INSTANT POT REFRIED BLACK BEANS
Recipe for instant pot black beans including instructions for turning them into refried beans in the instant pot.
Provided by Nick Kindelsperger
Time 1h15m
Yield About 5 cups
Number Of Ingredients 7
Steps:
- Combine beans, onion, lard, salt, cilantro sprig, and 6 cups water in cooker insert. Lock on lid, making sure steam-release valve is in the proper sealed position. Select "Manual" and program for 22 minutes at high pressure. (It will take about 12 minutes for pressure to build before cooking automatically begins.)
- As soon as the time has elapsed, turn off cooker, let pressure release naturally (it will take about 23 minutes). Unlock lid and turn the heat to medium or "Sauté." Bring to a strong simmer and mash beans with a potato masher or large wooden spoon. Continue to cook, stirring occasionally, until liquid thickens, about 15 minutes. Taste and season with more salt if necessary.
- Divide beans among bowls. Top with cheese, cilantro, radishes, and limes.
INSTANT POT® BLACK BEANS
You can use your pressure cooker to cook dried black beans from scratch in under an hour (way faster than soaking them overnight and cooking them on the stove!) And, you can skip buying them canned. If you do decide to soak, check your appliance manual because cooking time will be even shorter.
Provided by LauraF
Categories Side Dish Beans and Peas
Time 50m
Yield 7
Number Of Ingredients 1
Steps:
- Pour beans into a multi-functional pressure cooker (such as Instant Pot®). Cover with a few inches of cool water. Close and lock the lid. Select Manual; set timer for 21 minutes on high pressure according to manufacturer's instructions. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Drain beans and let cool.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 21.6 g, Fat 0.5 g, Fiber 5.3 g, Protein 7.5 g, SaturatedFat 0.1 g, Sodium 1.7 mg, Sugar 0.7 g
INSTANT POT REFRIED BEANS RECIPE (RESTAURANT-STYLE)
The best refried beans made with dry pinto beans right in your Instant Pot!
Provided by Camille Beckstrand
Categories Side Dish
Time 1h10m
Number Of Ingredients 9
Steps:
- Place the liner into the Instant Pot.
- Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into the liner of the Instant Pot.
- Pour in the water and the chicken broth.
- Place the lid on top of the Instant Pot. Move the valve to SEALING.
- Press the MANUAL (or PRESSURE COOK) button and set the timer for 45 minutes.
- Let the pressure do a natural release when it's done (will take 15-25 minutes).
- Drain the excess liquid from the beans and set liquid aside.
- Using a potato masher or handheld electric mixer, mash the cooked beans until they reach the desired consistency. Add drained liquid back in as needed (I usually add 1/2 cup - 1 cup of liquid back in).
- Serve and enjoy!
Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 11 g, Fat 1 g, SaturatedFat 1 g, Sodium 878 mg, Fiber 8 g, Sugar 1 g, ServingSize 1 serving
INSTANT POT® REFRIED BEANS
Make beans from dried to refried in less than an hour through the courtesy of your Instant Pot®.
Provided by Tim Unger
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 1h5m
Yield 10
Number Of Ingredients 7
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
- Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Nutrition Facts : Calories 211.5 calories, Carbohydrate 29.7 g, Fat 6 g, Fiber 7.3 g, Protein 9.9 g, SaturatedFat 1 g, Sodium 476.8 mg, Sugar 1.4 g
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- Seal the lid, making sure the Venting Knob is set to Sealing. Press “Pressure Cook” and set the timer to 40 minutes. Once the timer beeps, let the pressure naturally release for 20 minutes. If there is any pressure remaining, move the Venting Knob to Quick Release before carefully open the lid.
- Use a ladle to scoop most of the extra liquid off and into a bowl or container, or strain the beans over a bowl or container, reserving the cooking liquid.
- If you strained the beans, add them back into the Instant Pot. Use an immersion blender to blend until smooth (or leave chunky if you prefer), slowly adding some of the cooking liquid back into the adjust the consistency. I probably added about half of the liquid back in. I added some of it while blending then I mixed more into the leftovers before storing in the fridge to keep them moist.
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- Stir the beans, onion, fennel, salt, and water in the pressure cooker pot. Lock the lid on the pressure cooker and bring it up to high pressure. Cook on high pressure for 30 minutes in a stove top pressure cooker, or 35 minutes in an electric pressure cooker. Turn off the heat and let the pressure come down naturally, about 15 minutes. Remove the lid and discard the onion. (Save the beans and the cooking liquid).
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4.8/5 (211)Calories 134 per servingCategory Side Dish
- Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
- Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
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- Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way—be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!
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