Creamy, protein-packed, and made in one pot — these Instant Pot vegan refried beans are a healthy, budget-friendly staple great for weekly meal prep.
Looking for more? You’ll love my Refried Black Beans, 7 Layer Taco Dip, and Instant Pot Chickpeas.
Looking for a healthy, flavorful, easy meal prep staple (with simple ingredients) that makes weeknights easier?
Homemade refried beans are one of my longtime go-to recipes. I’ve literally been making them for over 20 years (!) — and they never get old.
There are so many ways to serve them: Layered in Bean Dip, Nacho Bowls, Taquitos, or as the main dish topped with Creamy Tomatillo Salsa.
Before Instant Pots came along, I always cooked my beans on the stovetop— and I still do sometimes when I’m feeling more hands-on.
These days, I usually soak them overnight right in the Instant Pot. In the morning, I rinse and cook. That’s it.
Soaking is optional, but if you’re short on time? Skip the soak. The pressure cooking method handles it either way.
Why this recipe works
- Sweating the veggies: Sautéing onion, garlic, celery, carrot, jalapeño, and tomato before adding the beans builds rich, savory flavor.
- Bean broth: Instead of draining, I mash the beans right in their cooking liquid. It keeps everything velvety without added oil.
- Blending hides the veggies. I use an immersion blender for a smooth texture (great for kids!). You’d never know how many veggies are in there.
- Big batch for meal prep: This recipe makes great leftovers for Burritos, bowls, dips, or freezing. I often double the recipe (the cook time stays the same, but natural release takes longer.
- Instant Pot saves time: What used to take hours on the stove is now hands-off. Whether you soak or not, the beans come out tender every time.
What ingredients you need
- Dry pinto beans
- Oil – or water
- White or yellow onion – medium size
- Carrot
- Celery
- Jalapeño
- Tomato
- Garlic cloves
- Water
- Vegan bouillon cube
- Seasonings: Onion powder, garlic powder, paprika, cayenne, Mexican oregano (or regular oregano, cumin, sea salt
How to make this recipe (step-by-step)
Sauté the veggies. Turn on the Instant Pot's sauté function. Add onion, carrot, celery, jalapeño, tomato, a pinch of salt, and a splash of water, broth, or oil. Cook, stirring often. Add garlic last and cook until fragrant.
Add the soaked or unsoaked beans and water to the Instant Pot. Make sure the beans are covered by about an inch of water, but do not exceed your pot's max fill line.
Stir in bouillon cube and all spices except salt. Mix well. Seal the lid and set the valve to Sealing. Pressure cook on High for 44 minutes (or 25 minutes for soaked beans).
Let pressure release naturally, usually around 20 to 30 minutes.
Ladle out bean broth and set aside. Mash or blend the beans right in the pot using a masher or immersion blender.
Stir in some of the reserved broth (¼ cup at a time) if you'd like a creamier, looser texture—but they're great as-is, too.
Taste and adjust the seasoning as needed—add more salt, cumin, a pinch of cayenne, or a squeeze of lime. Enjoy!
Why homemade beans?
Going out for Mexican food is always fun, but nothing beats the rich, comforting flavor of homemade beans. And when you make them yourself, you control what goes in — no extra oil, sodium, or additives you didn’t ask for.
Did you know: Pinto beans are packed with plant-based protein, fiber, magnesium, iron, potassium, and other nutrients that support digestion, heart health, and steady energy.
Real talk about beans
I usually soak my beans overnight in the Instant Pot with the heat off. It’s optional, but it helps them cook more evenly and a little faster.
Even more importantly, soaking helps break down certain starches that can cause bloating or discomfort.
For me, soaked beans are easier to digest, and that little extra step is worth it.
That said, your body can adjust to beans over time. If you’re new to eating them regularly, some bloating is normal. It’s just your gut microbiome getting used to the fiber. The more often you eat beans, the better your body gets at breaking them down. So if they don’t sit well at first, go slow, soak them, and give it time.
In the kitchen tips
- Sauté in the Instant Pot. Use the Sauté function to cook your veggies with a splash of broth or oil. Add a pinch of salt to help draw out their moisture. They brown fast, so stir frequently.
- Cut veggies small and uniform: Smaller pieces cook faster and more evenl , especially when sautéing in the Instant Pot. It also makes blending easier later.
- Don’t drain all the bean broth: That liquid is full of flavor and helps create the perfect creamy texture when you mash.
- Use an immersion blender or a potato masher: For a smooth, creamy finish, I use an immersion blender. For some texture, use a potato masher.
- Adjust the seasoning after mashing. Once blended or mashed, the flavors settle. That’s the time to taste and tweak — add more salt, cumin, garlic powder, or even a squeeze of lime.
- Store in an airtight container. Keeps 3–4 days in the fridge or up to 3 months in the freezer. Reheat with a splash of vegetable broth to bring back creaminess.
Substitutions and additions
- Pinto beans: Classic for refried beans (frijoles refritos). If you prefer, swap in black beans.
- Vegetables: I add onion, garlic, carrot, celery, jalapeño, and tomato for flavor and nutrition — but if you’re out of one, skip it. If you want it mild, leave out the jalapeño. Want it spicy? Toss in an extra.
- Vegan bouillon cubes: I typically use vegan bouillon cubes with water, but if you have vegetable broth on hand, go for it. Both work great.
- Spices: Use smoked paprika or chipotle powder if you want a bolder, smokier flavor. No Mexican oregano? Regular works too!
- Salt: I season at the end to keep flavors balanced , especially since bouillon or broth can vary in saltiness.
- Oil (optional): Sauté your veggies in oil, water, or veggie broth. For a WFPB option, stick with broth or water to keep it oil-free.
- Additions (after mashing): Stir in a squeeze of lime juice for brightness, a spoonful of tomato paste for umami, or a dash of nutritional yeast for a cheesy twist — no dairy needed.
Topping ideas and serving suggestions
- Shredded red or green cabbage
- Homemade Guacamole
- Diced tomatoes, avocados, onions, and fresh cilantro
- Pickled jalapeños or fresh chili peppers (serrano or jalapeño pepper)
- Chile de Árbol Salsa, Salsa Rojo, or Vegan Mexican Queso-Inspired Salsa
- Warm tortilla (corn or flour) or crushed tortilla chips
- Arroz Rojo (Mexican Rice)
Ways to use leftovers
- Vegan bean burritos: Spread refried beans on a flour tortilla, add your favorite veggies, rice, and salsa, then roll it up for a quick, tasty meal.
- Bean-topped nachos: Use the beans as a base for nachos by layering with tortilla chips, Vegan Nacho Cheese, jalapeños, and any other favorite toppings.
- Taco salad: Top a bed of greens with warmed beans, avocado, corn, and salsa for a fresh and filling salad.
- Vegan bean dip: Mash leftover beans with a little Vegan Sour Cream or Lime Crema and lime juice for a creamy dip perfect for chips or veggies.
Storage
- Fridge: Store in an airtight container for up to 3-4 days. Reheat with a splash of vegetable broth to loosen them up.
- Freezer: Cool completely and freeze in a freezer-safe container for up to 3 months. I like to portion them into small containers so I can grab what I need for a quick lunch or weeknight burritos.
Meal prep
Double the recipe for a big batch; they're a great meal prep base and a staple in our weekly rotation. I start the beans in the Instant Pot first thing in the morning, so by the time I’m onto meal prep, they’re done and waiting to use.
If you’re using a large Instant Pot, you can double the ingredients as written. Just be sure not to go over the Max Fill line once everything is added. You can keep the cook time the same, but the natural pressure release may take up to 1 hour when the pot is full.
FAQ
You can! Cook beans in the Instant Pot, sauté veggies in a pan, and simmer them all together before mashing. It adds a step, but gives you more control over texture and layering.
Yes — sauté the veggies in broth or water instead of oil.
Not always. Traditional refried beans often contain lard (rendered pork fat), especially in restaurants or canned versions. That’s why making your own is so helpful — you skip the animal products, extra oil, and preservatives.
A bit, yes. They soften and melt into the beans — but that’s the goal here. Sautéing first builds flavor, and pressure cooking brings it all together into a rich, savory, slow-cooked taste, without needing all day.
Yes, simmer soaked beans on the stove until tender, then mash and season as written.
It works great in a standard 6-quart or larger Instant Pot. If using a smaller model (like a 3-quart), I recommend halving the recipe. For meal prep, I use the 8-quart.
I can’t wait for you to try these refried beans! If you make them, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Instant Pot Vegan Refried Beans
Ingredients
- 2.5 cups dry pinto beans
- 1.5 teaspoons oil, or water
- 1 medium white or yellow onion, diced
- 1 carrot, diced
- 2 celery stalks, diced
- 1 jalapeño, seeded and diced
- 1 tomato, diced
- 4 garlic cloves, minced
- 5 cups water for the Instant Pot
- 1 vegan bouillon cube
- 1.5 teaspoons onion powder
- 1.5 teaspoons garlic powder
- ¾ teaspoon paprika
- ⅛ teaspoon cayenne, optional
- ½ teaspoon Mexican oregano, or regular oregano
- ½ teaspoon cumin
- 1 teaspoon sea salt, or to taste
Instructions
- Pick through and rinse the beans. Remove any debris or broken pieces.
- Soak overnight for faster cooking (I soak right in the Instant Pot with the heat off), or skip it - this recipe works either way!
- Sauté the veggies. Turn on the Instant Pot's sauté function. Add onion, carrot, celery, jalapeño, tomato, a pinch of salt, and a splash of water, broth, or oil. Cook 5 minutes, stirring often. Add garlic last and cook for 30 seconds, just until fragrant.
- Add the soaked or unsoaked beans and water to the Instant Pot. Make sure the beans are covered by about an inch of water, but do not exceed your pot's max fill line.
- Stir in bouillon cube and all spices except salt. Mix well.
- Seal the lid and set the valve to Sealing.
- Pressure cook on High for 44 minutes (or 25 minutes for soaked beans).
- Let pressure release naturally, usually around 20 to 30 minutes.
- Ladle out 1 to 1.5 cups of bean broth and set aside. Mash or blend the beans right in the pot using a masher or immersion blender. Stir in some of the reserved broth (¼ cup at a time) if you'd like a creamier, looser texture—but they're great as-is, too.
- Taste and adjust the seasoning as needed—add more salt, cumin, a pinch of cayenne, or a squeeze of lime. Enjoy!
Notes
- If your beans are older or your Instant Pot runs hot, you can use up to 6 cups water—just ladle out extra broth before mashing to control texture.
- You can transfer the beans to a skillet to refry, but I usually find it’s not needed—they’re creamy and flavorful straight from the pot.
- I also like to add a pinch of cayenne for warmth, not spicy, just enough to bring everything together.
Nathan says
Looks great!
Julie Gaeta says
Thanks so much! 😊