Instant Pot Mexican Style Beans

You can make homemade refried Instant Pot Mexican Style Beans that taste just like they came from your favorite restaurant. These beans have extra flavor added using bacon, spices, onions, garlic, and jalapenos. No soaking is required and you can have these beans ready to go in about an hour.

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You guys know by now I love Mexican food. It’s my all-time favorite and I always judge Mexican food by the beans. And I usually order all beans, no rice. That’s just what I do. So, I’ve always wanted to make my own beans that taste as good as a restaurant but have not been successful until now. After many tries and taste testing at restaurants (all for the cause!), I think I have landed on a good one.

My Instant Pot Mexican Style Beans recipe includes bacon to infuse even more flavor into the beans. I also broke down and added lard to my beans. I knew this was the secret to good beans but had not tried it in the past. The bacon and lard are optional but highly recommended. You can also use black beans for this recipe if that’s your preference.

Ingredients Needed to Make Instant Pot Refried Beans

• dried pinto beans
• yellow onion
• jalapeno
• garlic
• beef, chicken, or vegetable stock
• bacon
• kosher salt
• freshly ground black pepper
• bay leaves
• lard (can sub olive oil or butter)
• ground cumin
• onion powder
• dried oregano
• chili powder (homemade* or store-bought, see notes)

How to Make Instant Pot Mexican Style Beans

1. Rinse the pinto beans.
2. Turn the Instant Pot to SAUTE and cook the bacon for 3-4 minutes. Add the onions and jalapeno and saute for an additional 3 minutes. Add the garlic and stir to combine.
3. Add the broth and scrape the bottom of the pan insert if there are any burnt pieces on the bottom. Add the beans, water, bay leaves, salt, and pepper. Lock the lid on the Instant Pot and pressure cook on HIGH for 45 minutes. Allow the steam to release naturally for 15-20 minutes and then manually release the rest.
4. Remove the bay leaves and drain the beans saving the liquid.
5. While the Instant Pot is empty, place the insert back on and turn the Instant Pot back to saute. Add the lard and allow it to melt. Place the beans back into the pot along with the cumin, onion powder, oregano, chili powder, and ½ cup of reserved juice. Cook for 3 minutes, stirring constantly.
6. Manually mash the beans with a potato masher. Add another cup of the reserved liquid and continue to mash. If you want beans with chunks, this is as far as you need to go. I prefer my beans smoother. You can use a hand blender or a blender to puree the beans into a smooth consistency. Add any extra liquid as needed. Taste for any seasoning needs and adjust as desired.

Tips for making the Best Refried Beans in an Electric Pressure Cooker

• Don’t presoak the beans. One of the many benefits of an electric pressure cooker is that you don’t need to soak the beans ahead of time. In fact, they could be too mushy if you do.
• Save the cooking liquid! Once you mash and blend everything you will see why you need the liquid. Once you add about 2 cups you can decide if you want to add more.
• Mashing the beans before blending them makes the process easier.
• Refrigerate any leftover beans for 3-4 days or you can freeze them for up to 3 months.

How to Store, Re-Heat, and Freeze Refried Beans

To store: allow any leftover beans to cool completely before storing them in an air-tight container in the fridge. These beans will last 4-5 days in the fridge.

To reheat: If the beans are frozen, let them thaw overnight in the refrigerator. Warm the beans gently on the stove or in the microwave. The beans thicken as they cool, so if you’d like to thin them out, add a bit of water or vegetable broth.

To freeze: once the beans have cooled completely, store them in a freezer-safe container. These beans will be good for up to 6 months in the freezer.

How To Make Homemade Chile Powder

It’s easy to make homemade chile powder using dried chile peppers. Take each dried pepper and cut off the stem. Take out as many seeds as you would like, this is where any of the heat will be. Cut the peppers into small pieces so that they will fit in your coffee/nut grinder or small food processor. Pulse and grind until you get a powder. Store any unused powder in a sealable container.

Here is the grinder I use for all of my cooking. It’s a small, inexpensive coffee/nut grinder and works well for grinding chiles like in this recipe, nuts, other spices, and more. Check out my post about 5 Things You Can Do With Your Coffee Grinder for more ideas.

More Mexican-Inspired Recipes to Check Out

• Instant Pot Mexican Shredded Beef
• Enchilada Sauce from Dried Chiles
• Chunky Chicken Tortilla Soup
• Baked Chile Rellenos
• Instant Pot Crispy Pork Carnitas

Instant Pot Mexican Beans

You can make homemade refried Instant Pot Mexican Style Beans that taste like they came from your favorite restaurant.

5 from 17 votes

Print Pin Rate

Prep Time: 25 minutes

Cook Time: 50 minutes

Steam Release: 15 minutes

Total Time: 1 hour 30 minutes

Servings: 12 servings

Calories: 186kcal

Author: EmilyFabulous

Equipment

• 1 Instant Pot or electric pressure cooker
• 1 mesh strainer or colander
• 1 masher
• 1 hand blender

Ingredients

• 1 pound dried pinto beans, rinsed and drained
• 4 slices bacon, cut into 1" pieces
• 1 small yellow onion, roughly chopped
• 1 jalapeno, cored, deseeded, and minced
• 3-4 cloves garlic, minced
• 2 cups beef stock (can sub chicken or vegetable stock)
• 4 cups water
• 1 tablespoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 dried bay leaves
• 2-3 tablespoons lard (can sub olive oil or butter)
• 1 teaspoon ground cumin
• ½ teaspoon onion powder
• ½ teaspoon dried oregano
• 1 teaspoon chili powder homemade* or store-bought, see notes

Instructions

• Rinse the pinto beans in a colander or strainer and ensure there are no rocks, foreign pieces, or weird beans. Set the beans aside.
• Roughly chop the onion and mince the garlic and jalapeno. Cut up the bacon into small pieces, about 1".
• Turn the Instant Pot to SAUTE and cook the bacon for 3-4 minutes. Add the onions and jalapeno and saute for an additional 3 minutes. Add the garlic and stir to combine.
• Add the broth and scrape the bottom of the pan insert if there are any burnt pieces on the bottom. Add the beans, water, bay leaves, salt, and pepper.
• Lock the lid on the Instant Pot, make sure the vent is sealed, and turn it to Pressure Cook HIGH for 45 minutes. Once the cycle is complete, allow the steam to naturally release for 15-20 minutes and then manually release the rest.
• Open the Instant Pot and remove the bay leaves. Carefully drain the beans saving the liquid. You will need this for mashing the beans. I strained the beans into a strainer and place a bowl below it to catch the liquid. The beans will need to be out of the pot for a few minutes.
• While the Instant Pot is empty, place the insert back on and turn the Instant Pot back to saute. Add the lard and allow it to melt. Place the beans back into the pot along with the cumin, onion powder, oregano, and chili powder, and ½ cup of reserved juice. Cook in the lard for 3 minutes, stirring constantly.
• Manually mash the beans with a potato masher. Add another cup of the reserved liquid and continue to mash. If you want beans with chunks, this is as far as you need to go. I prefer my beans smoother. You can use a hand blender or a blender to puree the beans into a smooth consistency. Add any extra liquid as needed.
• Taste for any seasoning needs and adjust as desired. Enjoy!

Notes

• Don’t presoak the beans. One of the many benefits of an electric pressure cooker is that you don’t need to soak the beans ahead of time. In fact, they could be too mushy if you do.
• Save the cooking liquid! Once you mash and blend everything you will see why you need the liquid. Once you add about 2 cups you can decide if you want to add more.
• Mashing the beans before blending them makes the process easier.
• Refrigerate any leftover beans for 3-4 days or you can freeze them for up to 3 months.

 

How To Make Homemade Chile Powder

It’s easy to make homemade chile powder using dried chile peppers. Take each dried pepper and cut off the stem. Take out as many seeds as you would like, this is where any of the heat will be. Cut the peppers into small pieces so that they will fit in your coffee/nut grinder or small food processor. Pulse and grind until you get a powder. Store any unused powder in a sealable container.

 

I have updated this recipe to use bacon in place of a ham hock/bone. You can substitute the bacon with a ham hock/bone and discard the bone after cooking. 

Nutrition

Serving: 1serving | Calories: 186kcal | Carbohydrates: 25g | Protein: 9.9g | Fat: 5.3g | Saturated Fat: 1.4g | Cholesterol: 6mg | Sodium: 767mg | Potassium: 594mg | Fiber: 6.2g | Sugar: 1.2g | Calcium: 55mg | Iron: 2mg

Any nutrition calculations are only estimates using online calculators. Please verify using your own data.

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