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These Instant Pot refried black beans are the easiest and quickest way to make flavorful refried beans! They require zero soaking and extremely minimal prep. 

Living in Dallas, TX, I’ve had some good refried beans. Taco salads with refried beans were one of my favorite things to get at Tex-Mex restaurants before I went nightshade-free. However, since I had to cut out nightshades for my health, I’ve found it really hard to find nightshade-free refried beans, and it was a hassle to make it from scratch.

These refried beans couldn’t be easier! They’re nightshade free, so no jalapeno, but they’re still flavor packed

Why you’ll love these Instant Pot Refried Black Beans

  • They are so easy! They taste delicious and take very little hands on time!
  • They have so much flavor! Although nightshade free, these are still packed with flavor and jazz up so many dishes.

The ingredients

  • Black Beans. You’ll want to use dried black beans, not canned! The instant pot will cook them perfectly from dried! 
  • Chicken Broth, Water, and Lime Juice. Chicken broth adds tons of flavor that water alone doesn’t have, and the lime juice adds a hint of acid to balance the flavors.
  • Oregano, Cilantro, Bay Leaf, Garlic, Shallot, and Onion. Since this recipe is nightshade-free and made without jalapeno, we use these ingredients to add flavor!

How to make Instant Pot Refried Black Beans

  • Step One. Rinse the black beans.
  • Step Two. Saute the onions, shallot, and garlic in avocado oil in the instant pot.
  • Step Three. Add the liquid, black beans, and seasonings.
  • Step Four. Seal the instant pot and cook for 45 minutes and allow the pressure to release naturally.
  • Step Five. Reserve 2 cups cooking liquid and strain the beans.
  • Step Six. Add the cooked beans back to instant pot with 1 cup cooking liquid and blend using an immersion blender, adding liquid until desired texture.
  • Step Seven. Season further and enjoy!

Tips & Tricks

  • Keep in mind that the beans will thicken more after cooling. If you feel like the beans are too liquidy and thin after blending, remember that they will thicken further after cooling.
  • Blend as much or as little as you like. I prefer to have my refried beans fully pureed, but you can also puree them 50-80% of the way so you still get whole beans as well. 

Can you use pinto beans instead?

Yes! This recipe can easily be made with pinto beans instead of black beans! 

Why no jalapeno? 

I’m nightshade-free for health reasons, so I wanted to make a recipe that was still flavor-packed without the jalapeno. Of course, you can add it if desired! 

Can you make this recipe in a slow cooker?

Unfortunately, this recipe needs to be made in a pressure cooker. 

Storage instructions

You can store these beans in the fridge for up to 4 days, or freeze them for up to 3 months. I find these freeze perfectly, and I often freeze about half of the batch. 

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The Easiest Instant Pot Refried Black Beans {No Soaking}

  • Author: Unbound Wellness
  • Total Time: 85 mins
  • Yield: 8 servings 1x
  • Diet: Gluten Free
Print Recipe

Ingredients

Scale
  • 2 cups dry black beans (about 1 lb)
  • 2 tbsp avocado oil
  • 1 small yellow onion, diced
  • 1 shallot, diced
  • 3 cloves garlic, minced
  • 5 cups chicken broth
  • 1 3/4 cups water
  • 1/4 cup lime juice
  • 1 1/2 – 2 tsp salt (see notes)
  • 1/2 tsp black pepper
  • 3 bay leaves
  • 2 tsp dried cilantro
  • 1 tsp dried oregano

 

To serve

  • 2 tbsp fresh cilantro, chopped
  • Lime wedges
  • Sour cream (or coconut yogurt)
  • Diced

Instructions

  1. Add the black beans to a fine mesh strainer and rinse with cold water. Sift through the beans to find any damaged beans and discard them. Set the beans aside.
  2. Set the instant pot to saute. Once warm, add the avocado oil. Allow the oil to heat and add the onion, shallot, and garlic. Stir to saute with a wooden spoon until the onions are translucent, about 4-5 minutes. Hit “cancel” on the instant pot. 
  3. Add a splash of broth and scrape the bottom of the pot to remove any browned bits. Add the remainder of the liquid, the black beans, and all of the seasonings. Gently stir to combine.
  4. Place the lid on the instant pot and set the vent to seal. Hit “manual, high pressure” and set the time to 45 minutes. Allow to come to pressure. Once cooked, allow the pressure to release naturally for 30 minutes.
  5. Remove the lid of the instant pot and discard the bay leaves. Stir well. Use a ladle to scoop out 2 cups of the cooking liquid and set aside. 
  6. Carefully pour the beans into a mesh strainer or colander, discarding the rest of the cooking liquid.
  7. Add the cooked beans back to the instant pot, and add 1 cup of the cooking liquid. Using an immersion blender, carefully blend the beans, adding ¼ cup more of the cooking liquid at a time until your desired texture is reached, keeping in mind that the beans will thicken up a bit in the fridge.
  8. Taste and season further to taste with extra salt and lime juice. Serve topped with extra cilantro, and serve on taco salads, in taco bowls, in tacos, with chips, etc! 

Notes

  • All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
  • Prep Time: 10 mins
  • Cook Time: 75 mins
  • Category: sides
  • Method: instant pot
  • Cuisine: global

Nutrition

  • Serving Size: 1 serving
  • Calories: 215
  • Fat: 4.6g
  • Carbohydrates: 33.3g
  • Fiber: 7.9g
  • Protein: 11.7g

photos by modern food stories