Instant Pot Refried Beans

Instant Pot Refried Pinto Beans plated with shredded cheddar and Monterey cheddar cheeses with jalapeno slices as dip for tortilla chips

Instant Pot Refried Pinto Beans

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Servings3
Yieldapproximately 1.5 cups or equivalence of a 15-ounce can of refried beans
Calories209
Prep Time15 mins
Cook Time50 mins
Slow Release20 mins
Total Time1 hr 30 mins

EQUIPMENT SUGGESTIONS

3 quart Instant Pot (12 cups)
immersion blender or potato masher

Ingredients
 

  • 1 tablespoon olive oil, extra virgin
  • ½ cup yellow onion, diced
  • ½ of a 7 ounce can diced green chilis
  • 1 small roma tomato , chopped
  • 1 clove garlic, minced
  • ½ of a jalapeño, seeded and diced
  • ½ teaspoon ancho chili pepper
  • ½ tablespoon paprika
  • ½ tablespoon ground cumin
  • ¾ cup chicken or vegetable broth
  • 1 bay leaf
  • 4 ounces dried pinto beans, approximately 1/2 cup rinsed
  • 2 tablespoons juice of a fresh orange, (optional)

Instructions
 

  • Set up Instant Pot. Dice onion and garlic and chop tomato. Measure out spices. Set aside. Turn on Instant Pot to sauté 'normal' and add olive oil to heat.
    1 tablespoon olive oil
    Heat olive oil in Instant Pot until just beginning to smoke
  • Once hot, add onion and allow to cook a few minutes until translucent. Add green diced peppers and roma tomato. Cook for 2 minutes.
    1/2 cup yellow onion
    1/2 of a 7 ounce can diced green chilis
    1 small roma tomato
    Sauté onion until softened with Instant Pot set to Normal Sauté
  • Add garlic, jalapeño and spices. Cook and stir for 1 minute until spices are fragrant.
    1 clove garlic
    1/2 of a jalapeño
    1/2 teaspoon ancho chili pepper
    1/2 tablespoon ground cumin
    1/2 tablespoon paprika
    Add spices to Instant Pot Refried Pinto Bean recipe and cook 1 mi until spices are fragrant
  • Turn off Instant Pot and add 3/4 cup broth and bay leaf. Lastly, add rinsed pinto beans.
    3/4 cup chicken or vegetable broth
    1 bay leaf
    4 ounces dried pinto beans
  • Place cover on and manually pressure cook on high for 50 minutes. Allow to slow release (about 20 minutes). Open lid and remove bay leaf. Add fresh squeezed orange juice to beans.
    2 tablespoons juice of a fresh orange
    Set Instant Pot manually to cook 50 minutes and allow it to slowly release pressure once finished
  • For creamy traditional refried beans, use an immersion bender until consistency achieved. Manual potato masher will offer a chunkier refried bean.
    Use a hand blender to mash the beans or use a food processor
  • Pat yourself on the back…well done! Enjoy!

MY NOTES

NUTRITION

Serving: 1g | Calories: 209kcal | Carbohydrates: 31g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 248mg | Potassium: 708mg | Fiber: 7g | Sugar: 4g | Vitamin A: 638IU | Vitamin C: 18mg | Calcium: 78mg | Iron: 4mg
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