No‑Soak Instant Pot Refried Beans

By Mommy’s Memorandum

• Prep: 25 min
• Cook: 1 hr 10 min
• Total: 1 hr 35 min

Servings: 6 cups

Ingredients

• 1 lb dry pinto beans
• 2 teaspoon extra‑virgin olive oil (or bacon fat)
• 1 small yellow onion, diced
• 1 jalapeño, cored, seeded & finely chopped
• 1 tablespoon minced garlic
• 4 cups chicken broth, divided
• 3 cups water
• 2 bay leaves
• 1½ teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ⅛ teaspoon cayenne pepper
• 1 lb thick‑sliced bacon, cut into 1‑in pieces (optional)

Instructions

1. Prep: Rinse beans, pick out debris.
2. Sauté: On SAUTÉ mode, heat oil, add onion, jalapeño, bacon; sauté 2 mins. Add garlic for 30 sec.
3. Deglaze & Cook: Add ¼ cup broth, scrape pot. Add remaining broth, water, beans & spices; pressure cook on HIGH for 45 mins.
4. Release: Natural release for 25 mins, then quick-release residual pressure.
5. Mash: Remove bay leaves, reserve 2 cups cooking liquid, drain rest. Mash beans to desired consistency, adding liquid if needed.

Notes & Substitutions

• Vegetarian? Use olive oil & vegetable broth.
• For softer beans, soak 4 hrs or add 5 extra mins pressure cook time.
• Spice it up with chipotle powder or smoked paprika.

Expert Tips & FAQs

Why no soak?

Unsoaked beans cook just as tender in the Instant Pot, saving prep time.

Can I swap black beans?

Yes—just adjust spices (e.g., cumin, oregano) for best flavor.

Can I freeze leftovers?

Yes, freeze in an airtight container for up to 3 months; thaw in the fridge and reheat.

How thick should they be?

Add reserved cooking liquid after mashing to adjust consistency.

Nutrition & Storage

Refrigerate up to 3 days, freeze for 3 months.

Nutrition (per ½ cup): ~200 cal, 7 g fat, 25 g carbs, 10 g protein

Check out my

Instant Pot Black Beans
for more pressure‑cooker bean magic. For cooking science behind bean texture, this Allrecipes tutorial is invaluable:

Allrecipes Cooking Beans

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Yield: 6 cups

No Soak Instant Pot Refried Beans

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Creamy, no‑soak refried beans made quickly in the Instant Pot.

Prep Time 25 minutes

Cook Time 10 minutes

Total Time 35 minutes

Ingredients

• 1 lb dry pinto beans
• 2 teaspoon extra‑virgin olive oil (or bacon fat)
• 1 small yellow onion, diced
• 1 jalapeño, cored, seeded & finely chopped
• 1 tablespoon minced garlic
• 4 cups chicken broth, divided
• 3 cups water
• 2 bay leaves
• 1½ teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ⅛ teaspoon cayenne pepper
• 1 lb thick‑sliced bacon, cut into 1‑in pieces (optional)

Instructions

1. Prep: Rinse beans, pick out debris.
2. Sauté: On SAUTÉ, heat oil, add onion, jalapeño, bacon; sauté 2 mins. Add garlic 30 sec.
3. Deglaze & Cook: Add ¼ cup broth, scrape pot. Add remaining broth, water, beans & spices; pressure cook HIGH 45 mins.
4. Release: Natural release 25 mins, quick-release residual.
5. Mash: Remove bay leaves, reserve 2 cups liquid, drain rest. Mash to desired consistency.

Notes

Notes & Substitutions

• Vegetarian? Use olive oil & vegetable broth.
• For softer beans, soak 4 hrs or add 5 extra mins pressure.
• Spice it up with chipotle powder or smoked paprika

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 487Total Fat: 22gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 59mgSodium: 1864mgCarbohydrates: 39gFiber: 9gSugar: 2gProtein: 32g

The Nutritional Information may not be accurate. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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