Pressure Cooker Refried Beans

• Vegan
• Gluten free

• Produce

  • 3 cloves Garlic
  • 1 Jalapeno
  • 1 Onion, chopped (about 1/2 cup, small
  • 1 1/2 lbs Pinto beans, dry

• Canned Goods

  • 4 cups Chicken or vegetable broth, low sodium

• Baking & Spices

  • 2 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil
  • 2 tbsp White vinegar

• Liquids

  • 8 cups Water

Found on melskitchencafe.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 jalapeño, cored, seeded and finely chopped
• 1 small onion, chopped (about 1/2 cup)
• 3-4 cloves garlic, finely minced
• 1 1/2 pounds dry pinto beans, rinsed
• 8 cups water
• 4 cups low-sodium chicken or vegetable broth
• 2 teaspoons salt
• 2 tablespoons white vinegar

Directions

• In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.
• Add the rinsed and drained beans, water, broth, salt and vinegar.
• Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
• Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
• Drain the rest of the liquid off the beans. Using an immersion blender, potato masher (or spooning the beans into a blender), process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.
• Refrigerate for up to a week or freeze for several months.