Quick Soak Instant Pot Refried Beans W/ Ancho Chiles
Ingredients
QUICK SOAK INGREDIENTS
1 pound (454 g) dry pinto beans or Rancho Gordo Flor de Junio, or similar style bean
6 cups (1416 ml) water
SAUTE INGREDIENTS
1 tablespoon (15 ml) mild oil or water saute to make oil-free
1 cup (150 g) chopped onion
2 teaspoons chopped garlic
PRESSURE COOKER INGREDIENTS
4 cups (944 ml) water
1 teaspoon smoked paprika
4 whole dried ancho peppers (these are mild), seeds and stems removed
Optional – only if you want to make it spicy:
1 to 2 dried chipotle or arbol peppers, seeds and stems removed
BEFORE SERVING
salt, to taste
Directions
Put the dry pintos and water into your electric pressure cooker. Cook on high pressure for 8 minutes.
Manually release the pressure, drain the quick soaked beans and rinse them and the inner liner.
Heat the oil or water on the saute setting. Once hot add the onions and cook until translucent, then add the garlic and saute another minute.
Add the 4 cups of fresh water, paprika, and chilies to your Instant Pot along with the quick soak beans.
Cook on high pressure for 15 minutes. Carefully release the pressure manually.
Try to mash one of the beans with a fork to see if they are soft. If not put the lid back on and cook for 5 minutes more.
Mash the beans with a potato masher or you can use an immersion blender to get them extra smooth.
Taste, add salt.
Notes
Remember in this recipe or any other, if there’s too much liquid left, you can always turn your IP to saute and cook off any extra liquid.
You can use guajillo dried peppers if you can't find ancho.
Nutrition
Amount Per Serving Calories 51 Total Fat 3g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 2g Cholesterol 0mg Sodium 50mg Carbohydrates 6g Fiber 2g Sugar 1g Protein 2g