Instant Pot Charro Refried Beans Recipes
INSTANT POT PINTO BEANS RECIPE (CHARRO STYLE)
Tasty pinto bean recipe that are great on their own or as in another recipe. Beans are the perfect "instant pot" food! Give this recipe a try!
Provided by Carrie Hill
Categories Side Dish
Time 1h15m
Number Of Ingredients 12
Steps:
- Set your pressure cooker to "Browning" setting and start the bacon browning
- While bacon is browning, rinse your dry beans and pick through for any stones or other smutz you might find.
- When bacon is crispy, drain and reserve 1-2 Tbsp of your bacon fat, add it back to the instant pot and saute the onions in the bacon fat (or use olive oil if you're health conscious).
- When onions are soft, add back in the bacon then addin the pinto beans, water, stock, garlic, seasoning, green chiles.
- Place lid and set to high pressure and 45 minutes.
- When done, let pressure come off naturally - this will likely take about half an hour. Be patient - if you do a quick pressure release, you'll likely end up with some tough beans.
- When you can remove the lid, sample and then salt and pepper to your taste.
- Enjoy!
INSTANT POT REFRIED BEANS
The BEST Instant Pot Refried Beans! Easy and absolutely delicious, this recipe tastes better than a restaurant. Use for any of your favorite Mexican dishes!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 1h45m
Number Of Ingredients 13
Steps:
- Place the pinto beans in a large colander. Thoroughly rinse them. Pick the beans over, removing any damaged or clearly misshapen beans and discarding them. Set the rinsed beans aside.
- Turn a 6-quart (or larger) Instant Pot to SAUTE. Add the oil. Once the oil is hot, add the onion and jalapeno. Sauté for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds. Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck-on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.
- Seal the Instant Pot. Cook on HIGH (manual) for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure. Carefully open the lid. The beans will be very liquidy.
- Discard the bay leaves. Reserve 2 cups of the bean cooking liquid in a bowl or measuring cup, then drain the remainder. Return to the beans to the pot. With an immersion blender (or by hand with a potato masher), puree the beans until they reach your desired consistency, adding some of the reserved liquid as needed. (You can also scoop the beans into a blender in batches and puree them that way-be sure to let the beans cool somewhat first so that they do not splatter). Taste and adjust seasoning as desired. Sprinkle with any desired toppings, serve, and enjoy!
Nutrition Facts : ServingSize 1 cup (of 6), Calories 134 kcal, Carbohydrate 20 g, Protein 9 g, Fat 3 g, Fiber 6 g, Sugar 2 g, SaturatedFat 1 g
INSTANT POT® CHARRO (REFRIED BEANS)
This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.
Provided by droach3
Categories Side Dish
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 0.1 g, Sodium 113.5 mg, Sugar 2.5 g
INSTANT POT® CHARRO (REFRIED BEANS)
This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.
Provided by droach3
Categories Side Dishes
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Nutrition Facts : Calories 184.1 calories, Carbohydrate 33.9 g, Fat 0.7 g, Fiber 8.3 g, Protein 11 g, SaturatedFat 0.1 g, Sodium 113.5 mg, Sugar 2.5 g
More about "instant pot charro refried beans recipes"
CHARRO BEANS | INSTANT POT & STOVE TOP | SOULFULLY MADE
From soulfullymade.com
Estimated Reading Time 3 mins
- Set Instant Pot {6 Quart} to sauté and let get hot. Add in the bacon and cook for 2 to 3 minutes. Add in onion, garlic, and jalapeno and cook another 1 to 2 minutes.
- Add in salt, tomatoes, beans, cumin and bay leaves, Stir. Lock on lid and set to manual high pressure and cook for 60 minutes.
CHARRO BEANS (MEXICAN BEANS RECIPE) | LEMON BLOSSOMS
From lemonblossoms.com
Estimated Reading Time 8 mins
- Set the pressure cooker to saute and cook the bacon until crispy. Remove the bacon from the pressure cooker and place it on a paper towel lined plate. Drain all but 2 tablespoons of the bacon fat (or leave all the fat, if you prefer).
- Add the onions and jalapenos into the pressure cooker and cook stirring often, for about 2 - 3 minutes or until the onions become translucent. Add the garlic and cook for about 30 seconds to a minute.
- Press the keep warm/cancel button on the instant pot. Stir in the beans, tomatoes with their juices, broth, water, chili powder, cumin, black pepper, oregano, bacon and cilantro into the instant pot.
BEST DAMN INSTANT POT REFRIED BEANS - RECIPETEACHER
From recipeteacher.com
Estimated Reading Time 4 mins
- Set Instant Pot to saute mode. When hot add oil, cumin seeds and bay leaf. Let sizzle for about 30 seconds.
- Next add the onion and jalapeno and saute for about 1 minute. Then add garlic, cilantro, paprika, taco seasoning and salt. Aaute for 1 more minute.
- Press cancel to stop the saute mode and add 1 cup of chicken broth. Scrape the bottom of the pot with a wooden spoon to get up any stuck on bits. Add 4 cups of water and the beans. Secure lid and pressure cook on high for 45 minutes. Then do 20 minutes natural release.
- Carefully remove lid, remove the bay leaf, drain liquid and set it aside (important!). Use an immersion blender or a potato masher and mash/blend the beans until the become smooth or desired consistency. Add the reserve liquid in batches until you get the consistency you like. The beans will thicken quite a bit so you’ll wind up using most of the reserve liquid.
CHARRO BEANS (EASY INSTANT POT RECIPE) | THE BELLY RULES ...
From thebellyrulesthemind.net
4.5/5 (91)Category Instant Pot MexicanCuisine MexicanTotal Time 1 hr 15 mins
INSTANT POT REFRIED BEANS (PRESSURE COOKER) | TESTED BY ...
From pressurecookrecipes.com
Estimated Reading Time 6 mins
- Saute Onion, Spices, and Garlic: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Add in 2 tbsp olive oil, bacon fat, or lard. Add roughly diced onion and cook until softened. Then add ½ - 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to Instant Pot. Cook for another minute until fragrant.
- Deglaze: Pour roughly ½ cup unsalted chicken stock in Instant Pot and deglaze by scrubbing all the brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Beans: Add well-drained pinto beans in Instant Pot and pour in remaining 3 ½ cups unsalted chicken stock. Pressure Cook at High Pressure for 40 mins (tender with a bite) or 50 mins (silky smooth & tender), then 25 mins Natural Release.
- Drain Beans Liquid: Strain the beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
EASY INSTANT POT REFRIED BEANS - HOUSE OF NASH EATS
From houseofnasheats.com
5/5 (2)Category Side DishCuisine MexicanTotal Time 1 hr 20 mins
- Turn 6-quart (or larger) Instant Pot to SAUTE. Add the oil. When hot, add the onion and jalapeno and saute for 2-3 minutes until they begin to soften.
- Add the chicken broth, water, bay leaves, salt, cumin, oregano, chili powder, and beans. Stir to combine and make sure there are no bits of onion stuck to the bottom of the Instant Pot liner.
INSTANT POT PINTO BEANS WITH CHORIZO - BUDGET BYTES
From budgetbytes.com
Estimated Reading Time 7 mins
- Dice the chorizo, then add it to the instant pot along with the cooking oil. Press the Sauté button, then the Adjust button to select the "less" temperature setting. Sauté the chorizo in the oil, without a lid, until it becomes slightly crispy on the edges.
- While the chorizo is sautéing, dice the onion and mince the garlic. Once the chorizo is crispy, add the onion and garlic and continue to sauté until the onions are soft and transparent.
- Add the beans, bay leaves, and pepper to the pot and wait a moment to let the beans absorb some of the heat and prevent the broth from splattering when it hits the hot pot.
- Add the broth to the pot, stir briefly to combine, then place the lid on the Instant Pot. Close the steam valve, press the Manual button, select high pressure (if not selected automatically), then press the + button to increase the time to 35 minutes.
INSTANT POT CHARRO BEANS RECIPE | BREA GETTING FIT
From breagettingfit.com
Cuisine AmericanCategory Main CourseServings 6Estimated Reading Time 4 mins
- Start by washing your pinto beans. Once they are clean, add them into the Instant Pot. Then, you're going to want to add in your jalapeno, serrano, bacon, and onion.
- On top of all those ingredients, add in your beef broth. Then, take your water and fill to the max line. Next, stir in your cilantro and add in paprika, the D'arbol chili spice, salt, cumin, and cayenne pepper.
- Use your muscles and stir it all up. Once stirred, take and place your lid on your Instant Pot and put the valve in the seal position. Set on high pressure for 1 hour and 20 minutes of time. (You're cooking for this length of time so you don't have to soak your beans the night before)
- Once the Instant Pot stops counting, do your quick release pressure. Move forward in opening the Instant Pot and give it a good stir.
INSTANT POT CHARRO BEANS - AWAY FROM THE BOX
From awayfromthebox.com
Estimated Reading Time 3 mins
- Sift through the beans and remove any stones or broken beans. Rinse and drain, then place in the pressure cooker. Add to the pot the bacon, jalapeno, onion, garlic, taco seasoning and water. Stir.
- Close the lid and turn the knob to sealing, then cook on high pressure for 70 minutes. Quick release after 20 minutes, then remove the jalapeno and stir in the chopped cilantro. Let cool with the lid open for about 15 minutes. The beans should thicken as they cool. Season with salt to taste.
CREAMY, DELICIOUS INSTANT POT REFRIED BEANS • …
From fivehearthome.com
- Measure the olive oil into a 6-quart (or larger) Instant Pot insert and set to the SAUTÉ function. Once the oil is hot, add the onion, garlic, and jalapeño; cook, stirring regularly, for 2 minutes. Press CANCEL after sautéing.
- Add the beans, green chiles, broth, vinegar, cumin, Mexican oregano, salt, and pepper to the pot; stir to combine. Seal the lid according to the owner's manual and cook on HIGH pressure for 50 minutes.
- When the timer is done, allow the pressure to release naturally for 20 minutes, then carefully vent to release the remaining pressure (consult your owner's manual for more specific instructions). Open the lid and use a ladle to remove as much cooking liquid as possible to a large measuring cup or bowl. Drain the beans into a colander to discard of the remaining liquid, and transfer the beans back to the Instant Pot insert.
- Use an immersion blender to puree the beans until smooth and creamy, slowly and gradually adding cooking liquid back to the beans until your desired consistency is reached (typically between 1/2 to 1 cup total liquid). Adjust the seasonings to taste, adding more salt, pepper, or vinegar, if desired. Serve hot.
CHARRO BEANS (FRIJOLES CHARROS) - HOUSE OF NASH EATS
From houseofnasheats.com
- In the Instant Pot using the sauté setting, cook the chopped bacon until crispy. Add the onions and garlic, and cook until the onions are softened. I don't drain the bacon grease because I think it adds to the flavor of the charro beans, but if there is a lot of it, you can drain most of it before adding the onions, leaving just a little to cook the onions in.
- Add all of the remaining ingredients to the bacon, onions, and garlic, then secure the lid and change the setting to high pressure (my Instant Pot has a button for "beans/chili" that I press and set to "Normal") for 30 minutes.
- When the time is up, allow the pressure cooker to do a complete natural release before removing the lid. It will take about 30-45 minutes.
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