Description
Creamy and flavorful refried beans made effortlessly in an Instant Pot, perfect as a side or topping for various dishes.
Ingredients
Scale
- 1 cup dried pinto beans
- 4 cups water
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt to taste
- Optional: Chili powder, lime juice, cilantro
Instructions
- Rinse the dried pinto beans under cold water and check for debris.
- Combine the rinsed beans in the Instant Pot with the water, chopped onion, minced garlic, and cumin.
- Seal the lid and vent, then select the high-pressure setting and cook for 35 minutes.
- Natural pressure release for 10-15 minutes, ensuring the beans are tender.
- Mash the beans to your desired consistency using a potato masher or fork.
- Season with salt, and optional chili powder and lime juice to taste.
- Garnish with chopped cilantro and serve.
Notes
Store leftovers in an airtight container for up to 5 days, or freeze for up to three months. Reheat by adding a splash of water to maintain creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 1g
- Sodium: 0mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 7g
- Cholesterol: 0mg