Instant Pot Vegan Refried Beans

 These Instant Pot vegan refried beans are creamy, protein-packed, and made in one pot. An easy, healthy, budget-friendly staple that's great for weekly meal prep.

Looking for more? You’ll love my canned refried black beans recipe, 7 layer taco dip, and my Instant Pot chickpeas recipe.

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 this healthy nachos recipe, vegan 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!

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 vegetarian burritos recipe, 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, tomato, and jalapeño
• Vegan bouillon cube
• Seasonings

See the recipe card for quantities.

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.

For a full Mexican spread, serve this homemade refried beans recipe with this simple homemade guacamole recipe, fresh pico de gallo, and this recipe for creamy jalapeño sauce. It's such a great pairing!

How to make Instant Pot Refried Beans

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 the 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!

Tested 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 evenly ,  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.

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 mystery ingredients.

Pinto beans are packed with plant-based protein, fiber, magnesium, iron, potassium, and other nutrients that support digestion, heart health, and steady energy.

Beans are also a daily staple in Blue Zones—the regions where people live the longest. Cooking them from scratch is one of the simplest ways to bring more of that nourishing, longevity-supporting tradition into your kitchen.

Topping ideas and serving suggestions

• Quick pickled jalapeños or fresh chili peppers (serrano or jalapeño pepper)
• Diced tomatoes, avocados, onions, and fresh cilantro
• Chile de árbol salsa, easy salsa roja, or vegan Mexican queso-inspired salsa
• Shredded red or green cabbage
• Homemade Mexican rice (arroz rojo) or this easy cilantro lime 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, Instant Pot vegan nacho cheese sauce, or this vegan cheese sauce recipe, 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 homemade vegan lime crema and lime juice for a creamy dip. If you're short on time, try this 10-minute vegan bean dip recipe.

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.

Find more ideas and recipes for easy vegan meal prep, or if you're new, learn how to meal prep vegan in my guide.

Instant Pot Vegan Refried Beans FAQs