Description
Creamy and savory refried beans made effortlessly in the Instant Pot, perfect for tacos or as a stand-alone dish.
Ingredients
Scale
- 2 cups dried pinto beans
- 6 cups water
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional toppings: shredded cheese, fresh cilantro, lime juice
Instructions
- Rinse the beans: Place the dried pinto beans in a colander and rinse them under cool water.
- Combine ingredients: In your Instant Pot, combine the rinsed beans, 6 cups of water, chopped onion, minced garlic, cumin, salt, and pepper. Stir gently to mix everything together.
- Cook under pressure: Secure the lid of the Instant Pot and set it to cook on high pressure for 45 minutes. Once the cooking time is complete, allow the pressure to release naturally for about 10 minutes, then carefully release any remaining pressure.
- Mash the beans: Drain excess liquid if needed. Use a potato masher, fork, or an immersion blender to mash the cooked beans to your desired consistency.
- Add olive oil and season: Stir in the tablespoon of olive oil and adjust the seasoning with salt and pepper to taste.
- Serve and enjoy: Scoop your warm refried beans into a bowl and add optional toppings like cheese, cilantro, or lime juice.
Notes
Make-ahead tips: Refrigerate for up to 5 days or freeze for up to 3 months. Reheat on stovetop with a splash of water or broth.
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 0g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 0mg