares what they look like since you’ll be mashing them anyway.

Kitchen secrets for cooking Instant Pot Refried Beans in 90 Minutes:

Awhile back, a charity asked me to cook up and freeze some 25 pounds or so of dried pinto beans for future use. It was just the excuse I needed to perfect this recipe for refried beans using the Instant Pot. Here are a few things I learned in the process.

#1

Not all beans are equal.

Old beans take longer to cook than fresher ones. Consequently, if your beans are not tender at the end of the cooking time prescribed in this recipe, seal up the pot and cook for another 10 minutes.

#2

A warning about the cooking time.

Recipes I try from the internet don’t always account for the time it takes for the Instant Pot to come to pressure before the specified time gets started. This time can be considerable, so remember that when comparing recipes.

#3

Tip to decrease the time of cooking:

Pour hot tap water into the Instant Pot after you briefly sauté the onion mixture and while you’re preparing the beans.  As a result, it will take less time for the pot to come to pressure once you add the beans and seal the pot.

#4

Fresh jalapeño peppers can be frozen.

Store in the packaging they come in from the store. Or, wash, seed, and chop finely before freezing them. (Don’t forget to wear gloves when handling peppers. Your eyes will thank you.)

#5

Tomato paste in a tube is the bomb!

Of course, you can open a can of tomato paste and freeze the rest in small portions. But if it’s speed you need, the tube is your friend.

How To Cook Instant Pot Refried Beans in 90 Minutes:

Kitchen Secrets Related to Tortilla Warmers, Tortillas, and Burritos:

#1

My favorite tortilla warmer

Since a lot of refried beans end up in burritos, I wanted to mention this tortilla warmer. Don’t underestimate its usefulness when you’re feeding a crowd and trying to keep tortillas warm.

In my book, it’s much better than traditional tortilla warmers that sweat inside and end up dripping water on your tortillas.

#2

Freezing Refried Beans

As for burritos, I like to freeze single portions in these plastic zippered bags and freeze them. They make a cheap and filling snack or lunch.

#4

Don’t put too many refried beans inside your tortilla when making burritos.

Burritos with beans squishing out everywhere are hard to eat. I learned it from my grandchildren.

Pin the picture below to save for later.

If you make this recipe and enjoy it, consider helping other readers and me by returning to this post. Leave a rating on the recipe card itself underneath the picture. Although always appreciated, comments aren’t required. Thank you for visiting! Paula

Continue to Content

Instant Pot Refried Beans in 90 Minutes

Yield: 12 servings

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Simple refried beans are cooked in the Instant Pot with no pre-soaking required.

Print

Ingredients

• 1/4 cup bacon grease or vegetable oil
• 1 large onion, chopped
• 2 cloves fresh garlic, chopped
• 1 small jalapeño pepper, seeded and finely chopped
• 4-1/2 cups hot tap water
• 1 pound dried pinto beans, sorted and washed
• 1 tablespoon tomato paste
• 1-1/2 teaspoon salt (or Adobo seasoning)
• Ground black pepper and/or hot sauce (optional)

Instructions

1. Add bacon grease to Instant Pot and set to "Sauté." When grease is melted, add onions, garlic and jalapeño pepper. Sauté approximately 3-5 minutes until onions are soft.
2. Pour hot tap water into pot so it can come to a boil while you sort and wash beans.
3. Add beans to pot and seal. Turn off the Sauté button and set to Cook on HIGH pressure for 50 minutes.
4. Release pressure 10 minutes after pressure cooking finishes.
5. Open pot and stir in tomato paste, salt, black pepper, and hot sauce to taste. If you have Adobo seasoning on hand, use it instead of salt for a more authentic Tex-Mex flavor.
6. Use an immersion blender or a potato masher to pulverize beans to your preferred level of chunkiness. If you like your beans really smooth, use a food processor and blend in batches.

Notes

1. If beans seem too dry after mashing, add a little bit of water to bring to desired consistency.
2. Skip step #4 if you just want a mean bowl of beans.

Recommended Products

As an Amazon Associate, I earn from qualifying purchases. But don't worry. This doesn't change the price you pay.

• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer
• 
  Goya Adobo Seasoning Without Pepper 28 Ounces
• 
  IMUSA USA MEXI-10007 Sunburst Cloth Tortilla Warmer 12-Inch, Yellow/Red/Orange

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 185 Total Fat: 5g Sodium: 341.8mg Carbohydrates: 26.8g Fiber: 6.6g Sugar: 2.6g Protein: 8.6g

Related Posts:

• Beefy Refried Beans for Quick Burritos or a Tex-Mex Side Dish
• Pork and Hominy Stew–An Instant Pot Recipe
• Texas Black-Eyed Pea Soup-An Instant Pot Recipe
• Sweet Jalapeño Cornbread: The Best Cornbread I’ve Ever Made