Instant Pot Vegetarian Frijoles (Refried Beans)
Ingredients:
1 pound Pinto Beans rinsed and drained
5 cups Fresh Water
2 Tablespoon Extra Virgin Olive Oil
1 teaspoon Ground Coriander
1 cup Yellow/Brown Onion diced
5 cloves Fresh Garlic minced
6 oz Fire Roasted Green Chiles drained or 2 Serrano Chile or Jalapeno, diced
4 teaspoons Sea Salt
1 teaspoon Ground Cumin
1/2 teaspoon Chipotle Chili Powder
1 Tablespoon White Vinegar
1 Tablespoon True Lime (Lime, Garlic & Cilantro Seasoning) or 2 Fresh Limes, juices
1/2 teaspoon Ground Coriander
1/2 cup Fresh Cilantro Leaves chopped
Directions:
Wash and drain beans and pick out any rocks.
Turn Pressure Cooker to Sauté mode and allow pot to heat.
Add the oil. Toss in the onion, garlic, coriander seeds and fresh pepper. Sauté for two minutes.
Dump in the beans, water and diced green chile.
Lock the lid in place and close the Pressure Valve. Cook at High Pressure and set time for 45 minutes.
When Beep is heard, wait 15 minutes and then release the rest of the pressure.
Add salt, cumin, True Lime (or ground coriander and lime juice), chipotle chile and vinegar.
Using an Immersion Blender, smash the beans to the desired texture.
Press Sauté and simmer, for a thicker consistency.
Serve with fresh cilantro leaves on top.
