Ingredients1 h 5 m servings 212
- Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
- Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Per Serving: 212 calories; 6 29.7 9.9 0 477 Full nutrition
ReviewsRead all reviews 7
This was perfect and quite impressive. I hand mashed mine instead of using a stick blender because I wanted some texture. I panicked at first when I added a cup of the cooking liquid because the...
Loved using the Instant Pot to make this recipe! So simple for your basic refried beans and the directions were spot on. I just mashed the beans instead of using the immersion blender because we...
I made the refried beans in the instant pot per the recipe. Very simple and time to prepare was quick. The cook time for the onions was a bit longer. But everything else was close to preparation...
Made it just like the recipe says. The texture and flavor are great.
1.12.19 I started off adding 1/2 cup of the bean liquid, and adding more until I reached the consistency that we like. We like our refried beans a little chunky, so I didn’t blend them until t...