Instant Pot Refried Beans
Ingredients:
1 tablespoon cooking oil I used olive oil
1 onion diced
4 garlic cloves minced
1 tablespoon ground cumin
1 tablespoon chili powder
½ teaspoon cayenne pepper
1 ½ teaspoons kosher salt
1 pound (2 cups) dried pinto beans, rinsed
½ 12-ounce jar sliced jalapeno peppers, with their juice or 1 or 2 diced fresh jalapenos (optional)
3 cups water or broth
Directions:
Turn the Instant Pot on to Sauté and add the oil. When the oil is hot, add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring, about 3 seconds more.
Add the cumin, chile powder, cayenne, and salt and stir to combine. Add the beans, jalapenos with their juice, and the broth or water and stir to combine. Turn the Instant Pot off by pressing the cancel button.
Put the lid on the pot and turn the valve to the sealing position. Pressure cook on high for 45 minutes. Let the pressure release naturally.
Remove the lid and use an immersion blender or a potato masher to puree the beans.
Serve immediately or cool to room temperature and store.
