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Pinto beans, bacon fat, and an Instant Pot create restaurant-quality refried beans for pennies per serving for this pure comfort food. Homemade is the way to go for beans that are warm, creamy, savory and absolutely delicious!
You know how store-bought refried beans just taste a little… flat? The canned ones never quite hit that creamy, smoky spot you get at your favorite Mexican restaurant, right?
Well, the secret ingredient that makes all the difference is something most homemade versions totally miss: bacon fat! Restaurant chefs have been making it this way for ages to create those super velvety, savory beans. And guess what? When you combine awesome bacon fat with dried pinto beans in your Instant Pot, you're going to get those amazing restaurant-level results in about an hour, and most of that time is totally hands-off! We're talking way better flavor, incredible texture, and it costs a fraction of what you'd pay for those pre-made beans.
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Notes from Kristie's Kitchen
- Feeds: this recipe makes about 6 cups of refried beans. So it can feed about 6-8 people.
- Prep time/ actual time spent in kitchen: You'll need to allow time for a pre-soak of the beans ahead of time, which will take about an hour before you cook them.
- Cooking time: 42 minutes, plus time for the instant pot to build up pressure and release pressure. So about an hour.
- Tools needed: instant pot, and a potato masher. Also nice to have is an immersion blender (stick blender) if you've got one for really creamy, smooth beans.
Here's What You Need
- Dried pinto beans: Fresher beans cook more evenly and have better texture. Look for them in bags in the grocery store, usually alongside where rice or Mexican food is sold.
- Bacon fat: The quality of your bacon fat really impacts the final flavor. Fat from thick-cut, naturally smoked bacon will taste so much better than fat from thin bacon that's full of preservatives. Remember to save those bacon drippings in a glass jar in your refrigerator. And especially don't pour bacon fat down your drain - it's not only a waste of good flavor, it's really hard on your garbage disposal ☹️
- Garlic and Shallot: Most refried beans are made with onion. We rarely use onions in our house (my husband famously hates onions with a passion!). I prefer using a small amount of finely minced shallots along with an equal amount of garlic for the best balance of flavor. No tears, no oniony smell or taste.
- Dried oregano: Mexican oregano tastes more authentic than Mediterranean oregano, but either will work.
- Cumin and chili powder - just the standard powdered spices.
- Smoked paprika: You can totally replace smoked paprika with regular paprika plus a tiny pinch of liquid smoke. Just start with a single drop of liquid smoke, because it's super concentrated.
- Chicken broth: Water is totally fine if you don't have chicken broth on hand. Just add an extra half teaspoon of salt to make up for the lost flavor. Sometimes I use beef broth if I have some available.
- Salt: Note that the salt is added after the beans are finished cooking. Adding salt to dried beans can stop them from becoming tender, so add it at the very end after they are done.
The Perfect Mash
Mash your beans to whatever consistency you like best! Some people want super smooth refried beans, while others prefer a chunkier texture. A potato masher gives you great control and creates a lovely rustic texture. An immersion blender, on the other hand, will give you those restaurant-.smooth results in mere seconds.
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Here's how you make my instant pot refried beans. Scroll down to the recipe card to see the full recipe with ingredient amounts.
Step 1. Rinse beans and add to a large pot. Cover with water, bring to a boil. Simmer for 2 minutes, add a lid, remove from heat. Let sit for an hour.
Step 2. In an instant pot, press the Sauté button. Melt the bacon fat, add garlic and shallot.
Step 3. Add spices and continue to cook and stir until everything has softened.
Step. 4.Drain the water from the beans and rinse them. Add to the pot with 6 cups fresh water or broth.
Step 5. Select the bean/chili button for 42 minutes. Make sure the valve is pointing to "sealing" and not "venting".
Step 6. After the time is up and the instant pot beeps, you can choose to do a quick release or a natural release. For Quick - flip the valve and let the steam come rushing out until the pressure gauge drops. For a natural release, do nothing and it will eventually come down on its own.
Step 7. Drain the beans in a colander with a bowl under it to catch the reserved cooking liquid.
Step 8. Add beans back to the instant pot. Add salt, and about a cup of cooking liquid. Mash with a potato masher. You might want to add extra salt, cooking liquid, or even a little more bacon fat. Just adjust to your taste.
Step 9. Keep beans warm in the instant pot until you need to serve them. Just choose the Keep Warm setting and add the lid. Stir in a little cooking liquid if needed if the beans get too thick.
Bonus Tip!
Make sure to reserve most of that cooking liquid before you start mashing. That liquid helps you adjust the consistency and adds concentrated bean flavor right back into the dish. Beans will definitely thicken as they cool, so I keep the cooking liquid in a little container in the fridge along with any leftover refried beans. So when I reheat them I add a spoonful or two of cooking liquid to bring it back to that creamy, just cooked consistency.
PrintSmoky Instant Pot Refried Beans with Bacon Fat
Pinto beans, bacon fat, and an Instant Pot create restaurant-quality refried beans for pennies per serving for this pure comfort food. Homemade is the way to go for beans that are warm, creamy, savory and absolutely delicious!
- Prep Time: 1 hour
- Cook Time: 42 minutes
- Total Time: 1 hour 42 minutes
- Yield: 6 -8 servings, 1 cup each 1x
- Category: Dinner, side
- Method: instant pot
- Cuisine: Mexican
- Diet: Gluten-Free
Ingredients
- 2 Tbsp. bacon fat
- 2 Tbsp. minced shallot
- 2 large cloves garlic (or 2 Tbsp.), minced
- 1 teaspoon dried oregano
- 2 teaspoons cumin
- 2 teaspoons chili powder
- ½ teaspoons smoked paprika
- 1 pound dried pinto beans
- 6 cups chicken broth (or water)
- Add after cooking:
- 1 ½ teaspoons salt
- 1 Tbsp. additional bacon fat , optional (but delicious)
Instructions
- Rinse beans, add to a large pot. Cover with water, bring to a boil. Boil for 2 minutes, then remove from heat. Cover with a lid and let sit for about an hour.
- Press the Sauté button on the Instant pot. Add oil, shallot, and garlic. Cook and stir until softened.
- Add the cumin, chili powder, and smoked paprika and cook and stir for another minute. Turn off.
- Drain the water from the beans. Add beans to the pot, along with 6 cups of water or chicken broth. Add the lid, making sure the pressure valve is in the "Sealing" position.
- Press the bean/chili button and set the time for 42 minutes. You can also use the manual button for this.
- After it's done, turn the instant pot off. Use a quick release, or just let the pressure come down on its own. Remove the lid, and lift out the stainless steel cooking pot (careful, it might be hot).
- Drain the beans, reserving the cooking liquid. This is easy if you drain the beans into a colander over a large bowl.
- Put the beans back into the pot. Add the salt, bacon grease, and ¾ to 1 cup of cooking liquid. Using an immersion blender or just a potato masher, mash the beans until they are the way you like them. You may need to add more of the cooking liquid to get the right consistency, about ¼ cup at a time.
- You can keep the beans warm in the instant pot until you need to serve them. Add the lid and choose the Keep Warm setting. Stir in extra cooking liquid if needed if the beans get too thick.
Flavor Boosters to Customize your Beans
Basic refried beans are already wonderful, but these additions give you options for adding even more flavor.
Cheese Makes Everything Better
Swirl some shredded Mexican cheese blend into your hot beans just before serving. The residual heat will melt the cheese into creamy ribbons throughout the beans. Cotija cheese adds salty, tangy notes that really complement those smoky flavors. And pepper jack is just the perfect flavor to go with refried beans.
Fresh Finishing Touches
Chopped fresh cilantro adds color and freshness. A squeeze of fresh lime juice adds acidity that balances the fat. Diced jalapeño peppers introduce a nice kick of heat and fresh chile flavor.
Richness Enhancers
An extra swirl of bacon fat stirred in at the end creates a truly luxurious mouthfeel. Sour cream or Mexican crema adds tangy richness and makes the beans extra creamy.
Troubleshooting Common Problems
Even experienced cooks run into little issues sometimes! These solutions will help you fix the most common refried bean problems.
Just keep cooking them on sauté mode with the lid off to evaporate any excess liquid. You can also mash the beans more thoroughly to release starches that will naturally thicken the mixture. Or, add a tablespoon of masa harina or cornmeal to absorb moisture and thicken things up quickly.
Remember, beans thicken quite a bit as they cool, so what seems too thin when hot might be absolutely perfect at room temperature. Give them about 10 minutes before you decide you need to thicken them further.
Stir in some reserved cooking liquid a tablespoon at a time until you get your desired consistency. Warm chicken broth also works great to thin beans while adding flavor.
Salt makes the biggest difference in fixing bland beans! Add salt in small increments, stirring and tasting between additions. Beans can absorb a surprising amount of salt. A squeeze of lime juice will also brighten flavors and make other seasonings more prominent.
You can also add another pinch of cumin or chili powder to boost those spice flavors. And a little extra bacon fat stirred in at the end adds wonderful savory depth.
Storage Instructions for Fridge and Freezer
Proper storage keeps your refried beans fresh and ready to use!
Refrigerator Storage
Let your beans cool completely before transferring them to storage containers. Hot beans create condensation that can encourage bacterial growth. Store them in airtight containers in the refrigerator for up to five days.
Beans will thicken in the refrigerator, so they might look a little dry when you pull them out. Just add a splash of cooking liquid or broth when reheating to bring back that creamy consistency. Both the microwave and stovetop work well for reheating.
Freezer Storage for Maximum Convenience
Souper Cubes are such a game-changer for bean storage! They let you freeze individual portions in perfect serving sizes. These silicone trays create one-cup or two-cup frozen blocks that pop out easily and thaw quickly. Make sure to label each block with the date before freezing!
Frozen refried beans will keep for several months without any loss of quality. Freezer burn can become an issue after 5-6 months, though the beans will still be safe to eat. Thaw frozen beans in the refrigerator overnight or microwave them straight from frozen.
Flat freezer bags work great if you don't have Souper Cubes. Just spread the beans in a thin layer inside the bag, press out the air, and seal it up. The flat shape thaws much faster too. You can stack flat bags neatly in the freezer to save space.
Batch Cooking Strategy
Make double batches to really get the most out of your Instant Pot. Freezing portions means you'll always have homemade beans ready for tacos, burritos, or quick side dishes. The time investment is pretty much the same whether you make one pound of beans or two.
What to Eat with Refried Beans
Do you need some meal planning inspiration?
Here are a few meal ideas that use refried beans plus other recipes on my site.
- Chicken Toastadas + Lime Cilantro Rice + refried beans = something new for taco night
- Chicken enchiladas + refried beans + chopped salad with crispy chickpeas = creamy comfort food
- Cafe Rio Pork + refried beans + 5 Min guacamole = perfect toppings for unforgettable loaded nachos
More Spicy Recipes
Roundup! 🤠🐎
Did you know this recipe is part of my Best Instant Pot Recipe roundup? Come by to see all the delicious recipes - you might find some new favorites!
Recipe creator: Kristie Winget, who loves to create creamy foods like smoky refried beans. Here's a little more about me.
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