Instant Pot Refried Beans

Prepare

1. After you've rinsed the beans, give them a quick check and remove any stones or pebbles.

Sauté

1. Select “Saute” on the Instant Pot, and add oil.  Once hot, add the onion and cook for about 2 minutes.
2. Add garlic and jalapeños and cook another 1-2 minutes.

Add liquids/seasonings/beans

1. Pour in the vegetable broth and water, scraping the bottom of the pot with a wooden spoon to release any browned bits that may be there.
2. Add chili powder, cumin, oregano, parsley, salt, and cayenne pepper. Stir to combine.
3. Add rinsed beans and stir again, scraping the sides. Add bay leaf to the top of the liquid.

Pressure cook

1. Select “Cancel”. Secure lid and select “Pressure Cook” or “Manual” and hit the +/- buttons until you select 60 minutes.

Natural pressure release

1. Once pressure cooking time has elapsed, don’t do anything and let the pot naturally release the pressure for 30 minutes, then turn the knob to release any remaining pressure.
2. Open the lid and remove the bay leaf.

Puree beans

1. Use a measuring cup to remove about 1 - 1 1/2 cups of liquid and set aside.
2. Use an immersion blender to puree the beans until smooth, using the reserved liquid to achieve the consistency and thickness you'd like.
3. ** If you don't have an immersion blender, you can transfer the beans to a traditional blender, food processor, or use a potato masher.

Serve

1. Serve hot, or cool and refrigerate in an airtight container for up to about a week.