Pressure Cooker Refried Beans
Ingredients
2 tablespoons coconut oil or bacon drippings
1 cup chopped yellow onion
1/4 cup chopped Cilantro leaves
1 teaspoon cumin
1 tablespoon Cholula Chili Lime sauce OR chipoltle pepper
Tabasco sauce
2 tablespoons liquid smoke
1 pound pinto beans - sorted & washed
4 1/2 cups water
2 teaspoons salt (Add salt after the beans are cooked
and ready to mash the beans)
Instructions
The following instructions are written for the Instant Pot 6
Qt. pressure cooker.
For other brands and models of pressure cookers, read the
manufacturer’s instruction manual for your model to learn how
to best set your brand and model of Pressure Cooker.
Do not add the salt before the beans are cooked or the beans
will have a gooey consitency.
Always add salt after the beans are cooked.
Press the “Saute" button. When it says "Hot" add the oil
of choice. Add the chopped onions and chopped Cilantro
Leaves and saute until the onions are translucent. Stir
in the cumin, Cholula Chili Lime sauce (or Chipoltle pepper
Tabasco sauce), and the liquid smoke. Add sorted beans
and water.
Stop the "Saute" mode and press the "Beans" button.
Change the time to 50 min. Allow the pressure cooker to
release naturally (about 15 to 20 min).
Mash the beans with either a potato masher or a stick
blender. Place in refrigerator to cool down and thicken
up.
Leftovers can be portioned and frozen for later use.