Instant Pot Refried Beans Recipe
Makes 8 servings
1 1/2 cups dried pinto beans, rinsed, pebbles removed
5 cups reduced sodium chicken broth or vegetable broth
2 teaspoons ground cumin
1 tablespoon canola oil
1 medium onion, chopped
1-6 ounce can green chiles, chopped
3 cloves garlic, minced
1 teaspoon oregano, dried
Add pinto beans, chicken broth, and one teaspoon cumin to the Instant Pot. Choose MANUAL and cook on high pressure for 40 minutes. When finished, allow a natural pressure release before opening the Instant Pot.
Drain beans into a sieve over a bowl to keep cooking liquid. Rinse Instant Pot liner and put back into pot. Select SAUTE, and add canola oil. Add onion, chiles, garlic, and one teaspoon cumin. Cook until onions are softened about 3 minutes. Turn off heat and add oregano, beans, and 1 1/2 cups of cooking liquid.
You can mash the beans with a potato mashers or puree in a blender. Adjust seasonings and add more liquid if needed.
For one serving = 168 calories, 3.3 g fat, 0.5 g saturated fat, 25.7 g carbohydrates, 1.4 g sugar, 8.8 g protein, 6.2 g fiber, 400 mg sodium, 1 Freestyle Pts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes