Instant Pot Refried Pinto Beans

 

Instant Pot Pinto Beans 

{no soaking needed!}

Instant Pot Pinto Beans are so easy to make and there's no need to pre-soak! Learn how to cook dried pinto beans in under 40 minutes and have ready to use beans in your favorite recipe.

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Course: Entree

Cuisine: American

 

Prep Time: 5minutes minutes

Cook Time: 40minutes minutes

Total Time: 60minute40

 minutes

 

Servings: 7 cups cooked beans

 

Calories: 225kcal

 

Author: Karrie | Tasty Ever After

Ingredients

• ▢
• 1 Instant Pot (8-quart-size)


6 cups dried pinto beans, rinsed 
• ▢
• 
  
12 cups hot water
• 
  

    1 small or med onion, finely       

     diced

     4 cloves garlic, peeled and

     minced (or 1 tsp garlic powder 

     equivalent)

    2-3 Tbsp jalepeno juice from a can of pickled jale[penos

  

• 
  

Instructions

• Fill a pot with warmish water. the temperature of the water is similar to a river in the tropics at the equator; it should not be hot or cold. It should be on the warmer side of cool, but not cold. Add the 6 cups of dried beans to pot. stir with your hand.
•  Rinsing helps remove any dirt and dirt clods. Pour the beans into a strainer/colander.  
• Add the rinsed beans and 12 cups of hot water to the Instant Pot. Add more water, if needed, to ensure the beans are covered by at least 1 inch of water.
• 1st Cook: Cover and lock the lid, then turn the Seal/Vent valve to Seal.  Select the beans/chili button. If no preprogrammed button, then select 15-18 minutes at HIGH pressure ).
• When the beans are finished cooking, there are 2 options. (1) wait for the Instant Pot to cool down for 10 minutes, or (2) release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  It is safe to open the lid once all steam has been released.

  **Please note: Instant Pots vary in cooking, 
• 2nd Cook: After lid is removed, add the onion, garlic, and jalapeno juice. Put the lid back on and select HIGH pressure for another 15-18 minutes.
• When the beans are finished cooking for the second time, wait for the Instant Pot to cool down for 10 minutes. Or release pressure manually by placing a hand towel over the valve and carefully venting the steam valve on the lid.  It is safe to open the lid once all steam has been released.
• Add salt. stir. Add more salt to taste. 
• Mash beans by hand with a fork or a potato masher, or blend with a hand immersion blender.  Enjoy!

One Pot Jordanian Chicken Curry

4 Tbsp Light Olive oil

3 medium onions, coarsely chopped

4 cloves garlic, smashed and minced

4 carrots, sliced

1-2 lbs boneless chicken thighs, cubed

2 cups water or chicken broth

2 large potatoes, cubed

1 Tbsp salt

1/2 of an 8oz can tomato sauce) 4 Tbsp, no more!

1 tsp garlic powder

1 tsp ginger powder

1-2 Tbsp curry powder (1 Tbsp is not too spicy for the kids)

Some frozen peas, or canned peas, drained

1/2 - 1 head Cauliflower, coarsely chopped

One (15oz) can garbanzo beans, rinsed and drained

1/2 cup Butter (optional)

 

Instructions:

In a large dutch oven, saute onions and garlic in olive oil.  Cook until onions are tender. 

Add carrots and chicken. Saute 5 minutes.  

Add water or broth. 

Add potatoes and salt. 

Stir and cover. Simmer until potatoes are almost tender.

Add tomato sauce, garlic powder, and curry powder. 

Add Peas and Cauliflower. 

Add extra water to just cover the vegetables.

Simmer until veggies are tender. The potatoes want to be firm but not overcooked.

Add butter and garbanzo beans.

Taste and adjust seasonings, adding extra salt, garlic, and curry if needed

Serve hot as-is, topped with sour cream

or serve with

Brown Rice

White rice or

Riced Cauliflower 

Instant Pot Chili Beans

 

6 cups dry pinto beans, rinsed in warm water and drained

1 med onion, diced

1 tsp garlic powder

       Place in an 8-quart Instant Pot on HIGH for 30 MIN

- - - - - - - - - - - - - - - - - - 

       Meanwhile, Sautee in a separate large 8-quart or extra large 12-quart pot

1/4 cup olive oil

1 lb ground beef, or 2-6 Tbsp hamburger grease, both are optional

1 additional med-large onion, diced

1 green bell pepper diced 

4-8 cloves garlic minced (or 1 tsp garlic powder)

       After the ground beef is cooked and the veggies are tender, add:

Two 15oz cans diced tomatoes 

One 15oz can of tomato sauce

One 4oz can mild diced green chilis, optional

Two 15oz cans Dark Red Kidney Beans, drained and rinsed

4 Tbsp Chili Powder

2 Tbsp Cumin powder

1.5 Tbsp salt, more to taste

1 tsp onion powder

1 tsp garlic powder

2 Tbsp honey, optional

Add last, the cooked beans from Instant Pot undrained

           Stir. Simmer. Stir, taste test, and enjoy :)

Nuts-About Granola

The combination of oats and nuts are good sources of vegetarian protein. This recipe is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

INGREDIENTS:

12  c.  Quick or Rolled oats  (one #10 can of Rolled or Quick oats)

12 c.  Nuts and Seeds of your choice, whole or chopped, fill the #10 can (pecans, walnuts, sliced almonds, coconut flakes, sunflower seeds, a few pumpkin seeds,  some ground flax )

2 c.  coconut oil

4 c.  honey or 100% maple syrup

4 c.  (two 16 oz jars ) peanut butter or 4 c. almond butter 

2-3  tsp salt

2 tsp mapleine extract for a 'maple syrup' flavor

INSTRUCTIONS:

Grease 1 industrial 4 inch-deep stainless steel pan, or 2 aluminum cookie sheet pans

In a very large bowl combine the dry ingredients: oats, nuts, seeds, and coconut.  Set aside.

In a heavy bottom pan, combine all other ingredients. Heat on Med Low. Stir regularly until combined.

Pour the wet into the dry ingredients. Stir.

Spread half of the granola evenly onto the deep steel pan (or the 2 greased sheet pans). 

Bake at 300° for 25 min.  

Remove from oven. Stir.  

Bake 10-15 more minutes until light golden brown. Granola will be soft when hot. It will get crisper as it cools. Let cool to room temperature. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temperature.

 

Store in an airtight container, such as a used #10 can with plastic lid.  

Serve with milk, raisins, Craisins, cinnamon, yogurt, prepared powdered, milk, or reconstituted evaporated milk, etc.   

Double the recipe:

Use a #10 can of quick oats (about 12 c.) 

Reduced-honey Recipe:  

Remove the 1 c. honey.  Replace with 1/4 c. water and 1/2 c. honey

Cinnamon Raisin Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 30 minutes

Total Time: 30 minutes

 

Servings: 48 protein balls

 

Author: Lindsey Scarber

Ingredients

• 2 & 1/2 c. almond butter
• 1/2 cup honey
• 1/2 c. coconut oil

• 1 c. Pecans, blended
• 1 c. Flax seed, blended
• 1/2 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 3/4 c. Coconut flour
• 1/3 c. cinnamon powder (more to taste)
• 1 tsp ginger powder
• 1/2 tsp cloves powder
• 1 tsp. fine sea salt
• 1/2 c. Almond slices, finely chopped
• 1 c. Raisins, chopped
• 1 c. shredded unsweetened coconut flakes, blended, for top-coating

Instructions

• Melt the peanut butter, honey, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place pecans, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended pecans, flax, hemp, chia seeds with coconut flour, chopped almonds, raisins and salt.
• Add the warm almond butter honey mixture to the nuts and seeds mixture.   Mix until nuts and seeds mixture is fully incorporated.
• Mixture should be the consistency of thick cookie dough. Taste test.

• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl.
• Using about 2 Tbsp. of the mixture, roll into individual balls and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.

Chocolate Peanut Butter Protein Bites

Course: snacks

Cuisine: American

Diet: Gluten Free

 

Prep Time: 25 minutes

Total Time: 25 minutes

 

Servings: 48 balls

 

Author: Missylvia Scarber

Ingredients

• 2 - 1/2 c. Skippy Natural peanut butter
• 1 cup honey
• 6 Tbsp cacao powder
• 1/2 c. coconut oil

• 1 c. Rolled oats, blended
• 1 c. Flax seed, blended
• 1 c. Hemp seed, blended
• 1/2 c. Chia seeds, blended

• 1 c. Coconut flour
• 1/2 tsp. fine sea salt, more to taste
• 1/2 c. peanuts, finely chopped
• 1/2 -1 c. mini chocolate chips
• 1 c. shredded unsweetened coconut flakes, blended for top-coat

Instructions

• Melt the peanut butter, honey, cacao powder, and coconut oil in the microwave in medium glass bowl. Just warm, not too hot.
•  In blender, place oats, flax, hemp and chia. Blend well.
• In the Bosch bowl with cookie paddle, combine the blended oats, flax, hemp, chia seeds with coconut flour, peanuts and salt.
• Add the warm peanut butter honey mixture to the oat mixture.   Mix until oat mixture is fully incorporated.
• Add mini chocolate chips. Stir.
• Mixture should be the consistency of thick cookie dough. Taste test

• Using about 2 Tbsp. of the mixture, roll into individual balls.
• In empty dry blender, blend coconut flakes (optional)
• Place blended coconut flakes in small bowl and roll each ball in the coconut flakes
• Store in the refrigerator or freezer. Will stay good in the fridge covered for 2-3 weeks. Will stay good in a freezer bag in the freezer for 4-6 months.
• Enjoy as part of a sack lunch for school, work, or home.