Refried Beans (Pressure Cooker)

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So, these were awesome (for beans, of course). I would say this is my keeper recipe. It came from melskitchencafe.com, and it’s super easy. The picture is missing but they look like barf or dog food, as all refried beans do. You’re welcome for that image.
Refried Beans (Pressure Cooker)
  • 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 I added a few more cloves than this
  • 1 1/2 pounds dry pinto beans, rinsed I did 3 cups
  • 8 cups water
  • 4 cups low-sodium chicken or vegetable broth
  • 2 teaspoons salt I also added 1/2 tsp. cumin and 1/2 tsp. chili powder
  • 2 tablespoons white vinegar
Recipe and instructions can be found at link below:
https://www.melskitchencafe.com/pressure-cooker-refried-beans/
So, you use the saute function on the pressure cooker to cook the onions, garlic, and jalapeno. Then, you add the rest of the stuff and pressure cook for about 35 minutes (mine needed longer). You drain the beans and reserve 2 cups of the liquid to mash in to them if they are too dry. We added taco seasoning, fresh salsa, and sour cream to ours, then melted pepper jack cheese on top, and they were not too dry when we made them, but as they sad on keep warm, they did dry out a bit, so I would probably add some of the water (or some milk) back in.

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