Pressure Cooker Refried Beans
Make no-fuss, kickass refried beans in the pressure cooker.
Servings 5 People
Calories 164kcal
Ingredients
- 1 Tbsp oil
- 3 Cloves garlic Shredded
- 2 Tbsp Taco Seasoning
- 1 roma tomato Diced
- 1/2 cup red onions finely chopped
- 2.5 cups pinto beans dry, one 1lb bag
- 2 Tbsp salt Adjust to taste
- 1/2 cup beet juice see notes
- 1 tsp liquid smoke
- 7 cups water
Instructions
- Place the oil in the pressure cooker container (no need to turn it on just yet)
- Add the shredded garlic, tomatoes, taco seasoning and onions
- Put the dry pinto beans in the container (see notes)
- Add the beet juice and the water
- Add the liquid smoke and mix well
- Close the lid of pressure cooker and set valve to sealed
- Set the cook timer to 55 minutes and choose the "beans" option
- Cook for 55 minutes
- Set it to cook for 5 more minutes
- Release the pressure and gently open the lid
- Unplug the pressure cooker and use hand blender to mash the pinto beans
- Use it immediately or refrigerate for up to 6 months
Video
Notes
- The beet juice I used was the liquid that beets are marinated in. You can also juice about 1 beet and add it to the recipe. Even simpler, you can roughly chop beets and add them to the recipe.
- I used dry pinto beans that didn't need to be soaked. I don't recommend using canned pinto beans because they have been processed. If you do end up using canned pinto beans, you pressure cook time will be less than 60 minutes.