Instant Pot® Refried Beans recipe

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Ingredients

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

Nutrition Info

211.5 calories
carbohydrate: 29.7 g
cholesterol: : -
fat: 6 g
fiber: 7.3 g
protein: 9.9 g
saturatedFat: 1 g
servingSize: -
sodium: 476.8 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

  3. Remove the lid and check a bean, if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.

  4. 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.

Recipe Yield

10 servings

Recipe Note

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

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