Instant Pot Refried Beans
Ingredients
The beans
The sauté ingredients
-
2
teaspoons
extra-virgin olive oil
-
1
small
yellow onion, chopped
-
1
unit
jalapeño, cored and seeded
-
3
cloves
garlic, minced
The cooking liquid
-
4
cups
low-sodium chicken stock or vegetable stock
-
3
cups
water
The spices
-
2
unit
bay leaves
-
1 ½
teaspoons
kosher salt
-
1
teaspoon
ground cumin
-
1
teaspoon
dried oregano
-
⅛ to ¼
teaspoon
cayenne pepper (optional)
For serving (optional)
-
to taste
unit
queso fresco or shredded Monterey jack cheese
-
to taste
unit
diced tomatoes
-
to taste
unit
diced red onion
-
to taste
unit
chopped fresh cilantro
-
to taste
unit
avocado
Instructions
- Rinse the pinto beans in a colander and remove any damaged beans.
- Turn the Instant Pot to SAUTE, add olive oil, and sauté the onion and jalapeño for 2 minutes.
- Add minced garlic and cook until fragrant, about 30 seconds.
- Add a splash of chicken stock to deglaze the pot, then add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed beans.
- Seal the Instant Pot and cook on HIGH for 45 minutes.
- Allow the pressure to release naturally for 25 minutes, then vent any remaining pressure and open the lid.
- Discard the bay leaves and reserve 2 cups of the cooking liquid, then drain the rest.
- Return the beans to the pot and puree them to your desired consistency using an immersion blender or a potato masher, adding reserved liquid as needed.
- Taste and adjust seasoning, then serve with desired toppings.
Nutrition Facts (estimated)
Servings
6 cups
Calories
134
Total fat
3g
Total carbohydrates
20g
Total protein
9g
Sodium
54mg
Cholesterol
0mg
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