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mashed up oil-free refried beans in an instant pot with an immersion blender
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Oil-Free Instant Pot Refried Beans

Make oil-free instant pot refried beans from scratch with simple ingredients. Super flavorful, and versatile. No soaking required!
Prep Time5 mins
Cook Time1 hr 15 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: American, Mexican
Diet: Gluten Free, Vegan, Vegetarian
Keyword: instant pot pinto beans, instant pot refried beans, oil-free, oil-free instant pot refried beans, oil-free pinto beans, oil-free refried beans, refried beans, vegan refried beans
Servings: 4
Calories: 160kcal


  • instant pot
  • knife
  • cutting board
  • measuring cup and spoons
  • slotted spoon
  • strainer
  • immersion blender



  • Add water, beans, garlic, cilantro, scallions, bay leaves, and bouillon cube to the instant pot and seal. Set to "Pressure Cook" for 30 minutes on "High."
  • The beans will take about an hour to cook and depressurize. Do not press the quick release. Patience my friend!
  • Once the instant pot has depressurized, remove the lid and use a slotted spoon to fish out and discard the scallions, bay leaves, and cilantro. Then, drain the beans. It's ok if there is a small amount of leftover broth.
  • Add the oat milk and chili powder and use an immersion blender to mash. If you don't have one of those you can use a potato masher, a blender or a food processor. Taste the beans and add salt if needed.


Nutrition is an estimate and does not include optional ingredients.  
Just a heads up – this page contains some affiliate links which means I make a little bit of money if you click on select links and make a purchase. I only recommend products that I use on the reg!


Serving: 154g | Calories: 160kcal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 198mg | Potassium: 484mg | Fiber: 9g | Sugar: 1g | Vitamin A: 628IU | Vitamin C: 6mg | Calcium: 115mg | Iron: 3mg