Easy Vegan Instant Pot Refried Beans
Servings: 9 servings
Equipment
- Instant Pot
- Immersion Blender
Ingredients
- 2 cups pinto beans
- ½ medium onion chopped
- 1 bay leaf
- 2 cloves garlic smashed
- 1 tsp better than bullion or 1 can vegetable broth
- 1 tsp cumin powder
- sea salt to taste
Instructions
Prep
- Soak pinto beans for at least 8 hours. I do this in the Instant Pot itself. Drain beans and rinse before cooking.
To Prepare
- In an Instant Pot, combine beans with all of the above ingredients (onion, garlic, bay leaf, cumin, bullion, salt) and 3 cups water. Add only 2 cups water if using vegetable broth instead of vegetable bullion.
- Add 1 tsp salt. You can add more later.
- Pressure cook on manual for 30 minutes with the pressure release valve in the “sealing” position. Allow a 10 minute natural release.
- Release any remaining pressure and carefully remove lid. Adjust salt to taste.
- Pulse using an immersion blender until you reach the desired consistency.
- Add more water if you feel it is too thick, or simmer for a few additional minutes if you feel it is runny. The beans tend to thicken up more over time.
- Garnish with cilantro or white onion and serve!
Notes
If you do not pre-soak the beans, set the instant pot on manual for 45 minutes, with a natural release.