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+ servings
Refried Beans With Cheese

Restaurant Style Refried Beans (Instant Pot)

Spicy Pinto beans with onions, jalapenos and spices
Course Side Dish
Cuisine Mexican
Keyword Beans, Spicy
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 6 people


  • Pressure Cooker
  • Immersion Blender


  • 2 Cups Dry Pinto Beans 1 lb bag
  • 2 tsp Virgin Olive Oil
  • 1 Small Yellow or white onion Diced
  • 1 Fresh Jalapeno cored,seeded and diced
  • 1 tbsp Minced Garlic
  • 4 cups Chicken Broth
  • 3 cups Water
  • 1 tsp Kosher Salt
  • 1 tsp Cumin
  • ½ tsp Black Pepper
  • ¼ tsp Red/Cayenne Pepper

Optional Garnishes

  • Shredded Cheese
  • Chopped Onion
  • Salsa
  • Sour Cream
  • Guacamole


  • Place the pinto beans in a colander/strainer rinse them well. Pick out any damaged beans. Set the rinsed beans aside.
  • Set Instant Pot on Saute - add the oil, when it is hot, add onion and jalapeno saute , add garlic, pour a small amount of chicken broth in the pot and scrape any stuck-on bits from the pot. Add remaining chicken broth,  water, salt, cumin , black pepper, and red pepper
  • Close and seal the instant pot cook on manual high for 45 minutes - natural release for 25 minutes - release any remaining pressure and open lid. Beans will have a lot of liquid, keep 2 cups of liquid - set aside - drain any remaining liquid
  • Return to Instant Pot with an immersion blender, blend until desired consistency adding the liquid that you set aside as needed.
  • Serve as is or can be refried in a cast iron frying pan