Instant Pot Refried beans

 

•  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

1. In the insert of an InstantPot, heat the oil (using the Sauté function) 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 (3) of the liquid in a separate bowl.
5. Drain the rest of the liquid off the beans.   Spoon the beans into a blender, process/to 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.

*Can also presoak:  Soak beans the night before.  Drain.  Sauté the veggies, then add the beans and 7 c chicken broth/water, salt, vinegar.  Cook 17 min.  Naturally release (about 30 min).  Mostly drain the beans, reserve at least 2 c liquid.  Divide in two to blend, adding more liquid.  The beans will absorb, so start more runny and save extra liquid.