Easy Instant Pot Refried Beans (No Soak Option)

Easy Instant Pot refried beans that are flavor-packed, creamy, and delicious. No-soak and oil-free options, these vegan beans are perfect for tacos, bowls, and meal prep.

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Course: Main Course, Meals, Side Dish

Cuisine: Mexican

Servings: cups

Author: Julie Gaeta

Ingredients

2.5 cups dry pinto beans
1.5 teaspoons oil or water for oil-free
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

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Instructions

Pick through and rinse the beans. Remove any debris or broken pieces.
(Skip past this step for no soak, the recipe works great either way) Soak dry pinto beans overnight for faster cooking. I like to soak right inside the Instant Pot with the heat off.
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 pinto 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 vegan 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 20-30 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 with oil if desired, 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.
Topping ideas: quick pickled jalapeños or fresh chili peppers (serrano or jalapeño peppers), diced tomatoes, sliced avocados, onions, fresh cilantro, or shredded red or green cabbage.

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