Instant Pot Refried Beans
Ingredients
The beans
The seasoning
-
¼
cup
vegetable oil
-
1
medium
white onion, chopped
-
2
cloves
garlic
-
1
teaspoon
dried oregano
-
1
teaspoon
cumin
-
2
teaspoons
salt
-
¼
teaspoon
black pepper
The liquid
-
4
cups
chicken broth or water
Instructions
- 1. Set the Instant Pot to Sauté mode and heat the vegetable oil.
- 2. Add the chopped onion, garlic, oregano, and cumin; cook for 5 minutes while stirring occasionally.
- 3. Stir in the rinsed pinto beans and chicken broth, mixing well.
- 4. Close and seal the lid, then set the Instant Pot to Manual High Pressure for 45 minutes.
- 5. After cooking, allow for a natural pressure release for 10 to 40 minutes before carefully removing the lid.
- 6. Drain the beans, reserving 2 cups of the liquid, and return the beans to the pot.
- 7. Add salt and 1 cup of the reserved liquid, then use an immersion blender to puree the beans to your desired consistency.
- 8. Keep the beans warm using the slow cooker function until ready to serve.
Nutrition Facts (estimated)
Servings
6
Calories
360
Total fat
10g
Total carbohydrates
50g
Total protein
17g
Sodium
1359mg
Cholesterol
0mg
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