Instant Pot Bean Dip Aka Refried Beans Recipes

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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



Instant Pot® Refried Beans image

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

¼ cup vegetable oil
1 medium white onion, chopped
2 cloves garlic
1 teaspoon dried Mexican oregano
1 pound dried pinto beans
8 cups water
2 teaspoons salt

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



Instant Pot Refried Beans Recipe (Restaurant-Style) image

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

3 cups dry pinto beans (rinsed)
1 onion (peeled and quartered)
⅓ jalapeno pepper (seeded and diced; more or less depending on how hot you prefer your beans)
2 Tablespoons minced garlic
3 teaspoons salt
1 ½ teaspoons ground black pepper
¼ teaspoon cumin (optional)
4 cups chicken broth
3 cups water

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