Instant Pot Refried Black Beans Recipes

INSTANT POT REFRIED BLACK BEANS

Instant Pot Refried Black Beans image

Recipe for instant pot black beans including instructions for turning them into refried beans in the instant pot.

Provided by Nick Kindelsperger

Time 1h15m

Yield About 5 cups

Number Of Ingredients 7

Ingredients

1 lb. dried black beans (about 2 cups)
1 white onion, peeled, halved
2 Tbsp. lard or vegetable oil
1 1/2 tsp. kosher salt
1 sprig cilantro, plus more for serving
Grated cotija cheese, chopped radishes, and lime wedges (for serving)
An electric pressure cooker or Instant Pot

Steps:

Combine beans, onion, lard, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 22 minutes at high pressure. (It will take about 12 minutes for pressure to build before cooking automatically begins.)
As soon as the time has elapsed, turn off cooker, let pressure release naturally (it will take about 23 minutes). Unlock lid and turn the heat to medium or "Sauté." Bring to a strong simmer and mash beans with a potato masher or large wooden spoon. Continue to cook, stirring occasionally, until liquid thickens, about 15 minutes. Taste and season with more salt if necessary.
Divide beans among bowls. Top with cheese, cilantro, radishes, and limes.

INSTANT POT REFRIED BEANS RECIPE (RESTAURANT-STYLE)

Instant Pot Refried Beans Recipe (Restaurant-Style) image

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

Ingredients

3 cups dry pinto beans (rinsed)
1 onion (peeled and quartered)
⅓ jalapeno pepper (seeded and diced; more or less depending on how hot you prefer your beans)
2 Tablespoons minced garlic
3 teaspoons salt
1 ½ teaspoons ground black pepper
¼ teaspoon cumin (optional)
4 cups chicken broth
3 cups water

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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