vegetarian refried beans in white bowl with jalapenos and cilantro by fork in the kitchen

Instant Pot Vegetarian Refried Beans

  • Author: Becca | Fork in the Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes (plus pressure release)
  • Total Time: 45 minutes
  • Yield: Approximately 4 cups 1x


Homemade, healthier refried beans! A pressure cooker makes this recipe incredibly easy, too!



  • 2 TBSP butter, or olive oil for a vegan version
  • 1/2 medium onion, finely diced (~1 cup)
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1 1/2 cups dried pinto beans, rinsed
  • 3 cups vegetable stock


  1. Turn the Instant Pot to the saute function and melt the butter (or heat oil). Add the onion and cook for about 1 minute. Add garlic and spices, stirring to combine. Add the beans and vegetable stock; turn off the saute function. Cover with lid and make sure it’s set to sealing. Cook on high pressure for 36 minutes. Let the pressure release naturally (~20 minutes).
  2. If needed, remove some of the remaining liquid. When I decide to remove some liquid, I reserve it and add back in as needed. The beans do soak it up once you start mashing them. Using a potato masher or immersion blender, mash beans to desired consistency (I like some texture so I don’t make them completely smooth).
  3. Serve as desired. Store in an airtight container in the fridge for up to 5 days.


If you want to quick release the pressure, set the cooking time to 40 minutes.

  • Category: Side
  • Method: Instant Pot
  • Cuisine: Mexican

Keywords: vegetarian, instant pot, easy, healthy, cinco de mayo

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