These homemade refried beans are rich, creamy, and full of flavor thanks to smoky bacon fat, onion, garlic, spices, and a jalapeño that cooks right in the pot. No soaking is needed, and the Instant Pot does most of the work. Once the beans are tender, everything gets blended with a stick mixer until smooth, creamy, and ready for tacos, burritos, nachos, rice bowls, or a simple side dish.
Course Side Dish
Cuisine Mexican
Diet Gluten Free, Halal, Kosher
Keyword creamy, Instant Pot, refried beans, spicy
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
30 minutesminutes
Total Time 1 hourhour20 minutesminutes
Calories 1082kcal
Ingredients
1lbspinto beansrinsed and picked over
2tablespoonbacon fat
1eachyellow onionsmall onion, chopped
1eachjalapeñostemmed, seeded if desired, and cut in half lengthwise
3clovesgarlicminced
4cupslow-sodium chicken stock
3cupswater
2eachbay leaves
1.5teaspoonkosher saltplus more to taste
1teaspoonground cumin
1teaspoondried oregano
⅛teaspooncayenne pepperoptional ⅛ to ¼
1each lime juiceoptional, Fresh lime juice to finish
Instructions
## Instructions
**Rinse the beans.**
Place the dry pinto beans in a colander and rinse well. Remove any small stones, broken beans, or debris.
**Sauté the aromatics.**
Set the Instant Pot to **Sauté**. Add the bacon fat and let it melt. Add the chopped onion and the halved jalapeño. Cook for 2–3 minutes, stirring occasionally, until the onion begins to soften.
**Add the garlic.**
Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
**Deglaze the pot.**
Add a splash of the chicken stock and scrape the bottom of the pot to loosen any browned bits. This helps prevent a burn warning.
**Pressure cook the beans.**
Add the remaining chicken stock, water, bay leaves, salt, cumin, oregano, cayenne if using, and rinsed pinto beans. Stir to combine.
**Cook on high pressure.**
Secure the lid and set the valve to sealing. Cook on **High Pressure** for **45 minutes**. When the cook time is complete, allow the pressure to release naturally for **25 minutes**, then carefully vent any remaining pressure.
**Remove the bay leaves.**
Open the lid and discard the bay leaves. The beans will look very liquidy at this point, which is normal.
**Reserve and drain.**
Carefully ladle or pour off about 2 cups of the cooking liquid and set it aside. Drain off any extra liquid as needed, leaving the beans, onion, garlic, and softened jalapeño in the pot.
**Blend until creamy.**
Use a stick mixer directly in the Instant Pot to blend the beans until they reach your preferred texture. Add reserved cooking liquid a little at a time until the beans are as thick or creamy as you like.
**Taste and finish.**
Taste and adjust with more salt if needed. A squeeze of fresh lime juice at the end adds a nice bright finish.
## Serving Ideas
Serve these refried beans with tacos, enchiladas, burritos, nachos, rice, eggs, or grilled meats. They also make a great dip with tortilla chips.
## Storage
Let the beans cool completely, then store them in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in meal-size portions for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or stock if they thicken too much.