Description
Creamy and rich refried beans made effortlessly in your Instant Pot, perfect for tacos, burritos, or as a side dish.
Ingredients
Scale
- 1 cup dried pinto beans
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
- Optional toppings: cheese, fresh cilantro, lime
Instructions
- Rinse and sort the dried pinto beans in a colander, removing any stones or debris.
- Combine the rinsed beans, water, chopped onion, minced garlic, and cumin in the Instant Pot.
- Seal the lid tightly and set the Instant Pot to cook on high pressure for 45 minutes.
- Allow the pressure to release naturally for 15 minutes, then quickly release any remaining pressure.
- Open the lid and mash the beans to your desired texture using a masher or fork.
- Add salt to taste and serve warm.
Notes
These refried beans chill well and can be made in advance, storing in an airtight container for up to 4 days in the fridge or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 0g
- Sodium: 200mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
Keywords: refried beans, Instant Pot, vegetarian, quick meals, Mexican cuisine, easy recipes