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Restaurant style refried beans made in the Instant Pot. Totally easy and way better than the stuff out of the can!
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4.75 from 4 votes

Restaurant Style Refried Beans

Deliciously creamy and spicy refried beans.
Prep Time5 mins
Cook Time50 mins
Course: Side Dish
Servings: 6 servings
Calories: 345kcal


  • Instant Pot


  • 1 lb dried pinto beans
  • 1 tablespoon jalapeños diced
  • 2 tablespoon garlic minced
  • 1/2 yellow onion diced
  • 2 tablespoon oil
  • 5 cups low sodium chicken or vegetable stock*
  • 1/4 cup diced green chiles or 1 small can
  • salt and pepper to taste
  • cojita cheese for topping optional


  • Rinse dried beans and set aside.
  • Turn Instant Pot to sauté mode for 2 minutes.
  • Add oil to the pot and sauté jalapeños, garlic, and onion for 2 minutes.
  • Add beans, stock, and green chiles.
  • Put the lid on and set to pressure cook on high for 50 minutes.
  • When finished cooking, release the pressure and remove lid.
  • Using a hand beater, beat the beans until smooth. I like to put a dish towel over the beater and pot since the beans splatter.
  • Add salt and pepper to taste.
  • Enjoy hot with cheese on top.


*Make sure to use low sodium stock, if all you have is regular use 2.5 cups stock and 2.5 cups water.
In my 6 qt Instant Pot I can double this recipe but while beating you may want to remove some liquid and add in after since the pot will be very full. Or beat in a larger mixing bowl. You can divide this up into Tupperware and freeze into individual serving sizes. Simply remove from the freezer when ready and heat in a pot on the stove or microwave.
These beans are very runny (hence the restaurant style) which is what makes them more authentic. If you prefer them less runny, decrease the stock to 4 cups.


Calories: 345kcal | Carbohydrates: 52g | Protein: 20g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 92mg | Potassium: 1259mg | Fiber: 12g | Sugar: 2g | Vitamin A: 35IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 4mg