Description
Delicious homemade refried beans cooked in an Instant Pot for a creamy texture and rich flavor.
Ingredients
Scale
- 1 cup dried pinto beans
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
- Optional: Chili powder, lime juice, fresh cilantro
Instructions
- Rinse and Sort: Begin by rinsing the dried pinto beans in cold water, removing any debris or damaged beans.
- Combine Ingredients: Add the rinsed beans to the Instant Pot. Pour in 4 cups of water, toss in the chopped onion, minced garlic, and cumin, and stir to blend the flavors.
- Seal and Cook: Close the lid securely and seal the vent. Set your Instant Pot to high pressure and cook for 35 minutes.
- Natural Pressure Release: After cooking, allow the Instant Pot to naturally release pressure for 10-15 minutes.
- Release Remaining Pressure: Carefully release any remaining pressure and open the lid. Mash the beans to your preferred consistency using a potato masher or immersion blender.
- Season and Stir: Add salt to taste and optional chili powder and lime juice, stirring well to combine.
- Garnish and Serve: Garnish with freshly chopped cilantro and serve your homemade refried beans.
Notes
Store leftovers in an airtight container for up to 5 days; freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg