These homemade Instant Pot Refried Beans are creamier, more flavorful and much less expensive than anything you can buy in the store! Once you make these you will never got back.

Homemade Refried Beans

There are so many staples that come premade at the grocery store these days. Many of these things are not only more expensive, but also full of preservatives or extra fat or sugar that are totally unnecessary. We’ve become accustomed to the pre-made stuff, but you can make it better, healthier, and cheaper!

Homemade refried beans are creamy, super flavorful and once you make them you will never go back to the canned version. When you make them in the instant pot, it is mostly a hands off recipe!

The Health Benefits of Beans

Why are beans so great?

• Great source of iron, and protein
• Lots of fiber to keep kids regular
• High in folate for brain development and mental health (also crucial for pregnant mamas!)
• Important for heart health and lower risk of heart disease
• Stabilize blood sugar (slow-burning energy that lasts!)
• They’re versatile, so you can find at least one form your kids will like!

How to Make Refried Beans in an Instant Pot (no soaking)

If you have an Instant Pot, I highly recommend using it to make refried beans! It’s quick and the beans turn out so well. And you don’t even have to soak them!

• Set Instant Pot to saute mode and add oil to the pot. Add diced onion and saute until translucent.
• Rinse pinto beans and add them to the pot (no soaking). Add remaining ingredients except for cumin.
• Cook on manual setting, high pressure for 40 minutes. Allow for natural release.
• Drain the beans and save 1 cup of liquid. Transfer cooked beans and 1 cup of liquid and cumin to a blender.
• Pulse until they reach the desired consistency. NOTE: If you want chunkier refried beans, simply mash them instead of using a blender.

Serve warm, topped with cheese and cilantro. Or allow to cool and freeze in ziplock bags for the future. These refried beans freeze well!

Tips for Making Refried Beans in the Instant Pot

• Always remember to have the steam valve closed when pressure cooking.
• These beans will take about an hour total to cook. It takes around 10 minutes for pressure to build, then 40 to cook, then maybe 20 for a natural release, so plan on at least an hour to cook these beans.
• I like to add 1-2 teaspoons of chicken flavored better than bouillon paste for added flavor
• You can freeze these to use for another time, or freeze them if there are leftovers. When you are ready to eat them, just thaw in the fridge overnight, or heat on the stove.
• Cut your onions ahead of time and freeze them. Then you’re always ready to crank out a batch of beans with next to no prep!

How to cook refried beans in a Crockpot (no soaking)

Here’s your recipe for slow cooker re-fried beans. Again, no need to soak your beans!

1. Add oil to a saute pan and heat to medium/high. Add diced onion and saute until translucent. Add to crockpot.
2. Rinse pinto beans and add them in to your crockpot (no soaking). Now add 5 cups of water and 1 teaspoon of salt.
3. Cook on LOW for 8 hours or HIGH for 4.
4. Transfer cooked beans and as much of the liquid as you need to a blender (you will probably only need about a cup of the liquid). Add 1 teaspoon of cumin.
5. Pulse until they reach the desired consistency. If you want chunkier refried beans, simply mash them instead of using a blender.

• 1 tablespoon oil
• 1/2 medium onion diced
• 1 pound pinto beans dry
• 1 teaspoon salt
• 4 cups chicken broth
• 4 cups water
• 1 teaspoon cumin, ground

• Set Instant Pot to saute mode and add oil to the pot. Add diced onion and saute until translucent.

• Rinse pinto beans and add them to the pot (no soaking). Add remaining ingredients except for cumin.

• Cook on manual setting, high pressure for 40 minutes. Allow for natural release.

• Drain the beans and save 1 cup of liquid. Transfer cooked beans and 1 cup of liquid and cumin to a blender.

• Pulse until they reach the desired consistency. NOTE: If you want chunkier re-fried beans, simply mash them instead of using a blender. Enjoy!

• Serve warm, topped with cheese and cilantro. Or allow to cool and freeze in ziplock bags for the future. These refried beans freeze well!

• CrockpotHeat oil in a medium saute pan. Add onions and cook until translucent. Add to a crockpot with remaining ingredients except cumin. You will only need about 5 cups of cooking liquid if you are making these in the crockpot. I recommend 3 cups of chicken broth and 2 cups of water. Cook on HIGH for 4 hours or LOW for 8 hours. Follow above directions for blending the beans. Enjoy!

Calories: 69kcal | Carbohydrates: 11g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 494mg | Potassium: 237mg | Fiber: 3g | Sugar: 1g | Vitamin A: 33IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg