Restaurant Style Refried Beans (Instant Pot)
Spicy Pinto beans with onions, jalapenos and spices
Servings 6 people
Equipment
- Pressure Cooker
- Immersion Blender
Ingredients
- 2 Cups Dry Pinto Beans 1 lb bag
- 2 teaspoon Virgin Olive Oil
- 1 Small Yellow or white onion Diced
- 1 Fresh Jalapeno cored,seeded and diced
- 1 tablespoon Minced Garlic
- 4 cups Chicken Broth
- 3 cups Water
- 1 teaspoon Kosher Salt
- 1 teaspoon Cumin
- ½ teaspoon Black Pepper
- ¼ teaspoon Red/Cayenne Pepper
Optional Garnishes
- Shredded Cheese
- Chopped Onion
- Salsa
- Sour Cream
- Guacamole
Instructions
- Place the pinto beans in a colander/strainer rinse them well. Pick out any damaged beans. Set the rinsed beans aside.
- Set Instant Pot on Saute - add the oil, when it is hot, add onion and jalapeno saute , add garlic, pour a small amount of chicken broth in the pot and scrape any stuck-on bits from the pot. Add remaining chicken broth, water, salt, cumin , black pepper, and red pepper
- Close and seal the instant pot cook on manual high for 45 minutes - natural release for 25 minutes - release any remaining pressure and open lid. Beans will have a lot of liquid, keep 2 cups of liquid - set aside - drain any remaining liquid
- Return to Instant Pot with an immersion blender, blend until desired consistency adding the liquid that you set aside as needed.
- Serve as is or can be refried in a cast iron frying pan