Instant Pot Refried Beans Recipe
Servings: 4 people
Calories: 176kcal
Make these Mexican Style,spicy Instant Pot Refried Beans at home. This electric pressure cooker recipe required no soaking, no draining the extra liquid and is super delicious. Here is how to make Refried Beans in Instant Pot.
Print Recipe
Ingredients
- 2 cup Pinto Beans
- 3 cups Vegetable Broth
- 2 Bay Leaves
- ½ cup Onion Chopped
- 2 teaspoon Garlic Chopped
- 1 tablespoon Salt
- 1 teaspoon Cumin Powder
- ½ teaspoon Chilli Powder
- ½ teaspoon Ground Pepper
- ¼ teaspoon Cayenne Pepper
- 1 teaspoon Oregano
- 1 tablespoon Olive Oil
Instructions
- Rinse the beans under running water.
- Transfer the beans in the instant pot along with vegetable broth, bayleaf, onion, garlic, salt, cumin powder, cayenne pepper, oregano and oil.
- Cover the lid of the instant pot and set the valve to sealing.
- Press PRESSURE COOK and set the timer to 40 minutes.
- The instant pot will take some time to build the pressure and start (Approx 25-30 minutes)
- Once the timer goes off, let the pressure release naturally for 15 minutes and then release the steam vent.
- Open the lid of the Instant pot.
- Puree the beans using a potato masher.
- Add some water if the consistency is too thick.
- Use as required.
Notes
Although if you are cooking in instant pot, you don’t require pre-soaking. But pre-soaking the beans makes them easier to digest, and our bodies can absorb more nutrition.
Pre-soaking also helps in reducing the gassiness.
You can just replace the dried beans with pre-soaked beans and reduce the cooking time to 8 minutes. Keep the remaining process same as mentioned in the recipe.
Nutrition
Calories: 176kcal | Carbohydrates: 27g | Protein: 8g | Fat: 4g | Sodium: 2457mg | Potassium: 410mg | Fiber: 8g | Sugar: 2g | Vitamin A: 520IU | Vitamin C: 2.6mg | Calcium: 55mg | Iron: 2.3mg