Instant Pot Refried Beans
Ingredients
The beans
-
1
lb
dry beans (rinsed and sorted) - Kidney, Pinto, or Black Beans
The aromatics and spices
-
1
Large
Onion, finely chopped
-
1
Tbsp
Bacon Fat, Lard, or Olive Oil
-
3-4
cloves
Garlic, minced or pressed
-
1
tsp
Kosher or Sea Salt
-
½
tsp
Black Pepper
-
2
tsp
Chili Powder
-
1 ½
tsp
Cumin
-
½
tsp
Mexican Oregano (or regular oregano)
-
2
Bay Leaves
The liquid
-
4 ¼
cups
Chicken Broth (or Vegetable Broth or Water)
Optional
-
1-2
Jalapeño, seeded and chopped
Instructions
- Rinse, drain, and sort the beans, then place them in the Instant Pot.
- Add the chopped onion, fat/oil, jalapeño, garlic, spices, and bay leaves, then stir.
- Pour in the broth or water.
- Seal the lid of the Instant Pot and set the steam release knob to the Sealing position.
- Select Pressure Cook or Manual and set the timer for 45 minutes on High Pressure.
- Once cooking is complete, allow the pot to naturally release pressure for 15-25 minutes.
- Manually release any remaining pressure by turning the steam release knob to Venting, then open the lid carefully.
- Stir the beans, noting they may appear thin but will thicken as they cool. Discard the bay leaves.
- Blend the beans using an immersion blender or food processor, or mash them for a chunkier texture.
Nutrition Facts (estimated)
Servings
5 servings
Calories
175
Total fat
5g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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