How to Make The Best No Soak Instant Pot Refried Beans

I by no means used to be an enormous fan of consuming beans which is shocking as a result of they’re such an ideal supply of protein, dietary fiber, B-complex nutritional vitamins, and different important vitamins. It’s solely actually been the previous few years that I began to experiment with consuming extra beans, and I’ve to say, I’m positively a fan now. Slow-cooking the refried beans actually makes a distinction within the texture particularly wit hthe immersion blender to make it right into a puree. If you’ve by no means tried making beans this fashion, I guess I might make you right into a believer.

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How to Make The Best No Soak Instant Pot Refried Beans

• Author: Anna – MissWish.com
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 6–eight 1x

Scale
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• 1 tbsp olive oil
• 1 small yellow onion, chopped
• three garlic cloves, minced
• 1 pound dried pinto beans, sorted of particles and rinsed
• four cups low-sodium rooster broth or vegetable broth
• three cups water
• 2 bay leaves
• 1 tsp floor cumin
• 1 tsp dried oregano
• ¼ tsp cayenne pepper
• salt to style

    

For serving:

• queso fresco, crumbled
• diced tomato
• sliced crimson chili (optionally available)
• chopped recent cilantro

1. Press the SAUTE button on the Instant Pot and let stand till display screen reads “HOT”.
2. Add the olive oil.
3. Add the onion and cook dinner, stirring sometimes, till softened, 2 to three minutes.
4. Add the garlic and cook dinner for 30 seconds.
5. Press the CANCEL button.
6. Add the pinto beans, bay leaves, floor cumin, oregano and cayenne pepper.
7. Add the broth and pinch of salt and pinch of black pepper.
8. Stir to mix.
9. Close and seal the Instant pot.
10. Turn the venting knob to SEALING.
11. Press the PRESSURE COOK button and examine to be certain the stress stage reveals as “High” on the show.
12. Adjust the timer to 45 minutes.
13. When completed cooking, launch stress naturally in accordance to producer’s instructions.
14. Open the lid.
15. Reserve 2 cups of cooking liquid.
16. Discard the bay leaves.
17. Drain the beans.
18. Using an immersion blender or potato masher, puree the beans till they attain your required consistency, including a few of the reserved liquid as wanted.
19. Taste and add extra salt and black pepper, if essential.
20. Sprinkle with queso fresco, diced tomatoes, sliced chili and chopped cilantro and serve.

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