Instant Pot Refried Beans
Enjoy these delicious instant pot refried beans on a burrito, tostada, or with some yellow fluffy rice. Made with just a handful of ingredients!
Servings: 6
Calories: 360kcal
Equipment
- Instant Pot
Ingredients
- 1 lb dried pinto beans rinsed
- 1 onion finely diced
- 5 garlic cloves finely minced
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp oregano
- 1 tsp chicken bouillon powder
- 1 bay leaf
- 6 cups water
- 4 tbsp oil
- salt and pepper to taste
Instructions
- Add 2 tbsp of oil to the instant pot and press the "saute" function. Add the onions and cook for 2 minutes.
- Stir in the minced garlic, oregano, chili powder, cumin, bay leaf, and chicken bouillon powder. Cook for 15 seconds.
- Add the rinsed pinto beans and 6 cups of water. Stir and then place the lid on top and make sure to seal the valve. Press the "pressure cook" function and cook for 40 minutes.
- Once the 40 minutes are up, do a natural release for 15 minutes. Make sure to release all of the steam before opening.
- Remove the beans and liquid from the instant pot and set aside.
- Add the remaining oil to the instant pot and press the "saute" function.
- Once the oil heats up, add the beans along with about 1/4 cup of the liquid. Discard the rest of the liquid.
- Mash the beans using a potato masher or the back of a ladle. Season the beans generously with salt and pepper. Let the beans cook for 5-10 minutes or until they thicken to your desired consistency.
- Enjoy with cheese and sour cream!
Notes
- The cooking time does not include the time it takes the instant pot to come to pressure.
- Read the instant pot manual before using it.
Nutrition
Calories: 360kcal | Carbohydrates: 50g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 110mg | Potassium: 1105mg | Fiber: 12g | Sugar: 3g | Vitamin A: 133IU | Vitamin C: 7mg | Calcium: 107mg | Iron: 4mg