Instant Pot Vegan Refried Beans – No Soaking Needed

Refried beans are one of those classic dishes that are even better when homemade. 

When you make them from scratch, you get creamy texture, rich flavor, and total control over what goes in. 

And with the Instant Pot, you can skip the soaking and still have perfectly soft pinto beans ready in about an hour.

These vegan refried beans are simple, satisfying, and loaded with plant-based goodness. 

They are perfect for burrito night, taco bowls, or just served with warm tortillas and avocado.

Let’s find out how to make them.

Why You Will Love These Instant Pot Refried Beans

These refried beans are made from scratch, but they are easy enough for a weeknight. No soaking, no standing over the stove, and no canned beans needed. 

The Instant Pot takes care of the heavy lifting, giving you tender, creamy beans with very little effort.

You can make them smooth or chunky, spicy or mild, and they taste amazing served fresh or reheated later in the week.

Once you try this version, you might never buy store-bought again.

Ingredients for Our Instant Pot Vegan Refried Beans

You only need a few basics to make these beans full of flavor:

• 1 cup dried pinto beans (rinsed and sorted)
• 3 cups water or vegetable broth
• 1 small onion, peeled and halved
• 2 cloves garlic, smashed
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ½ teaspoon salt (added after cooking)
• 1 tablespoon olive oil (optional, for sautéing after blending)
• Optional: lime juice, chopped cilantro, or jalapeño for serving

How to Make Vegan Refried Beans in the Instant Pot

1. Add Ingredients to the Pot

Place the dried pinto beans, water or broth, onion, garlic, cumin, and paprika into the Instant Pot. Do not add salt at this stage.

2. Pressure Cook

Secure the lid and set to “Pressure Cook” on high for 35 minutes. Let the pressure release naturally for at least 15 minutes before opening the lid.

3. Drain and Blend

Reserve a bit of the cooking liquid, then drain the rest. Remove the onion if you like, then mash the beans with a potato masher or blend using an immersion blender. Add back a little liquid at a time until you reach the texture you like.

4. Season and Serve

Stir in the salt and olive oil if using. Taste and adjust the seasoning. Serve warm with your favorite toppings or use right away in tacos, burritos, bowls, or nachos.

Tips for the Best Refried Beans

Here are a few ways to get that perfect flavor and texture:

• Use broth instead of water: This adds extra depth right from the start.
• Keep the cooking liquid: Use it to help blend the beans for a creamy but not runny texture.
• Mash to your liking: For chunky beans, use a masher. For ultra-smooth beans, blend well and pass through a sieve if needed.
• Add toppings at the end: A little lime juice, chopped cilantro, or sliced jalapeños can brighten things up.

How to Use Your Vegan Refried Beans

There are so many ways to use these beans once they are ready:

• Spread into burritos or quesadillas
• Add to tacos or tostadas
• Use as a base for loaded nachos
• Spoon onto rice bowls or baked sweet potatoes
• Serve as a warm dip with tortilla chips

They are also great for meal prep and freeze beautifully.

Storage and Reheating Tips For Refried Beans

Here is how to keep your refried beans fresh and ready to enjoy:

• Refrigerate: Store in a sealed container for up to 4 days.
• Freeze: Cool completely, then portion into freezer-safe containers. Freeze for up to 2 months.
• Reheat: Warm on the stove or in the microwave, stirring in a splash of water or broth to loosen as needed.

Final Thoughts

Instant Pot vegan refried beans are a game-changer for easy, flavor-packed meals. They are creamy, comforting, and made with real ingredients you can feel good about. 

Skip the soaking and skip the cans and make them yourself in no time at all.

Instant Pot Vegan Refried Beans – No Soaking Needed

Recipe by Jess Miller

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 cup dried pinto beans (rinsed and sorted)

• 3 cups water or vegetable broth

• 1 small onion, peeled and halved

• 2 cloves garlic, smashed

• 1 teaspoon ground cumin

• ½ teaspoon smoked paprika

• ½ teaspoon salt (added after cooking)

• 1 tablespoon olive oil (optional, for sautéing after blending)

• Optional: lime juice, chopped cilantro, or jalapeño for serving

Directions

• Add Ingredients to the Pot
• Pressure Cook
• Drain and Blend
• Season and Serve