INSTANT POT REFRIED BEANS
The BEST Instant Pot Refried Beans! Easy and absolutely delicious, this recipe tastes better than a restaurant. Use for any of your favorite Mexican dishes!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h45m
Number Of Ingredients 13
Steps:
- Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
- Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
- Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
- Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way-be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!
Nutrition Facts : ServingSize 1 cup (of 6), Calories 134 kcal, Carbohydrate 20 g, Protein 9 g, Fat 3 g, Fiber 6 g, Sugar 2 g, SaturatedFat 1 g
INSTANT POT® REFRIED BEANS
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Provided by Tim Unger
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h5m
Yield 10
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
- Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 29.7 g, Fat 6 g, Fiber 7.3 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 476.8 mg, Sugar 1.4 g
INSTANT POT REFRIED BEANS RECIPE (RESTAURANT-STYLE)
The best refried beans made with dry pinto beans right in your Instant Pot!
Provided by Camille Beckstrand
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Place the liner into the Instant Pot.
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into the liner of the Instant Pot.
- Pour in the water and the chicken broth.
- Place the lid on top of the Instant Pot. Move the valve to SEALING.
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
- Let the pressure do a natural release when it's done (will take 15-25 minutes).
- Drain the excess liquid from the beans and set liquid aside.
- Using a potato masher or handheld electric mixer, mash the cooked beans until they reach the desired consistency. Add drained liquid back in as needed (I usually add 1/2 cup - 1 cup of liquid back in).
- Serve and enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 878 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
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