Instant Pot Refried Beans


1 2lb bag of Pinto beans

1 tsp (2 cloves) Garlic

½ Onion diced

3 cups Water

2 TBSP Red Wine Vinegar

1 tsp Sea Salt

1 tsp Cumin

1 tsp Chili Powder

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Instant Pot Refried Beans

Nov 07, 2022Brian Witmer
Contributed By: Live. Life. Simple.

One recipe makes a little more than 1 medium tray of Refried Beans*


  1. Soak your pinto beans for 8 or more hours (water needs to be 4-5 inches deeper than bean level)
  2. Rinse and strain the beans
  3. Place the beans into the instant pressure cooker pot. 
  4. Add the garlic, onion and 3 Cups of water.
  5. Cook on High Pressure for 30 minutes with a natural release.
  6. Add the seasonings, and then use an immersion blender or food processor, add water to thin if you want.
  7. Line a tray with pre-cut parchment, spread beans out evenly (add dividers if you want to pre-portion for meals) , cover with a lid and freeze until solid.
  8. Freeze dry
  9. Powder the beans before storing.
  10. Store Appropriately (See Tips and Tricks for storage help)


Cycle Time:

In a medium mixed load my cycle time was about 39 hours


Add a little bit of water, stir, let sit for a few minutes. Repeat until you reach desired consistency.


* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.

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Comments (2)

  • I’m just curious why you powder these; why wouldn’t you leave them so they are more “bean-like” when you eat them?

  • When I made this recipe, I ended up with 3 medium trays instead of a little over 1? I had 1000g on 2 of them and 920 g on the other. I thought it needed more seasoning (might be my personal taste buds). I did add some medium heat picante sauce to it as I was processing them in my food processor in batches. That might account for some of the extra weight. I used 1/2 to 2/3 of a 24 oz. jar.

    Debra Lambert

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