Best Instant Pot Refried Beans
This recipe can be made once or twice a month depending on the amount of beans you eat. I like to cool the beans then scoop them into muffin tins and freeze in 'pucks'. After they are frozen you can remove them from the trays and place in freezer bags or freezer safe containers and freeze for up to 6 months. Just remove a couple of pucks from the bag and microwave for about 4-6 minutes or cook on the stove. Makes for a cheap and easy side dish.
Ingredients
- 1 onion peeled and quartered
- 2 cups dry pinto beans washed & sorted
- 1/2 fresh jalepeno
- 2 cloves garlic crushed
- 1/2 tsp black pepper
- Pinch cumin
- 6 cups Water
- 3/4 tsp salt
Instructions
- Place beans in a colander, rinse and sort beans. Remove odd looking beans and stones.
- Combine all ingredients in the instant pot except salt.
- Seal lid.
- Set instant pot for BEANS (45 min)
- When finished, let the pressure release naturally for 25 min. Do not release the steam valve.
- After pressure has been released, remove lid.
- Carefully remove the inner pot from the unit and using a colander strain out liquid over a large bowl. place cooked beans back into the pot.
- Using a hand mixer, immersion blender or potato masher begin to blend the beans. You may need to slowly add back some of the reserved liquid to get the correct consistency. This is also when I add salt to taste or sometimes I add it when I serve the beans.
- Once the beans are blended, serve while warm, refrigerate, or freeze up to 6 months.