Making these no-oil refried beans in the Instant Pot is so easy! If you want to use another method like stovetop or slow cooker, check out how to make dried beans for prepping dried beans and cooking times.
Turn on the sauté setting on your Instant Pot pressure cooker. Dry sauté the chopped onion for 4 to 5 minutes until slightly brown.
Add in the cumin and garlic powder and cook for another minute.
Add in the dried pinto beans and water.
Secure the lid on your Instant Pot, ensuring it's in the "sealing" position. Hit the beans button or set the timer for 30 minutes and let it naturally release for 20 or more minutes.
After the beans are cooked, drain most of the water, reserving about 1 to 2 cups of bean liquid. Reserve more liquid if you like a softer refried bean texture.
Use a potato masher to smash the cooked pinto beans into that refried bean texture. If it's too stiff, add a bit more bean liquid (or water) to thin it out until it's reached your desired consistency.
Salt to taste and enjoy!
Notes
Substitutions: This oil-free refried beans recipe can also be made with black beans or kidney beans. For extra smokiness, add a bit of smoked paprika.
Consistency of Beans: Adjust the texture to your liking by smashing fewer beans for more chunks. Or adding more liquid to loosen it up.
Mash While Hot: It makes it easier to mash the beans while they're still hot.
Leftovers/Meal Prep: Store leftovers in a covered container in the refrigerator for up to 4 days, or freeze for up to 4 months. To reheat, thaw frozen beans in the refrigerator or on countertop. Then reheat in a dry hot skillet or the microwave.