Refried Beans - Instant Pot

Serves 12
Ingredients
  • 1 pound dry pinto beans
  • 2 tsp extra-virgin olive oil
  • 1 small yellow onion chopped into 1/4-inch dice
  • 1 jalapeno cored, seeded, and finely chopped
  • 3 cloves garlic minced (about 1 Tbsp)
  • 4 cup low-sodium chicken stock or vegetable stock divided
  • 2 cup water
  • 1 1/2 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/8 tsp cayenne pepper (optional)
Directions
  1. 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.
  2. 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, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
  3. Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquid.
  4. With an immersion blender (or with a food chopper), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. Thin with water as necessary and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!