Best Instant Pot Refried Black Beans Recipes

INSTANT POT REFRIED BEANS

Steps:

• Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
• Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
• Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
• Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way-be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!

INSTANT POT REFRIED BLACK BEANS

Steps:

• Combine beans, onion, lard, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 22 minutes at high pressure. (It will take about 12 minutes for pressure to build before cooking automatically begins.)
• As soon as the time has elapsed, turn off cooker, let pressure release naturally (it will take about 23 minutes). Unlock lid and turn the heat to medium or "Sauté." Bring to a strong simmer and mash beans with a potato masher or large wooden spoon. Continue to cook, stirring occasionally, until liquid thickens, about 15 minutes. Taste and season with more salt if necessary.
• Divide beans among bowls. Top with cheese, cilantro, radishes, and limes.

INSTANT POT® BLACK BEANS

Steps:

• Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.

INSTANT POT® REFRIED BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
• Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.