Instant Pot Refried Beans--As good as ANY Mexican restaurant--and SO much better than canned!

instant pot refried beans are so flavorful and so easy to make you will never want to eat canned refried beans again hey guys I'm Kristen from a mindful mom and I love sharing with you easy recipes your family will love and I love my instant pot and today I'm sharing with you an easy side dish that is so good this recipe is for instant pot refried beans if you love restaurant style refried beans that are soft creamy and full of flavor this is the recipe you've been looking for it's so easy to make I bet you have all the ingredients on hand and best yet it tastes so much better than any canned refried bean you can buy and it's a lot more affordable to make a big batch of homemade refried beans so let's get started the first thing you need are dry pinto beans you're going to use two cups of dried pinto beans now we want to rinse our beans so that we can remove any dirt or dust that may have formed on the beans when they were being stored so we're going to pour two cups of the pinto beans into a strainer and then we're going to take this over to the sink and give it a good rinse our veins are rinsed and so I'm going to add them right into the inner pot of the instant pot this is a no soak required method for making refried beans which means you don't have to do any planning ahead when you want to have tacos or need a quick side dish or a tex-mex meal you can whip up these refried beans without any planning ahead to our dried beans I'm going to add in four cups of low-sodium chicken stock you can certainly use vegetable broth if you have that on hand if you want to keep this vegetarian I have chicken stock on hand so that's what I'm using today but I make these beans a lot with my homemade vegetable stock so that's four cups of chicken stock or vegetable broth and then we're also going to add in two cups of water to flavor our beans I'm going to add in 1/4 onion 1 small yellow onion quartered a jalapeno now you want to cut your jalapeno in half and then you want to discard the seeds and the membrane that'll keep these beans from being overly spicy if you like things really hot and spicy at your house by all means leave the seeds and ribs in but I'm making this recipe for my family so those seeds have to go and then we're gonna add in three cloves of crushed garlic to crush a clove of garlic you just want to use a heavy knife and then pop that and two full cloves of garlic and then peel off the skin okay we're going to add those cloves of garlic and now we're gonna add our seasonings so I'm gonna leave out the salt until after the beans have cooked sometimes salt can interfere with the process of the outer skin of the bean breaking down it's typically only when your beans are old and have been sitting on a pantry shelf for a long period of time fresh beans they have no problem breaking down even when salt is added while they're cooking but to keep this recipe fail-proof for you I suggest leaving the salt out until after the beans have cooked the spices that I'm going to add into these refried beans are 2 teaspoons chili powder 1 teaspoon paprika 1/2 a teaspoon cumin and a half a teaspoon of onion powder and garlic powder then I'm going to add in 1 tablespoon of apple cider vinegar the vinegar also helps the beans to break down and it gives them a good pop of flavor you can certainly omit the vinegar if you don't have it on hand we're gonna give that a good stir now it's time to cook our beans we're gonna put our lid on our instant pot make sure your vent knob is pointed towards sealed not venting and then we're gonna set cook time to cook for high pressure for 50 minutes now to set cook time you're gonna hit manual or pressure cook and then you're going to use the plus or minus buttons to adjust until it reads 50 if you have an ultra instant pot model what you're gonna do is you're going to hit ultra then you're going to set pressure to high and then you're gonna set it for 50 minutes and high pressure it'll take 10 to 15 minutes for pressure to be reached in your instant pot since there's a lot of liquid and then cook time will start to count down from 50 minutes once cook time has elapsed let pressure release naturally for at least fifteen minutes that means don't do anything for 15 minutes there's a lot of liquid in there and beans are really starchy and so if you try to do a quick pressure release two things will happen one nasty hot starchy liquid is gonna spew all over your kitchen and you're gonna have a big mess to clean up and your beans are gonna seize up and get a little bit tough because we tried to release pressure too quickly so let pressure release naturally for at least 15 minutes or until the vent knob floats down all the way on its own okay cook time has elapsed I've let my pressure release naturally all the way remember at least 15 minutes and then I'm going to open up my instant pot mmm smells like Tex Mex seasonings in here so good so we're going to remove our inner pot and we're gonna strain off our beans we want to make sure that we strain our beans in a colander over a large bowl or a measuring cup so that we can reserve a couple cups of our cooking liquid to use to mix up our beads to the right consistency my inner pot is back in my instant pot my strained beans are in there I left the onions and the garlic cloves as well as half the jalapeno in with my beans to blend up you can certainly discard the entire jalapeno if you want your beans a little bit on the less spicy side or you can blend up the whole jalapeno just do what works for your family and then I'm going to add in about a teaspoon of kosher salt you can add in more after you blend up your beans just wait to adjust that seasoning and then I'm gonna use my immersion blender to blend up our beans now if you don't have an immersion blender by all means put your beans into a food processor after you've drained them or a high speed blender just make sure that you leave the lid on the blender cracked a little bit so steam can escape so we're gonna blend that up for just a little bit now I'm gonna add in some of that reserved liquid just to get them to that right creamy consistency I like really creamy refried beans you may choose to use only a half a cup of liquid or up to two cups of liquid depending on what you like my beans are blended and they're nice and creamy I'm gonna go in and give them a quick taste here perfect they are perfectly seasoned perfectly spicy perfectly salted I don't need to add any more salt and oh I love to serve these as a side dish to any meal you can sprinkle it with cojito cheese and some cilantro or you can use it as a base for a taco dip in bean burritos however you like bottom line you're gonna love this recipe for instant pop beans so much better than I can give this recipe a thumbs up and stay tuned for my next video where I show you an instant pot essential how to make dried beans without soaking so that you can use beans in any recipe you like see in a minute

Channel: A Mind Full Mom

Views: 18,000

Rating: 4.8764706 out of 5

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Id: 6A7CNiO3j1M

Length: 9min 17sec (557 seconds)

Published: Sun Apr 19 2020