Pressure Cooker Refried Beans are an easy way to turn dried pinto beans into a creamy, flavorful Mexican-inspired side dish. Made with jalapeño, onion, garlic, and a splash of white vinegar, these homemade refried beans are perfect for tacos, burritos, enchiladas, nachos, and more.
One of the biggest advantages of this pressure cooker refried beans recipe is that it starts with dried beans without requiring an overnight soak. The pressure cooker softens the beans while the aromatics and broth add savory flavor.
Unlike traditional refried beans that may be cooked and then fried in a skillet, this version is pressure-cooked and mashed. That makes it a convenient option when you want homemade beans without a separate frying step.
Start by heating one tablespoon of olive oil in a pressure cooker using the sauté setting. Add one finely chopped jalapeño, one small onion, and three to four minced garlic cloves. Cook for one to two minutes, stirring frequently.
Add one and a half pounds of rinsed dried pinto beans, eight cups of water, four cups of low-sodium chicken or vegetable broth, two teaspoons of salt, and two tablespoons of white vinegar.
Before securing the lid, make sure the ingredients remain below your pressure cooker’s maximum-fill line for expanding foods.
A large-capacity electric pressure cooker on Amazon can be useful for preparing batches of beans, provided the recipe fits within the manufacturer’s safe capacity limits.
Cook on high pressure for 35 minutes in an electric pressure cooker or 30 minutes in a stovetop model, following your appliance’s instructions.
Allow the pressure to release naturally before opening the lid. Reserve two cups of the cooking liquid, then drain the remaining liquid from the beans.
Use a potato masher or immersion blender to mash the beans until they reach your preferred consistency. Gradually add reserved cooking liquid for softer, creamier beans.
Serve these homemade Pressure Cooker Refried Beans alongside Beef Carnitas Tacos or Classic Mexican Guacamole.
For more ideas, browse our Bean Recipes and Mexican Recipes.
These versatile refried beans also work beautifully as a dip, burrito filling, or topping for tostadas.
Related Recipes:
- Beef Carnitas Tacos
- Slow-Cooker Shredded Chicken Tacos
- Classic Mexican Guacamole
- Chile de Arbol Salsa
- Bean Recipes
Pressure Cooker Refried Beans
- Total Time: 1:10
- Yield: 12 1x
Ingredients
- 1 tablespoon olive oil
- 1 jalapeño, cored, seeded and finely chopped
- 1 small onion, chopped (about 1/2 cup)
- 3–4 cloves garlic, finely minced
- 1 pound dry pinto beans, rinsed
- 6 cups water
- 4 cups low-sodium chicken or vegetable broth
- 2 teaspoons salt
- 2 tablespoons white vinegar
Instructions
- In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
- Add the rinsed and drained beans, water, broth, salt and vinegar.
- Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
- Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
- Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
- Refrigerate for up to 3-4 days or freeze for several months.
- Prep Time: :20
- Cook Time: :50
- Category: Side Dish
- Method: Pressure Cooker
- Cuisine: Mexican
No. The published recipe uses rinsed, unsoaked dried pinto beans.
Yes. Choose vegetable broth instead of chicken broth.
Mash or blend the cooked beans, gradually adding reserved cooking liquid until they reach your preferred consistency.
Yes. Cool them promptly, divide into freezer-safe portions, and freeze for later use.