Use the Instant Pot to make creamy, rustic refried beans. They taste far better than canned beans and cost less! Our favorite version uses a little bit of bacon fat, but any fat will do.

Photography Credit: Coco Morante

Once you’ve had homemade refried beans, you’ll never want to open a can of beans again.

Not only are they tastier, but they also cost about half as much as canned beans, and they’re so, so easy to make in a pressure cooker like the Instant Pot!

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2 Steps for Instant Pot Refried Beans

Making refried beans in the pressure cooker is a two-step process.

First , you add beans, water, and salt to the pot and pressure cook them until tender (beans can be either soaked or unsoaked).

, you add beans, water, and salt to the pot and pressure cook them until tender (beans can be either soaked or unsoaked). Next, you mash or purée the beans with onions that have been sautéed in your cooking fat of choice. That’s it!

New to the Instant Pot? Check out our post How To Use an Instant Pot: A First-Timer’s Guide.

WHAT ARE THE BEST BEANS FOR REFRIED BEANS?

Technically, you could make refried beans out of almost any bean, but pinto or black beans are the best choices.

Sometimes beans will take longer to cook than expected, especially if they happen to be very old. Soaking tends to help even the playing field in this regard. I almost always soak my beans the night before I want to make them to ensure even cooking, unless I haven’t planned ahead far enough!

WHAT IS THE BEST FAT FOR REFRIED BEANS?

One thing you won’t want to skimp on is the cooking fat—I like to use about three tablespoons cooking fat for one pound of beans.

The most flavorful options are bacon fat for a rich and slightly smoky background note, lard for all that richness without the smoky flavor, or extra virgin olive oil for a vegetarian-friendly pot of beans.

WHAT SHOULD YOU SERVE WITH REFRIED BEANS?

Plain pinto beans are a fine accompaniment for Mexican dishes, but refried beans are even better. Their silky, spoonable texture and rich mouthfeel are just that much more luxurious.

Ladle them onto a plate alongside enchiladas, tamales, mole, or any other main dish. I often have a serving of leftover beans for breakfast the next day too, under a couple of fried eggs with a little bit of cheese grated on top.

WAYS TO ADAPT THIS RECIPE

This is a very simple recipe, requiring just beans, water, salt, cooking fat, and diced onion. You’ll be surprised at how delicious they are with such a minimal ingredient list.

I’ll sometimes add in diced green chilies, a dash of hot sauce, a pinch of cumin, or garlic, but they honestly don’t need it.

Oh, and make sure you season your beans well—enough salt is definitely key to taking them from bland to irresistible! I soak my beans with salt to ensure that they’re seasoned all the way through, then add extra at the end of cooking if needed.

This recipe calls for kosher salt, which has a large, coarse grain—use a little less if you’re using a denser salt, such as table salt or sea salt.

STORING AND FREEZING REFRIED BEANS

Refried beans can be kept refrigerated for up to 5 days and can be reheated over low heat on the stovetop or in the microwave. If they seem dry, add a little water or broth.

Refried beans can also be frozen for up to three months.

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