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Instant Pot Refried Beans

Name: Instant Pot Refried Beans
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8 servings
Cuisine: American
Ingredients: 8 cups water; 1 lb dry navy beams, rinsed and picked through; 1 tbsp olive oil; 6 oz bacon, cut into small pieces; 1 medium onion (I used 3/4 of a large red onion); 1 1/2 cups water, divided. (Use left over bean cooking water); 1/2 cup ketchup; 1/4 cup molasses; 1 tbsp brown sugar; 1 tsp yellow prepared mustard; 2 tbsp maple syrup ( I added 4 more tbsp); 2 tsp apple cider vinegar; 1/4 tsp black pepper; 1 1/2 tsp salt; (Optional: I started adding a large green pepper, love it more)

4.8/5

10 reviews

55min Total Time

8 people Servings

Easy Difficulty

Budget Cost

220 kcal Calories

Video

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Ingredients

8 cups water
1 lb dry navy beams, rinsed and picked through
1 tbsp olive oil
6 oz bacon, cut into small pieces
1 medium onion (I used 3/4 of a large red onion)
1 1/2 cups water, divided. (Use left over bean cooking water)
1/2 cup ketchup
1/4 cup molasses
1 tbsp brown sugar
1 tsp yellow prepared mustard
2 tbsp maple syrup ( I added 4 more tbsp)
2 tsp apple cider vinegar
1/4 tsp black pepper
1 1/2 tsp salt
(Optional: I started adding a large green pepper, love it more)

Instructions

Combine water and beans in an instant pot. Close lid and select pressure cook setting. Set timer for 15 minutes.

Release pressure using the natural-release method for 20 minutes; then quick release the remaining pressure according to manufacturer's directions. Remove lid. Drain and reserve the bean cooking liquid. Rinse and wipe out the instant pot.

Turn on instant pot and select saute setting. Add olive oil When instant pot is hot, add onions and fry for 2 minutes. Add bacon and cook another couple of minutes. Pour in 1/2 cup of bean liquid and scrape any brown bits off the bottom. Turn instant pot off.

Whisk together ketchup, molasses, brown sugar, mustard, maple syrup, apple cider vinegar, black pepper & salt. Return beans to instant pot and add 1 cup of bean liquid and the ketchup mixture. Gently stir. Close lid and set instant pot to pressure cooking setting. Set timer for 35 minutes.

Release pressure using the natural release method for 20 minutes. Then quick release remaining pressure. Remove lid. Beans will thicken upon cooling. Serve immediately or freeze portions for later.

Troubleshooting

If beans are still firm, cook for additional 10 minutes at high pressure

If mixture is too watery, use SAUTE mode to reduce liquid

If beans are too dry, add reserved cooking liquid while mashing

If getting BURN notice, ensure enough liquid is in pot

If beans are splitting, reduce cooking time by 5 minutes next batch

Recipe Variations

Chorizo Refried Beans: Add cooked Mexican chorizo Spicy Version: Double the jalapeos and add cayenne pepper Tex-Mex Style: Add diced tomatoes and corn Cuban Style: Use black beans and add bell peppers Cheesy Version: Stir in shredded cheese while mashing

Serving Suggestions

Serve as a side dish with Mexican rice and tacos Use as a filling for burritos or quesadillas Top with fresh cilantro, diced tomatoes, and lime wedges Garnish with crumbled queso fresco or shredded cheese Serve with warm tortillas for dipping

Nutrition Facts

220

Calories

12g

Protein

38g

Carbs

Fat

Common Mistakes to Avoid

Not sorting beans before cooking Adding salt before beans are fully cooked Using too little liquid for pressure cooking Skipping the natural release period Over-mashing the beans making them too pasty

Frequently Asked Questions

Can I use canned beans instead of dry?

Yes, but reduce cooking time to 5 minutes at high pressure with quick release

Do I need to soak the beans first?

No, that's the beauty of the Instant Pot - no soaking required

Why are my beans still hard?

This can happen with old beans or if cooking at high altitude. Add 10-15 minutes cooking time

Can I double the recipe?

Yes, but don't exceed the max fill line of your Instant Pot

How can I make them thicker?

Use SAUTE mode after mashing to evaporate excess liquid

Are these beans spicy?

As written, they're mild. Adjust jalapeos and spices to taste

Can I freeze leftover refried beans?

Yes, they freeze well for up to 6 months in airtight containers

What if I don't have a potato masher?

An immersion blender or regular blender works well too

Can I make these oil-free?

Yes, simply omit the oil and use water for sauting

How long do they keep in the fridge?

They'll stay fresh for 5-7 days in an airtight container

Can I use other types of beans?

Yes, black beans or navy beans work well with similar cooking times

Why did I get the BURN notice?

This usually means not enough liquid or food stuck to the bottom

Can I add more vegetables?

Yes, but add them after pressure cooking to prevent mushiness

Is this recipe authentic Mexican style?

It's a basic version - add lard or bacon for more traditional flavor

What's the best way to reheat leftovers?

Microwave with a splash of water, stirring occasionally

Reviews

Sofia L.

Feb 27, 2026

Perfect texture and so easy! Never buying canned refried beans again.

Marcus W.

Mar 3, 2026

Great recipe but needed a bit more seasoning for my taste.

Lucia R.

Mar 19, 2026

These beans are amazing! My Mexican grandmother approved.

Xavier P.

Mar 9, 2026

Super economical and delicious. Great meal prep recipe.

Nina T.

Feb 27, 2026

Love how hands-off this recipe is. Results are restaurant quality!

Rafael M.

Mar 5, 2026

Solid recipe, though I added more cumin for extra flavor.

Yuki S.

Mar 19, 2026

Perfect texture and so easy in the Instant Pot!

Zara H.

Feb 21, 2026

Great base recipe, I added some chipotle for smokiness.

Oliver D.

Mar 1, 2026

Can't believe how creamy these turned out. No more canned beans!

Victoria C.

Mar 14, 2026

Easy and delicious. My kids love these beans.