Refried Beans Instant Pot

PRESSURE COOKER REFRIED BEANS
PREP TIME: 20 MINS COOK TIME: 30 MINS

INGREDIENTS:
• 1 tablespoon olive oil
• 1 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar
DIRECTIONS:
1 In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
2 Add the rinsed and drained beans, water, broth, salt and vinegar.
3 Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4 Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5 Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
6 Refrigerate for up to a week or freeze for several months.

NOTES:

A couple notes: you can definitely sub in water for the 4 cups broth, but I like the added flavor of the broth. Also, if you want the beans fat-free, eliminate the oil and first step of sautéing the jalapeño, onions and garlic. Again, the flavor might be a little different, but this recipe is pretty adaptable. Even though the recipe calls for a jalapeño, the beans are not spicy at all (but the heat will increase if you leave in the seeds of the jalapeño).
The refried beans can be refrigerated for a week and they also freeze great (I usually spoon them into freezer-safe ziploc bags or foodsaver bags and freeze; they defrost quickly in the refrigerator or at room temperature).



Mel's Kitchen Cafe.