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The Best Instant Pot Refried Beans
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| Ingredients | |
| 1 tbsp | extra-virgin olive oil |
| 1 medium | white onion,, chopped |
| 3 | garlic cloves,, minced |
| 1 tsp | dried oregano |
| 1 | jalapeño,, seeded and minced |
| 1 lb | dried pinto beans,, thoroughly washed and picked over |
| 4 cups | chicken broth |
| 4 cups | water |
| 1 tsp | coarse salt,, or to taste |
| 1/2 cup | shredded cheddar or mexican-blend cheese |
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Instructions
1. Press [Saute] to preheat your Instant Pot and set to “Normal”. When the word “hot” appears on the display, add the oil to the pot. Add the onions and cook, stirring occasionally, about five minutes. Add the garlic, oregano and jalapeño and cook about one minute more, stirring frequently. Press “Keep Warm/Cancel” to turn off the IP.
2. Add the pinto beans, chicken broth and water to the IP. Press “Manual” and set timer for 50 minutes, making sure that IP is set to “High Pressure” and that the release valve is set to “Sealing”.
3. When time is up, wait for pressure to release naturally. Once all pressure is released, open your IP. Drain the liquid from the beans, reserving the liquid (I use a colander placed over a large stockpot). Add some liquid back to the beans (3/4 cup liquid gives me the consistency I like, but you can start with ½ and add more if you prefer). Using an immersion blender, puree the beans until they’re nice and smooth.
4. Top with shredded cheese and put the lid back on. Wait about 5 minutes for the cheese to melt, then serve immediately.
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