Instant Pot Bean Dip Aka Refried Beans Food

EASY REFRIED BEAN DIP

Steps:

• Make the Instant Pot refried beans or Homemade Refried Beans, making sure they are warm before serving. If using canned beans, warm them on the stovetop in a saucepan and stir until creamy, adding a little water or broth if they are too thick. (If you make the refried beans in advance, reheat them on the stovetop.)
• Stir in the green chilis, lime juice, ground cumin, smoked paprika, and hot sauce. Taste and add additional kosher salt if necessary. (If you're using canned refried beans, you may want to add additional cumin or lime
• For the salsa fresca topping, dice the tomato. Finely chop the red onion. Chop the cilantro. In a small bowl, mix the tomato, red onion and cilantro with the lime juice, cumin, and kosher salt. If using, thinly slice the jalapeno pepper into rounds.
• To serve, place the dip into a shallow dish. Top with the salsa topping and thinly sliced jalapeno pepper. Serve with tortilla chips.

INSTANT POT REFRIED BEANS

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!

INSTANT POT® REFRIED BEANS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, garlic, and oregano; cook for 5 minutes. Add beans and water; stir. Close and lock the lid. Choose high pressure and set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
• Remove the lid and check a bean; if not yet tender, close and lock the lid and cook another 5 minutes at high pressure.
• Drain beans, reserving 2 cups of liquid. Return beans to pot and add salt and 1 cup reserved liquid. Puree using a stick blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.

INSTANT POT BEAN DIP (AKA REFRIED BEANS)

Steps:

• Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock).
• Set Instant Pot to "Bean/Chili" setting for 45 minutes.
• Let pressure release naturally - about 15-20 minutes.
• Once cooked, discard bay leafs.
• Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender).
• Makes about 8 cups.