Best Vegan Refried Beans Recipe Instant Pot Made Easy

If you’re craving creamy, flavorful refried beans but want to keep it vegan and hassle-free, this best vegan refried beans recipe for the Instant Pot is your new go-to. Using dried pinto beans cooked to perfection in the Instant Pot, this recipe delivers a rich, smoky, and velvety texture without any animal products.

Whether you’re making tacos, burritos, or a hearty bean dip, these refried beans will elevate your meals with wholesome goodness and bold taste.

Instant Pot makes the cooking process incredibly simple and fast, eliminating the need for soaking beans overnight or standing over the stove for hours. Plus, we use pantry staples and spices that add depth and warmth, making this dish a crowd-pleaser.

Even if you’re new to vegan cooking or pressure cooking, this recipe will guide you step-by-step to create restaurant-quality beans in no time.

Why You’ll Love This Recipe

This vegan Instant Pot refried beans recipe stands out because it combines convenience, nutrition, and flavor all in one pot. Here are some reasons why you’ll fall in love with it:

• Quick and Easy: No soaking required! The Instant Pot cooks the beans perfectly in under an hour.
• Rich and Creamy Texture: Blended to smooth perfection with a lovely thickness that mimics traditional refried beans.
• Healthy and Vegan: Made without lard or animal products, suitable for vegans and vegetarians.
• Customizable Flavor: Smoked paprika and cumin give it that authentic Mexican flair; you can adjust spices to your liking.
• Versatile: Use it in tacos, burritos, as a dip, or a side dish alongside your favorite Mexican meals.

Ingredients

• 1 cup dried pinto beans (rinsed and sorted)
• 3 cups water
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil or avocado oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder (optional)
• Salt to taste (start with 1 teaspoon)
• Freshly ground black pepper to taste
• 1/4 cup vegetable broth (optional, for thinning)
• Juice of 1 lime (optional, for brightness)
• Fresh cilantro for garnish (optional)

Equipment

• Instant Pot or any electric pressure cooker
• Sauté pan or skillet (optional, for sautéing onion and garlic)
• Blender or immersion blender for mashing the beans
• Measuring cups and spoons
• Wooden spoon or spatula

Instructions

1. Prepare the beans: Rinse the dried pinto beans thoroughly and remove any debris or stones.
2. Sauté aromatics: Set your Instant Pot to the “Sauté” setting. Add the olive oil, then sauté the finely chopped onion until translucent, about 3-4 minutes. Add minced garlic and cook for another 30 seconds until fragrant.
3. Add spices: Stir in the ground cumin, smoked paprika, and chili powder (if using). Toast the spices for 30 seconds to release their flavors.
4. Add beans and water: Pour in the rinsed beans and 3 cups of water. Scrape the bottom of the pot to deglaze and prevent any burn warning.
5. Pressure cook: Seal the Instant Pot lid and set to “Manual” or “Pressure Cook” on high for 35 minutes. Once done, allow natural pressure release for 15 minutes, then quick release any remaining pressure.
6. Drain and mash: Open the lid carefully. Drain excess liquid, reserving some for desired consistency. Use an immersion blender to mash the beans directly in the pot, or transfer to a blender or food processor. Add vegetable broth a little at a time to thin if needed.
7. Season to taste: Stir in salt, pepper, and lime juice for brightness. Adjust seasonings according to your preference.
8. Final sauté: Optional but recommended — set Instant Pot to “Sauté” again, add a little oil if needed and cook the mashed beans for 5-7 minutes, stirring frequently until thickened and creamy.
9. Serve and garnish: Transfer to a serving bowl, garnish with fresh cilantro, and enjoy warm.

Tips & Variations

“For extra smoky flavor, add a chipotle pepper in adobo or a splash of liquid smoke during the sauté step.”

• Soaking beans: If you prefer, soak beans overnight to reduce pressure cooking time to 20 minutes.
• Spice it up: Add jalapeño or serrano peppers with the onions for a spicy kick.
• Use black beans: Substitute pinto beans with black beans for a different but equally delicious twist.
• Make it creamy: Stir in a tablespoon of vegan butter or coconut milk for extra creaminess.
• Storage: Refrigerate leftovers in an airtight container for up to 5 days, or freeze for up to 3 months.

Nutrition Facts

Serving Suggestions

This versatile vegan refried beans recipe pairs beautifully with a wide variety of dishes. Here are some delicious ideas:

• Spread on warm corn or flour tortillas topped with fresh salsa, avocado, and cilantro for classic vegan tacos.
• Layer refried beans in burritos with rice, sautéed veggies, and vegan cheese for a satisfying meal.
• Use as a dip for tortilla chips, garnished with jalapeños, diced tomatoes, and green onions.
• Serve alongside Mexican rice and a colorful salad to complete a hearty dinner.
• Mix with cooked quinoa or rice for a protein-packed bowl topped with guacamole.

For more inspiring plant-based recipes, you might enjoy our Chipotle Black Beans And Rice Recipe or our creamy Classico Sun Dried Tomato Alfredo Sauce Recipe. And if you’re in the mood for something sweet after your meal, check out our Cinnamon Pecan Ice Cream Recipe for a delightful vegan dessert.

Conclusion

Making vegan refried beans in the Instant Pot has never been easier or more delicious. This recipe offers a perfect balance of rich flavors and creamy texture, all while being plant-based and nutritious.

It’s a fantastic way to enjoy homemade refried beans without the fuss of traditional cooking methods.

Whether you’re a seasoned vegan or just exploring meatless meals, these refried beans will quickly become a staple in your kitchen. Their versatility allows you to get creative with your meals, whether you’re preparing tacos, burritos, or a tasty bean dip.

Try this recipe today and savor the convenience and comfort of homemade vegan refried beans!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Best Vegan Refried Beans Recipe Instant Pot”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Creamy and flavorful vegan refried beans made quickly in the Instant Pot. Perfect as a side dish or for tacos and burritos.”, “prepTime”: “PT10M”, “cookTime”: “PT40M”, “totalTime”: “PT50M”, “recipeYield”: “6 servings”, “recipeIngredient”: [“1 cup dried pinto beans, rinsed”, “4 cups water”, “1 small onion, chopped”, “3 cloves garlic, minced”, “1 teaspoon ground cumin”, “1/2 teaspoon smoked paprika”, “1/2 teaspoon chili powder”, “1 teaspoon salt”, “2 tablespoons olive oil”, “1/4 cup vegetable broth”, “1 tablespoon lime juice”, “Fresh cilantro for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Rinse and sort the dried pinto beans.”}, {“@type”: “HowToStep”, “text”: “Add beans, water, onion, garlic, cumin, smoked paprika, chili powder, and salt to the Instant Pot.”}, {“@type”: “HowToStep”, “text”: “Seal the lid and cook on high pressure for 35 minutes.”}, {“@type”: “HowToStep”, “text”: “Allow natural pressure release for 15 minutes, then quick release remaining pressure.”}, {“@type”: “HowToStep”, “text”: “Drain most of the cooking liquid, reserving about 1/4 cup.”}, {“@type”: “HowToStep”, “text”: “Mash the beans with olive oil, vegetable broth, and lime juice until creamy.”}, {“@type”: “HowToStep”, “text”: “Adjust seasoning to taste and garnish with cilantro if desired.”}, {“@type”: “HowToStep”, “text”: “Serve warm as a side or in your favorite dishes.”}], “nutrition”: {“calories”: “180”, “proteinContent”: “12g”, “fatContent”: “5g”, “carbohydrateContent”: “28g”}}