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No-Fry Refried Beans

sidessavory
From:
Tiana Spurlock / Instant Pot Cookbook
Ingredients
  • 1 1/2 cups dried pinto beans
  • 5 cups low sodium chicken broth
  • 4 sprigs fresh cilantro
  • 3/4 tsp cumin
  • 1 bay leaf
  • 1 TBSP vegetable oil
  • 1/2 cup chopped onion
  • 1 small jalepeno - chopped
  • 3 cloves garlic - minced
  • 2 TBSP chopped fresh cilantro
  • 1 tsp chopped fresh oregano or 1/4 tsp dried oregano, crushed
  • salt and pepper
1x
Steps
  1. Rinse dried beans with cold water and remove any discolvered or shriveled beans. Add to instant pot with broth, cilantro, 1/2 tsp cumin and bay leaf. Secure the lid on the pot and close the pressure valve.
  2. Select manual and cook on high pressure for 40 minutes. Use natural pressure release.
  3. Pour beans into a colander and collect the liquid. Discard bay leaf and cilantro sprigs, but set the beans and liquid aside.
  4. Select saute on the pot and adjust to normal. When hot, add oil and then add onion, jalepeno, and garlic. Cook for 3 minutes or until tender, stirring occasionally. Press cancel. Stir in remaining 1/4 tsp cumin.
  5. Return drained beans to pot with onion mixture. Add 1 1/2 cups of the reserved bean cooking liquid.
  6. Using a potatoe masher or immersion blender, mash or blend beans to desired consistencing, adding additional bean cooking liquid as needed. Stire in chopped cilantro and oregano. Season to taste with salt and pepper.