INSTANT POT® REFRIED BEANS
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Provided by Tim Unger
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h5m
Yield 10
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
- Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 29.7 g, Fat 6 g, Fiber 7.3 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 476.8 mg, Sugar 1.4 g
INSTANT POT REFRIED BEANS
The BEST Instant Pot Refried Beans! Easy and absolutely delicious, this recipe tastes better than a restaurant. Use for any of your favorite Mexican dishes!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h45m
Number Of Ingredients 13
Steps:
- Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
- Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
- Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
- Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way-be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!
Nutrition Facts : ServingSize 1 cup (of 6), Calories 134 kcal, Carbohydrate 20 g, Protein 9 g, Fat 3 g, Fiber 6 g, Sugar 2 g, SaturatedFat 1 g
INSTANT POT REFRIED BEANS
Steps:
- Gather the ingredients.
- Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris.
- Rinse the beans thoroughly and discard the water.
- Transfer the beans to the pressure cooker. Add the water, onion, garlic, salt, cumin, oregano, pepper, bacon drippings (or lard or oil), and a dash of cayenne pepper, if using.
- Cover the pot, lock the lid, and set the steam valve to "sealing." Choose the bean/chili button and add 15 minutes for a total of 45 minutes of cooking time. Or use the manual setting for 45 minutes at high pressure.
- When the beans have finished cooking, let the pressure drop naturally for 20 minutes and then release the steam vent. Test the beans to make sure they are tender. If not, return to pressure for 10 minutes.
- Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside.
- Put the beans in the empty pot. Puree them with an immersion blender. Add some of the reserved liquid as needed for the desired consistency and reserve the rest for another use.
- Taste the beans and add more salt, as needed.
- Dish out into bowls and serve.
Nutrition Facts : Calories 114 kcal, Carbohydrate 15 g, Cholesterol 4 mg, Fiber 3 g, Protein 5 g, SaturatedFat 2 g, Sodium 142 mg, Sugar 1 g, Fat 4 g, ServingSize 10 portions (10 servings), UnsaturatedFat 0 g
INSTANT POT BEAN DIP (AKA REFRIED BEANS)
These beans make a great dip, side dish, or used in any recipe that calls for refried beans. Recipe is "mild" heat.
Provided by Merry Cook
Categories Mexican
Time 1h10m
Yield 1 cups, 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock).
- Set Instant Pot to "Bean/Chili" setting for 45 minutes.
- Let pressure release naturally - about 15-20 minutes.
- Once cooked, discard bay leafs.
- Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender).
- Makes about 8 cups.
Nutrition Facts : Calories 51.3, Fat 0.7, SaturatedFat 0.1, Sodium 106.2, Carbohydrate 10, Fiber 0.5, Sugar 0.7, Protein 3.8
INSTANT POT REFRIED BEANS
Steps:
- Add all ingredients to inner pot. Turn pressure valve to sealed. Set on manual pressure for 45 minutes. After a 20-minute natural release, do a quick release to let out remaining pressure. Reserve 1 cup liquid, drain the beans and then discard the ham hock. Blend beans in a blender or food processor and add in reserved iquid as needed to reach desired consistency. You could also use a potato masher if you don't mind if it's a little chunkier.
Nutrition Facts : Calories 174 calories, Carbohydrate 29 grams carbohydrates, Cholesterol 6 milligrams cholesterol, Fat 1 grams fat, Fiber 7 grams fiber, Protein 11 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 411 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
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INSTANT POT REFRIED BEANS - PRESSURE COOK RECIPES
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5/5 (28)Total Time 1 hr 35 minsCuisine Mexican, Tex-MexCalories 202 per serving
- Saute Onion, Spices, and Garlic: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Add in 2 tbsp olive oil, bacon fat, or lard. Add roughly diced onion and cook until softened. Then add ½ - 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to Instant Pot. Cook for another minute until fragrant.
- Deglaze: Pour roughly ½ cup unsalted chicken stock in Instant Pot and deglaze by scrubbing all the brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Beans: Add well-drained pinto beans in Instant Pot and pour in remaining 3 ½ cups unsalted chicken stock. Pressure Cook at High Pressure for 40 mins (tender with a bite) or 50 mins (silky smooth & tender), then 25 mins Natural Release.
- Drain Beans Liquid: Strain the beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
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