Instant Pot Refried Beans

Ingredients and Weight:

• Pinto beans, 1 pound
• Onion, 1 medium, chopped
• Garlic, 4 cloves, minced
• Vegetable broth, 4 cups
• Cumin, 2 teaspoons
• Chili powder, 1 teaspoon
• Salt and black pepper, to taste
• Olive oil, 2 tablespoons

Preparation Time:

10 minutes

Cooking Time:

40 minutes

Difficulty Level:

Simple (1/5)

Preparation Method Steps:

1. Rinse the pinto beans and pick out any debris.
2. Add the pinto beans, onion, garlic, vegetable broth, cumin, chili powder, salt, and black pepper to the Instant Pot.
3. Close the lid and set the valve to "Sealing."
4. Cook on high pressure for 40 minutes.
5. Once the cooking time is complete, let the pressure release naturally for 10 minutes.
6. Open the lid and mash the beans with a potato masher or immersion blender.
7. Add olive oil as needed for desired consistency.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 10 grams
• Carbohydrates: 40 grams
• Protein: 15 grams
• Fiber: 10 grams

Dish Characteristics:

• Creamy and flavorful
• Slight spiciness from the chili powder
• Rich in protein and fiber
• Versatile side dish that complements various American dishes

User Comments:

• "These refried beans are so easy to make in the Instant Pot and they taste amazing! I love the slight kick from the chili powder."
• "I served these beans with tacos and they were a huge hit. Definitely a keeper recipe."
• "I've tried refried beans from restaurants but these homemade ones are so much better. They're so creamy and satisfying."

Special Precautions and Tips:

• Be sure to rinse the beans thoroughly before cooking to remove any dirt or debris.
• If you prefer a spicier bean dip, add more chili powder to taste.
• To make the beans even creamier, mash them until they reach your desired consistency.
• Refried beans can be made ahead of time and stored in the refrigerator for up to 5 days.