INSTANT POT REFRIED BEANS RECIPES

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INSTANT POT® REFRIED BEANS RECIPE | ALLRECIPES



Instant Pot® Refried Beans Recipe | Allrecipes image

Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.

Provided by Tim Unger

Categories     Everyday Cooking    Vegan    Side Dishes

Total Time 1 hours 5 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 10 servings

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, CarbohydrateContent 29.7 g, FatContent 6 g, FiberContent 7.3 g, ProteinContent 9.9 g, SaturatedFatContent 1 g, SodiumContent 476.8 mg, SugarContent 1.4 g

INSTANT POT® CHARRO (REFRIED BEANS) | ALLRECIPES



Instant Pot® Charro (Refried Beans) | Allrecipes image

This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.

Provided by droach3

Categories     Side Dish

Total Time 1 hours 25 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 8 servings

Number Of Ingredients 13

4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper

Steps:

  • Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Nutrition Facts : Calories 184.1 calories, CarbohydrateContent 33.9 g, FatContent 0.7 g, FiberContent 8.3 g, ProteinContent 11 g, SaturatedFatContent 0.1 g, SodiumContent 113.5 mg, SugarContent 2.5 g

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INSTANT POT® CHARRO (REFRIED BEANS) | ALLRECIPES
This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.
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