Instant Pot Refried Beans
Creamy refried beans made from dried pinto beans cooked under pressure with aromatic vegetables and spices. Serve as a side dish with Mexican meals.
Ingredients
Method
Completed steps 0
Rinse the pinto beans in a colander and pick through them, discarding any damaged or misshapen ones.
Set the Instant Pot to sauté mode and heat the oil. Add the onion and jalapeño; sauté for 2 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Pour in a splash of stock and scrape the bottom of the pot to release stuck bits. Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and drained beans; stir gently to combine.
Seal the pot and cook on high pressure for 45 minutes. After cooking, allow the pressure to release naturally for 25 minutes, then manually vent any remaining pressure and carefully open the lid.
Remove and discard the bay leaves. Transfer 2 cups of cooking liquid to a separate bowl, then drain the remaining liquid from the beans.
Blend the beans using an immersion blender until you reach your preferred consistency, adding reserved liquid as needed. Alternatively, transfer beans to a blender in batches (after they cool slightly) and purée until smooth.
Taste and adjust seasonings. Top with cheese and serve.
Notes
The beans will be very liquidy after pressure cooking; draining and reserving the liquid gives you control over the final consistency.
If using a regular blender, let the beans cool for a few minutes first to prevent splattering from hot steam.
Leftovers keep refrigerated for up to 5 days and reheat well with a splash of water or stock.
Calories: 134 kcal · Carbs: 20 g · Protein: 9 g · Fat: 3 g · Fiber: 6 g · Sugar: 2 g
Adapted from www.wellplated.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.