Description
Easy Instant Pot refried beans let you enjoy this classic Tex-Mex dish anytime you want- no restaurant required! This delicious recipe quickly comes together with no need to watch the pot or soak the beans. This zesty dish tastes fantastic as a side dish to tacos, enchiladas or stuffed inside a burrito or as a dip too. This is a mouthwatering vegetarian comfort food the whole family will beg you for over and over again!
Ingredients
Units
Scale
- 1 pound -( 2 -1/2 cups) dry pinto beans (rinsed and drained)
- 1 Tbsp olive oil
- 6 cloves garlic (minced)
- 1 yellow onion (minced)
- 3 cups vegetable stock
- 3 cups water
- 1 tsp cayenne
- 2 tsp ground cumin
- 2 tsp chili powder
- 1 tsp oregano
- 1 bay leaf
- Salt to taste
For Garnish
- tomatoes chopped
- onions chopped
- cilantro chopped
- queso cheese
- avocados
- lime
- some tortilla chips
Instructions
- Rinse the beans in water and remove any small stones, pieces of dirt, or bad beans.
- Set Instant Pot to SAUTE. when Hot, Add oil, garlic, onion, and Sauté for 2 minutes until fragrant.
- Add cumin, chili powder, oregano, salt, pepper, cayenne and the broth and water.
- Scrape to remove any browned bits from the bottom of the pot.
- Add in the beans. Stir to combine.
- Hit CANCEL.
- Pressure cook on high for for 45 minutes.
- When done, allow the pressure to release naturally.
- Remove the lid and drain the beans, reserving the liquid. Discard the bay leaf.
- Use a potato masher or Immersion blender to mash the cooked beans until smooth adding 1/2 cup of the reserved liquid, leaving some texture if you like.
- Garnish with chopped onion, tomatoes , cheese and cilantro . Serve it with Spanish rice or enjoy it with tortilla chips
Notes
How to Serve Refried Beans
- In a 7 Layer dip
- In Quesadilla
- To spread over Chalupas
- As a filling for Burritos
- in Tacos
Refrigerate any leftovers for up to one week, or store in the freezer for up to three months.
You can use 2 canned pinto beans. Rinse and drain the beans . Follow the steps and make it in a pan . Skip the water and just add some will blending it.
- Prep Time: 5 minutes
- Additional Time: 10 minutes
- Cook Time: 45 minutes
- Cuisine: Mexican
Nutrition
- Serving Size: 1
- Calories: 234
- Sugar: 5
- Sodium: 237
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 16
- Protein: 19
- Cholesterol: 3