Refried Beans {Electric Pressure Cooker Recipe}
You probably aren't even aware that you've been missing out on the best refried beans ever, but now you know. This is my favorite, super easy, from scratch recipe.
Ingredients
- 3 cups pinto beans sorted and rinsed
- 6 cups low sodium chicken broth see note
- 1 cup diced yellow or white onion about 1 medium
- 2 tablespoons fresh minced garlic or 1 tablespoon garlic powder
- 2 ½ teaspoons ground cumin
- 1 4-ounce can diced green chiles
- 1 tablespoon olive oil
- sour cream, green onions for garnishing, optional
- salt & pepper to taste
Instructions
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In the base of an electric pressure cooker add rinsed pinto beans, chicken broth, diced onion, minced garlic or garlic powder, ground cumin, diced green chiles, and olive oil.
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Close and lock lid and cook on high pressure for 70 minutes. When cooking time is done, allow pressure cooker to naturally release at least 10 minutes before doing a quick release. Beans should be nice and tender and starting to crack open. If not soft enough, return to pressure and cook on high for another 5 to 10 minutes (older beans, especially, may need extra cooking time).
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Puree beans to a smooth consistency using an immersion blender, a potato masher, or a traditional blender. You may need to work in batches if you are using a traditional blender.
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Return beans to electric pressure cooker pot and reheat using the "brown" or "simmer" function. Heat about 5 to 10 minutes, stirring often until beans have thickened to a desirable consistency. Taste and add salt and pepper, if needed.
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Serve garnished with green onions and sour cream or see note for other serving ideas.
Recipe Notes
1. I regularly substitute 6 cups water + 4 teaspoons homemade chicken bouillon substitute for the chicken broth.
2. Serving ideas: serve with chips, in a bean burrito, in taco salad, in tacos or tostadas, or topped with melted cheese alongside your favorite mexican dish.