Have you guys missed watching Instant Pot videos?! Uh. I hope so! Because I have another one for you! Today’s vlog is done in a true “let’s just pick up the camera and go” fashion. Sometimes that makes it more fun! 🙂
Today we are looking at making refried beans in the Instant Pot. I have had this recipe on my blog for a while. It was originally a crockpot recipe. I enjoyed these beans made from the crockpot for years – but was fast to convert them for the pressure cooker when I began using my Instant Pot. If you are still wanting the crockpot version you can click here! I threw the Instant Pot directions at the bottom of that post awhile back, but now I’ve decided it deserves its own post. And its own video.
These beans are awesome because they:
- Are super delicious
- Are mega fast and easy
- Made from pantry staples
- Freeze like a dream
- Make any dish more-awesome
Dipping corn chips into my refried beans is certainly my favorite way to eat them, but these beans are also awesome on tacos, or stirred into soup to give it a more creamy texture.
But what about NACHOS?! I also enjoy making baked nachos by putting corn chips on an oven safe plate (or a baking sheet, or a pie plate < my fave), topping it with the beans and any other toppings I want warm (such as spinach, corn, onions, etc) and baking at 450 until toasty warm. Then I dollop some tofutti sour cream, salsa and perhaps avocado on top! It’s like build your own pizza…but Nacho-Style!
Now that you’re a pro…here is the recipe!
- 2 cups of dried pinto beans (rinsed well, but not soaked)
- 1 large onion, cut into fourths (or diced if you like to leave your beans chunky)
- 4 cloves of garlic, peeled and roughly chopped
- 1 jalapeno - seeded (more or less to taste, optional)
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon black pepper
- 1/2 cup salsa
- Cilantro - to taste (optional)
- 3 cups of vegetable broth or water, or a combination of the two
- Add all of the ingredients to the instant pot. Stir well.
- Close the lid. Turn the steam valve to "sealed".
- Click "Manual" and reduce the time to 28 minutes.
- When the cycle completes, leave for at least 10 minutes before turning the pressure valve to release the remaining pressure (you can leave it until the pressure naturally releases if you have the time).
- Open the lid, stir well.
- Blend the beans to your desired consistency by either mashing the a potato masher, or blending in the blender. Use caution, as beans are hot. I prefer to blend mine. If you like your beans incredibly thick you can drain some of the water off before you begin mashing or blending, and add it back just as you need it.
- Serve warm
- These beans freeze well - freeze in portion-sized containers.
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