Instant Pot® Charro (Refried Beans) recipe

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Ingredients

4 cups water
2 cups dry pinto beans, rinsed
1 large onion, chopped
½ cup salsa
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
2 teaspoons tomato-flavored bouillon
2 teaspoons vegetable bouillon
½ teaspoon chili powder
½ teaspoon ground paprika
½ teaspoon ground cumin
½ teaspoon ground black pepper

Nutrition Info

184.1 calories
carbohydrate: 33.9 g
cholesterol: : -
fat: 0.7 g
fiber: 8.3 g
protein: 11 g
saturatedFat: 0.1 g
servingSize: -
sodium: 113.5 mg
sugar: 2.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, pinto beans, onion, salsa, cilantro, jalapeno pepper, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in an electric pressure cooker (such as Instant Pot®). Close and lock the lid. Select Bean/Chili function, set timer for 45 minutes. Cooker will reach high pressure in 10 to 15 minutes.

  2. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.

Recipe Yield

8 servings

Recipe Note

This recipe is written to be prepared in an Instant Pot® pressure cooker. With some small alterations, I am sure you can cook it on the stovetop as well. These beans are great served as is or blended to be the texture of refried beans.

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