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    Home » Budget Recipes

    Instant Pot Refried Beans (17 cents/cup)

    Published: Sep 16, 2021 · Modified: Apr 4, 2023 by Jessica Fisher

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    Cook up a pot of healthier, Instant Pot Refried Beans. They come together quickly and easily in the pressure cooker, no soaking required. (You can slow cook them or simmer on the stovetop, too.)

    These seasoned refried beans are delicious for serving as a side dish, a base to Homemade Mexican Bean Tostadas, a filling for Green Chile Burritos, or a main component in Six-Layer Nachos or Homemade Seven Layer Dip.

    bowl of refried beans in flowered bowl on dinner table. this …

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    Table of Contents
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs
    • Recipe Costs
    • More Ways to Enjoy Mexican Food at Home
    • Instant Pot Refried Beans

    Traditional refried beans are cooked pinto beans that are mashed and fried in oil, often times lard. They are uber-tasty when made homemade; mediocre when they come in a can.

    Beans in any form are such a good cheap eat, it’s in your best interests to make them a regular part of your Frugal Pantry. So learn to make them tasty and nutritious with this healthier refried beans recipe you can make in the slow cooker.

    Why Make This

    It’s cheaper than canned. Cooking dried beans is the cheaper alternative to buying canned beans. you don’t have all the additives/BPA issues that come with canned products.

    It’s more nutritious than commercial beans. While beans are considered highly nutritious and heart-healthy, the lard or fat added to them isn’t. Making these healthier refried beans gives you the good without the extras you want to avoid.

    They’re super tasty. These healthier refried beans are super delicious and full of flavor from spices alone. You can stir in some olive oil for extra flavor, but I’ve found that you don’t really need it, especially if you’re going to serve the beans with other things like cheese, salsa, sour cream, etc.

    You cam replace the convenient can of beans with a tastier, cheaper, and healthier homemade alternative.

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    Get Meal Plan 7

    This recipe is featured in Good Cheap Eats Meal Plan 7. Get the free 3-day meal plan, all the budget-friendly recipes, tips for what to do with leftovers, and the customizable printable grocery list.

    Ingredients

    ingredients for healthier refried beans

    Here’s what you need to make these healthier refried beans in the instant pot, slow cooker, or stovetop:

    beans – Typically refried beans are made with pintos, which you can buy dried in bags at the grocery store. You can also make this dish with Instant Pot Black Beans. Leftover beans are good to use in my versatile Instant Pot Bean Soup.

    water – You need adequate water to rehydrate the beans and cook them until tender.

    spices – The spices are simple: ground chile, salt, and garlic powder. Feel free to add other herbs and spices according to your preferences, such as Mexican oregano, ground cumin, or ground coriander.

    Step-by-Step Instructions

    Here’s how to make these easy, healthier, Instant Pot Refried Beans:

    1. Sort the beans

    pinto beans on sheet pan for sorting with a small pile of discarded beans on table.
    beans in fine mesh sieve draining over metal mixing bowl.

    Since beans are an agricultural product, they often end up with rocks, rotten beans, or other debris in the mix. Lay them out on a sheet pan and sort through them.

    If you have the time, you can soak the beans for 8 to 24 hours. Some say this makes them easier to digest. It definitely makes them cook better in the slow cooker or on the stovetop.

    If you’re cooking them in the instant pot, you don’t need to soak them, but you can if you like.

    Prior to cooking the beans, be sure to rinse them well.

    2. Cook the beans.

    beans in instant pot insert, covered with water.
    cooked and drained beans in instant pot insert.

    To Cook in the Instant Pot:

    • Rinse and drain the beans and place them in the pressure cooker insert. Cover with water. Secure the lid and close the pressure valve.
    • Cook 22 minutes on manual. Allow for the pressure to naturally release.

    To Cook in the Slow Cooker:

    • Soak the beans overnight, covered by two inches of water.
    • Rinse and drain the soaked beans and place them in a 5-quart slow cooker. Add 8 cups of water. The beans should be covered by about 2 inches of water. Cover and cook 6 to 12 hours on LOW. (I like to do this overnight.)

    To Cook in a Pan on the Stovetop:

    • Rinse and drain the soaked beans and place them in a large stockpot. Add 8 cups of water. The beans should be covered by about 2 inches of water. Bring to a boil. Once bubby, reduce the heat to simmer, and cookon low heat, covered for 2 to 3 hours, or until very tender.

    3. Mash the beans.

    mashing the beans in instant pot insert.
    blending the beans in instant pot insert with an immersion blender.

    Drain the beans and mash them to the texture you prefer. For smoother beans, use an immersion blender. Add water to thin it to your desired consistency.

    4. Season the beans.

    adding spices to refried beans in instant pot insert.
    seasoned refried beans in instant pot insert.

    Stir in the onion powder, chili powder, and salt. Adjust seasonings to taste. Serve hot as a side dish or use in your favorite recipes.

    Storage Instructions

    Store the beans in 2-cup portions in plastic containers with lids or pint-size freezer bags and store them in the freezer.

    FAQs

    Do you have to soak beans before cooking in the instant pot?

    Soaking beans is definitely necessary when cooking in a slow cooker or on the stovetop, but you don’t have to soak them to cook them in the instant pot. Just sort, rinse, and cook!

    What kind of beans are used for refried beans?

    Typically pinto beans are used for refried beans but you can also make refried black beans as well.

    Are refried beans healthy?

    Beans are incredibly good for you, but the lard and fat typically used in refried beans can be unhealthful for some people. Thankfully, this recipe for healther refried beans is fat-free and vegan as well.

    Can you freeze refried beans?

    Refried beans are a great thing to freeze to keep on hand. Just divide into 2-cup portions and freeze. Each portion will be an approximate substitution for a can of commercial refried beans.

    Recipe Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    One pound of dried pintos costs less than a dollar at my local store. You can get a lower price if you purchase beans in bulk.

    That pound makes the equivalent of three to four cans of beans, making it a super great deal, about 33cents/can-size portion.

    refried beans in freezer containers.

    More Ways to Enjoy Mexican Food at Home

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    refried beans topped with cheese and cilantro in large flowered bowl.

    Instant Pot Refried Beans

    Cook up a pot of healthier refried beans to serve as a side dish, to fill burritos, or to top nachos. The Instant Pot makes it quick and easy, no soaking required.
    4.67 from 3 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American, Mexican
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 1 minute minute
    Cook Time: 22 minutes minutes
    Natural Pressure Release Time: 15 minutes minutes
    Total Time: 23 minutes minutes
    Servings: 8
    Calories: 203kcal
    Author: Jessica Fisher
    Cost: $1

    Equipment

    • Electric pressure cooker
    • colander
    • immersion blender
    • potato masher

    Ingredients

    • 1 lb dry pinto beans sorted and rinsed
    • 1 tablespoon onion powder
    • 1 tablespoon chile powder or ground chile
    • 1 ¼ teaspoon salt or more to taste
    US Customary – Metric

    Instructions

    To Cook in the Instant Pot

    • Rinse and drain the beans and place them in the pressure cooker insert. Cover with water. Secure the lid and close the pressure valve.
    • Cook 22 minutes on manual. Allow for the pressure to naturally release.

    To Cook in the Slow Cooker:

    • Soak the beans overnight, covered by two inches of water.
    • Rinse and drain the soaked beans and place them in a 5-quart slow cooker. Add 8 cups of water. The beans should be covered by about 2 inches of water. Cover and cook 6 to 12 hours on LOW. (I like to do this overnight.)

    To Cook in a Pan on the Stovetop:

    • Rinse and drain the soaked beans and place them in a large stockpot. Add 8 cups of water. The beans should be covered by about 2 inches of water. Bring to a boil. Once bubby, reduce the heat to simmer, and cookon low heat, covered for 2 to 3 hours, or until very tender.

    Once the beans are cooked:

    • Drain the beans and mash them to the texture you prefer. For smoother beans, use an immersion blender. Add water to thin it to your desired consistency.
    • Stir in the onion powder, chili powder, and salt. Adjust seasonings to taste.

    Notes

    • Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.
    • Nutritional values are approximate and based on ½ cup.
    • For more tender, quicker cooking beans, soak them overnight or up to 24 hours.
    • Beans can be frozen in 2-cup portions, up to 2 months.

    Nutrition

    Calories: 203kcal | Carbohydrates: 37g | Protein: 12g | Fat: 1g | Saturated Fat: 1g | Sodium: 387mg | Potassium: 818mg | Fiber: 9g | Sugar: 1g | Vitamin A: 297IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 3mg
    Tried this recipe?Tell us what you think! Your reviews help us develop better recipes and give newcomers the confidence to try your favorites. Scroll down to leave a starred comment.

    This post was originally published on March 25, 2014. It has been updated for content and clarity.

    « How to Keep Cilantro Fresh
    How to Make Mexican Rice (Instant Pot or Stovetop) »
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    Reader Interactions

    Comments

    1. Julia

      February 25, 2023 at 1:47 pm

      5 stars
      These are great! Made this as my base for a bunch of freezer burritos for my family. 🙂

      Reply
    2. Adrienne

      October 07, 2021 at 9:51 pm

      5 stars
      These beans are perfectly seasoned and a huge hit with my crew. We love our Mexican food and are so pleased with this recipe!

      Reply
      • Marina Oberholtzer

        October 21, 2021 at 10:36 am

        4 stars
        I have a clarifying question, and I really like your affordable and SIMPLE TO MAKE recipes! Thank you.

        I went to the Mexican market in town and asked for Ancho Chile Powder, but they were out. She said she had various others, and the Chile Arbol wasn’t “as spicy” as some others. So I used that one. I used for the Instant Refried Beans recipe, and for the enchilada sauce recipe. Oh my. It’s waaay too hot. So, I’m learning quick. I’ll definitely try again when I can get some Ancho Chile powder, but I notice online it looks brown. And your sauce is red. Do you really only use the Ancho Chile powder for the sauce?

        Reply
        • Jessica Fisher

          October 21, 2021 at 10:47 am

          How fun that you’re getting to experiment with different ground chiles. The sauce will reflect the color of the chile powder. This is the chile I used in the recipe photos for the Enchilada sauce. It’s definitely red. Hope that helps.

    3. Kelley

      August 29, 2020 at 1:02 am

      Hey so I finally found an apartment after being homeless for years. Can this be done on the stove, definately no slow cooker and all I have is a stove

      Reply
      • Jessica Fisher

        August 29, 2020 at 3:31 pm

        Congrats on your new home, Kelley! That is so exciting. Yes, you can make these beans on the stovetop. I’ve updated the recipe card to show those instructions.

        Reply
        • Kelley Anton

          August 29, 2020 at 11:43 pm

          Thank you! I appreciate the quick update and response!! Hopefully I’ll get this right.

          Will update once I’m done

          Thanks again Jessica

        • Jessica Fisher

          August 30, 2020 at 7:28 am

          Of course! I’m happy to help. Cooking at home is a great adventure and I’m so thrilled for you to start it. Please let me know if I can help.

    4. Tess

      February 08, 2019 at 10:11 am

      I loved this recipe but curious of the calorie count per serving.

      Reply
      • Jessica Fisher

        February 08, 2019 at 11:03 am

        We are currently working on updating nutritional information, but haven’t gotten to this post yet. Soon! Thanks for asking.

        Reply
    5. Cheryl

      February 05, 2017 at 6:44 am

      I love refried beans and am excited to try these out! I have never made homemade refried beans, can you tell me what it means to ‘sort’ the pinto beans?.

      Thanks Much!

      Reply
      • Jessica Fisher

        February 05, 2017 at 12:06 pm

        When you buy dried pinto beans, there’s the possibility of there being small rocks or “other organic matter” in them. You’ll want to lay all the beans out on a cookie sheet and just examine them to make sure that everything going in your pot is bean and nothing else.

        Reply
    6. Penny Pring

      January 22, 2016 at 10:12 am

      Finally got around to making them (refried beans), they were delicious!

      My family and I thank you for the recipe and the leftovers!

      Reply
      • Jessica Fisher

        January 22, 2016 at 5:57 pm

        Yay! Glad you liked it!

        Reply
      • Kelly Cook

        October 22, 2024 at 4:46 pm

        You can get fully cooked beans in 22 minutes in an IP? Mine take an hour and are sometimes still firm.
        I’m making this recipe now.

        Reply
    7. Christopher Johnson

      August 30, 2015 at 11:37 am

      I finally made this today after months of saying I was going to do it. I was a little bummed that it takes two days to make it, but the final product is great! I usually make my own chili powder since I try to stick to a low-sodium diet, but it turns out that I didn’t have what I needed to make any. Then I found a mostly empty bottle of McCormick’s salt-free Southwest Sweet ‘n Smoky Seasoning (not a plug just what I had). It tastes great and I really like the smokey flavor so much so that I think I’ll use smoked paprika in my chili powder after this. Thanks for the recipe! 🙂

      Reply
      • Jessica Fisher

        August 30, 2015 at 4:44 pm

        Glad you liked it!

        Reply
    8. Jessica S

      May 28, 2014 at 3:45 am

      I have never been a fan of refried beans, but in an effort to get more into my diet( and help with lowering a slightly elevated LDL…).. I decided to make a half batch of these and a small pot of ham and bean soup. I followed your suggestion of 24hr soak and then split the lb of bean between 2 crock pots. Ham, veggies and seasonings went into 1 while just water into another. I drained the beans when they were softened and since it was late and I did nto want to drag out my machines I just grabbed my pastry blender! PERFECTION! They mooshed right down.. I seaseoned with some garlic and onionpowder, chili and a dash of cumin! WOW! I had no idea that there could actually be flavor in that mash! Thanks for being an inspiration!

      Reply
      • Jessica Fisher

        June 03, 2014 at 7:32 pm

        YAY! Isn’t that wonderful! I’m so glad to hear it worked well for you!

        Reply
    9. Peggy Davis

      May 06, 2014 at 10:56 am

      I made a half batch of these beans this weekend. They were fabulously tasty and I’ve frozen several portions for use in the coming weeks. I’ve never successfully frozen the canned beans after the initial heating so I look forward to Mexican for one that is healthier and flavorful.

      Reply
    10. Christina Ferreira

      April 16, 2014 at 9:33 am

      Have you ever tried canning any of your recipes that you end up freezing? I do not have a deep freezer, but am trying to start making things at home as opposed to buying them. Storing caned goods would be much easier since we have a large storage area in our basement.

      Reply
      • Jessica Fisher

        April 16, 2014 at 9:55 am

        No, I only have a water bath canner, not a pressure canner. Freezing things in ziploc bags can help save space.

        Reply
      • Teri

        May 04, 2014 at 12:50 pm

        Christina, I can all my beans. You would need a pressure canner but it’s easy and they are nice to have in my pantry. Don’t can beans that have been mashed or pureed. They are too dense. To make my “refried” beans, I soak pinto beans overnight, cook a little (until half cooked) add my seasonings to each jar and then process. Because I now cook for only the 2 of us, I can “refried” beans in half pints. I can black, white and red beans in pint jars. Pinto beans can be canned without seasoning also. I do add a little canning salt to each jar before processing. Ball Blue book is a good resource for all your canning/freezing/drying needs. 🙂 Teri

        Reply
    11. Belinda

      March 26, 2014 at 11:38 pm

      I have got to try this!! No one else in my family eats beans, but it looks yummy (and easy) enough to make just for me 😉

      Reply
      • Jessica Fisher

        March 31, 2014 at 3:10 pm

        I wish I had made a double batch. They disappeared too quickly.

        Reply
    12. Carla

      March 26, 2014 at 8:51 am

      Love this. I keep my black beans and red beans “whole” after cooking and freeze for various recipes. My pintos, I cook up and then whip through my ninja resulting in smooth “refried” beans. Cannot get easier than that. Since my teen is my refried bean foodie, he gets to have the final say on the seasonings.

      Reply
    13. Brooke Kingston

      March 26, 2014 at 5:17 am

      Thank you for this great post! We love refried beans at my house, and I totally concur with the whole homemade-is-better-tasting-than-canned. But I, too, am magnetically drawn to canned beans! 😉 We make our refried beans in the slow cooker, too, but I find I can do them without the soak! 8-10 hours on high, with a tablespoon or so of bacon drippings added for flavor, and ta-da…perfect frijoles refritos! Thanks for inspiring me to get out my crock today…I think we’ll be having bean tostados for dinner!

      Reply
      • Diana

        March 26, 2014 at 12:41 pm

        I do them in the slow cooker too, without the soak 🙂 I don’t know if they turn out the right texture for something like bean salad, but they are perfect for mashing into soups or refried beans!

        I saute a little onion in a pan, blend the beans in a blender (because we like them smooth), and then stir the beans into the sauteed onion until reheated. In fact, I’m doing that tonight to stretch some ground beef for taco pie! 🙂

        Reply
      • Jessica Fisher

        March 31, 2014 at 3:09 pm

        I’ve found that the longer soak makes them softer and less gassy. 😉

        Reply

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    Hi, I'm Jessica! I'm a 4x cookbook author and 6x mom. I know what it is to be in a hurry and on a budget. I believe anyone can prepare delicious meals -- no matter what's on their plate. I've been featured on Good Morning America, PBS News Hour, and NBC.

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