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Refried Beans (Instant Pot, no-soak Method)

The trick is to cook on medium-high heat and take your time. Give the beans a few moments to rest in the pan to create those delicious browned bits. This will create depth and layers of flavor and will give you the desired creamy/crisp texture.
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Prep Time 5 minutes
Cook Time 10 minutes
Pressure cook 45 minutes
Total Time 1 hour
Course Side Dish
Cuisine Mexican

Ingredients
  

Beans

  • 1 pound dry pinto beans
  • 1/2 onion
  • 3 garlic cloves
  • 1 jalapeno, cut in half (deseeded for mild)
  • 1 tbsp mexican oregano
  • 1 tsp ground coriander
  • 2 bay leaves
  • 1 tsp black pepper
  • 6 cups water
  • 3 tbsp Knorr chicken bouillon

For Refrying

  • 2 tbsp lard or rendered bacon fat
  • Reserved bean liquid (with onion, garlic, and aromatics)

Instructions
 

Instructions

    Cook the Beans

    • Add pinto beans, onion, jalapeño, garlic, water, and all seasonings to your Instant Pot.
    • Seal the valve and cook on the Bean setting on High for 45 minutes.
    • Once done, reserve all of the bean liquid — don't drain it.

    Refrying

    • Heat lard or bacon fat in a cast iron skillet over medium-high heat.
    • Using a ladle, add the cooked beans to the skillet with a little of the bean liquid — not all of it, just enough to get them started.
    • Spread the cooked beans evenly across the pan. Let them sit undisturbed for 2-3 minutes until you hear a sizzle and the bottom begins to brown.
    • Using a wooden or silicone spatula, scrape up the beans from the bottom, folding the browned bits back in. Repeat 2-3 times — this is where the smoky, deep flavor builds.
    • Add ladles of reserved bean liquid as needed to keep the beans from drying out.
    • Mash with a potato masher or immersion blender to your desired consistency.
    • Add a final splash of broth, season with salt to taste, and serve.

    Notes

    Texture: Creamy but not soupy is the sweet spot — slightly thick and spreadable. That said, texture is personal. Add more bean liquid for a soupier consistency or let it cook down longer for something thicker. Make it yours.
    The key to flavor: Don't stir constantly — stillness is what creates those browned bits. If the beans stick slightly before you scrape, that's exactly right. If they start drying out, just add a little more broth.
    Use them for: Bean and cheese burritos, taco sides, breakfast plates, or straight from the pan — no judgment.
    Keyword authentic refried beans, instant pot refried beans, no soak pinto beans