INSTANT POT REFRIED BEANS

Instant Pot Refried Beans image

Provided by @MakeItYours

Number Of Ingredients 10

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1 pound dried pinto beans (2 cups)
7 cups water
1 cup onion (chopped)
3 cloves garlic (minced)
1 teaspoon kosher salt (or to taste)
1 teaspoon ground cumin
1/2 teaspoon dried leaf oregano
1/2 teaspoon freshly ground black pepper
3 tablespoons bacon drippings (or lard, or olive oil)
Optional: dash cayenne pepper

Steps:

Put the dried pinto beans in a large bowl and cover them with water; pick them over, discarding any malformed or damaged beans. Look for bits of stone or debris. Rinse the beans thoroughly and discard the water.Transfer the beans to the pressure cooker. Add the water, onion, garlic, 1 teaspoon of salt, cumin, oregano, pepper, bacon drippings, lard, or oil, and a dash of cayenne pepper, if using.Cover the pot, lock the lid, and set the steam valve to "sealing."Choose the bean/chili button and add 15 minutes for a total of 45 minutes cooking time. Or use the manual setting, 45 minutes.When the beans have finished cooking, let the pressure drop naturally for about 20 to 25 minutes and then release the steam vent.Place a colander or large sieve over a large bowl and drain the beans. Set the liquids aside. Put the beans in another bowl or put them in the empty pot. Puree them with an immersion blender. Add some of the reserved liquids, as needed for the desired consistency. Alternatively, you may use a blender to puree them, but let them cool slightly before blending.Taste the beans and add more salt, as needed. Refrigerate the refried beans for up to 3 days or freeze them in freezer bags or containers in single-serving-size or meal-size portions for longer storage.The recipe makes about 10 servings.Serving SuggestionsServe refried beans as a side dish with a garnish of shredded cheese, chopped red or green onions, chopped cilantro, diced tomatoes, sour cream, salsa, or