Instant Pot Refried Beans–As excellent as ANY Mexican restaurant–and SO much better than canned!

You’ve probably heard of the Instant Pot ¯\_(ツ)_/¯

But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.

Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!

Instant Pot refried beans are creamy, and full of flavor and made with hardly any effort!

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Printable Recipe: https://amindfullmom.com/instant-pot-refried-beans/

Recipe:
1 pound dried pinto beans or 2 cups of pinto beans
4 cups chicken stock or vegetable broth
2 cups water
1 small onion peeled and quartered
3 cloves of garlic peeled
1 jalapeno seeded and de-stemmed (optional)
2 teaspoons chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 tablespoon apple cider vinegar optional
1/2 to 1 teaspoon kosher salt to taste
INSTRUCTIONS
Rinse dried beans and remove any rocks or broken beans.
put rinsed beans in inner pot. Add in stock, water, onion, jalapeno, garlic cloves, vinegar, chili powder, paprika, cumin, onion powder, and garlic powder.
Close Instant Pot and be sure valve is turned to “seal.” Set to cook on high pressure for 50 minutes. Hit manual or pressure cook and use +/- buttons to adjust cook time to 50 minutes.
Once cook time has elapsed, allow pressure to release naturally for at least 15 minutes.
Remove lid drain beans over a big mixing bowl, to reserve cooking liquid. Discard jalapeno, then return beans, onions, and garlic to inner pot or blender. Add in 1/2 teaspoon salt.
Blend with an immersion blender or food processor, adding 1/2 cup of the reserved liquid at a time until beans are smooth and the desired consistency is reached. Taste and adjust seasoning/salt if needed.