Pressure Cooker Refried Beans

Pressure Cooker Refried Beans puts olive oil, jalapeño and onion at the center of a pressure-cooker recipe and finishes in about 50 minutes, enough for 24 Servings (Makes 12-13 cups).

• Yield 24 Servings (Makes 12-13 cups)
• Ready in 50 minutes
• Prep 20 minutes
• Cook 30 minutes

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

Instructions

1. 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.
2. Add the rinsed and drained beans, water, broth, salt and vinegar.
3. Secure the lid on the pressure cooker and cook on high pressure for 30 minutes (stovetop) and 35 minutes (electric).
4. Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.
5. 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.
6. Refrigerate for up to a week or freeze for several months.

Give it a minute off the heat, then serve it while it is still hot.