Instant Pot Refried Beans Skinnytaste Recipes

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INSTANT POT® REFRIED BEANS



Instant Pot® Refried Beans image

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

¼ cup vegetable oil
1 medium white onion, chopped
2 cloves garlic
1 teaspoon dried Mexican oregano
1 pound dried pinto beans
8 cups water
2 teaspoons salt

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



Instant Pot Refried Beans image

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

1 pound dry pinto beans (2 cups)
2 teaspoons extra-virgin olive oil
1 small yellow onion (chopped into 1/4-inch dice)
1 jalapeno (cored, seeded, and finely chopped)
3 cloves garlic (minced (about 1 tablespoon))
4 cups low-sodium chicken stock or vegetable stock (divided)
3 cups water
2 bay leaves
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 to 1/4 teaspoon cayenne pepper (optional)
For serving: queso fresco or shredded Monterey jack cheese

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 BROWN SUGAR BAKED BEANS



Instant Pot Brown Sugar Baked Beans image

Instant Pot Brown Sugar Baked Beans are a quick and easy summer side dish thanks to the instant pot with all the hearty, filling, baked bean flavors you love.

Provided by Gina

Categories     Side Dish

Time 35m

Number Of Ingredients 9

1 yellow onion (finely diced)
15.5 ounce can kidney beans (rinsed and drained (roughy 1 3/4 cups))
15.5 ounce can pinto beans (rinsed and drained (roughy 1 3/4 cups))
15.5 ounce can northern beans (rinsed and drained (roughy 1 3/4 cups))
1/2 cup ketchup
3/4 cup water
1/3 cup dark brown brown sugar (unpacked)
1 tablespoon yellow mustard
1 teaspoon chili powder

Steps:

  • Add the ingredients to the insert and stir them together well.
  • Place the lid and lock. Set to Manual, High pressure, and set for 8 minutes.
  • Once finished, natural pressure for about 10-15 minutes, then quick release.
  • Stir before serving.
  • Add the ingredients to the slow cooker and stir them together well.
  • Cover and cook low 6 to 7 hours. Stir before serving.

Nutrition Facts : ServingSize 2 /3 cup, Calories 156 kcal, Carbohydrate 30 g, Protein 7.5 g, Fat 1 g, Sodium 382 mg, Fiber 3 g, Sugar 9 g

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