Instant Pot Refried Beans
There’s nothing quite like homemade refried beans, and with the Instant Pot, they’re easier than ever to make! My version takes things up a notch by adding crispy bacon, roasted bell peppers, poblano, and jalapeño for a rich, smoky depth of flavor. A quick blitz in the food processor brings out the best in the peppers, and a final stir of Cotija cheese adds a creamy, savory touch. Whether you’re serving these beans with tacos, burritos, or simply enjoying them with chips, this recipe is a game-changer—delicious, freezer-friendly, and way better than anything from a can!
Recipe Steps
One of my fondest childhood memories is when my Grandpa Sanchez would visit for the weekend. He, my mother, and a neighbor would spend hours cooking, filling the kitchen with the rich aromas of homemade meals simmering in large stock pots and sizzling in cast iron pans. I always loved Grandpa’s refried beans—he made them with lard and bacon, but over the years, my mother switched to using bacon grease instead.
I first tried recreating his beans by doctoring up canned pinto beans with bacon and bacon grease. They were tasty, but after trying my mother’s homemade version, I knew I had to make them from scratch. For years, I used a slow cooker, but since it took all day, I only made them a couple of times a year.
Then, I got an Instant Pot and realized I could cook dried beans in just an hour—game changer! Now, I make refried beans or black beans (this recipe works just as well with black beans) regularly and freeze them for easy meals. My friend Tina makes incredible vegetarian black beans with roasted peppers, and her recipe inspired me to add roasted peppers to my refried beans for extra depth and flavor.
NOTE: If you are new to using an Instant Pot or feel a little intimidated, watch this video with step-by-step instructions and information on how to use the Instant Pot and make Chicken Tacos.
Now, whenever we’re having Mexican food, I always have a batch of Grandpa’s beans in the freezer. I hope you love them as much as we do!
Above are a few special photos of my Grandpa Sanchez and me. I’m not sure what the occasion was in the first photo, but the second captures a meaningful moment—my First Communion, where I’m pictured with my Great Grandma McIntyre and my Grandpa, Bernardo Sanchez. The last photo was taken at my 8th-grade graduation party, with my Grandpa and a former boyfriend.
Instant Pot Refried Beans
Equipment
- 6 Qt. Instant Pot
- 1 Food Processor
Ingredients
- 32 oz. dried pinto beans
- 1 large white onion peeled & diced
- 6 slices bacon cooked and crumbled
- 3 Bell Peppers (red, orange & yellow) deseeded & sliced
- 2 poblano peppers deseeded & sliced
- 2 jalapeno peppers deseeded & sliced
- 3 tsps. cumin
- 2 tsps. oregano
- 2 bay leaves
- 6 cloves garlic minced
- 1½ tsp. fresh ground pepper
- 2 tsps. salt
- 10 cups water
- ½ tsp. cayenne epper optional
- 3 Tbsps. bacon grease optional
- ¼ - ½ cup grated cotija cheese optional
- 1 Tbsp. Olive Oil or Avocado Oil for roasting the peppers
Instructions
Cook the Beans:
- Rinse the beans and add them to the Instant Pot liner.
- Cook the bacon until the fat is fully rendered. Reserve the grease.
- Peel and dice the onion, then chop the bacon. Add both to the Instant Pot along with 3 tablespoons of bacon grease (if using).
- Add cumin, oregano, salt, pepper, bay leaves, cayenne, and minced garlic.
- Pour in 10 cups of water, stir, then close and seal the Instant Pot. Press the "Bean/Chili" button and use the "+" button to set the cooking time to 45 minutes (or manually set to high pressure for 45 minutes).
Prepare the Peppers:
- Preheat the oven to 400℉.
- While the beans cook, deseed and slice all the peppers into strips.
- Place them on a shallow baking pan, drizzle with olive oil, and season with salt and pepper.
- Place them on a shallow baking pan, drizzle with olive oil, and season with salt and pepper.
Make the Refried Beans:
- Once the beans are done cooking, they can sit in the Instant Pot until the peppers are roasted. It's best to mash the beans while they're hot.
- Place the roasted peppers into a food processor and pulse 2-3 times for 10-15 seconds until finely chopped.
- Release any remaining pressure from the Instant Pot and drain the beans, reserving 4 cups of the cooking liquid.
- In a large bowl, mash 1/4 to 1/3 of the beans (depending on how many whole beans you prefer) with a potato masher.
- Add the chopped peppers and the remaining beans, stirring until well combined. If the beans are too thick, stir in some of the liquid from the beans until the desired consistency is reached.
- Stir in 1/4 cup grated Cotija cheese until melted. Taste and adjust the seasoning with more cheese, salt, or pepper as desired.
- Serve warm with chips or your favorite Mexican dish.
Notes
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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