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4.67 from 3 votes

Instant Pot Spicy Refried Beans

Author: Brittany Williams


  • 16 ounces pinto beans soaked overnight and drained
  • 1 large onion, diced or 1/2 cup dried minced onion
  • 2 jalapeños, chopped, optional
  • 1/2 bunch of fresh cilantro stems, chopped or 3 teaspoons dry cilantro
  • 1 tablespoon cumin
  • 1 to 2 teaspoons cayenne, spice to taste
  • 1 teaspoon salt
  • Bacon grease from 1 package of bacon, optional but so worth it
  • 8 to 16 ounces homemade vegetable broth, just enough to barely cover the beans


  • Add all ingredients to the Instant Pot. Barely cover the beans with vegetable broth.
  • Place the lid on the pot. Make sure the pressure knob is in the SEALING position. Using the display panel, select the MANUAL/PRESSURE COOK function, high pressure, and use the +/- buttons until the display says 12 minutes.
  • When the cooker beeps to let you know it’s finished, let it naturally release the pressure until the display says LO: 35 or until the pin has dropped. Switch the pressure knob from the SEALING to the VENTING position. Use caution while the steam escapes—it’s hot.
  • Go to town mashing those suckers with a potato masher or an immersion blender.
  • These beans last for up to 2 weeks in the refrigerator. They also freeze well so if you’ve made too much, save them for another day!


Note: Consistency is dictated by how much liquid you add. You want to just barely cover them, even if some of them are peaking out, that's okay.
Also, if you forget to soak your beans overnight you can cook them from dried for 60 minutes, high pressure, with a natural release.