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 medium 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 big 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 :)

Creamy Berry Fruit Salad

16oz cream cheese, softened to room tempurature

1/4 cup  granulated sugar (or 1/4 c. monk fruit sweetener)

16oz  vanilla yogurt, brought to room tempurature

Chopped Fruit of your choice, for example:

   2 large apples, diced

   2 lbs strawberries, diced

   1 cup frozen blueberries

   1 banana, quartered lengthwise and chopped

BRING the cream cheese and yogurt to room temperature by putting them on the countertop overnight. 

PLACE cream cheese in large bowl, or a food processor with wire whisk attachment.  

BEAT well for 1-2 minutes

ADD sugar   

BEAT until there are no lumps.
ADD vanilla yogurt.  

BEAT for 3-5 minutes until perfectly smooth

ADD apples, strawberries, blue berries. 
REFRIGERATE for 1-2 hours.

ADD banana. Stir. Serve immediately after adding banana to avoid browning

Note: this is a fun treat for bridal showers and baby showers.  

Arizona Refried Beans

by Lindsey Scarber 

6 cups dry pinto beans

1 med onion, finely diced, or half of a large onion (too much onion will make the beans sweet)

8 cloves garlic, smashed and minced (or 1 tsp garlic powder)

1 jalapeno, diced (or 4oz can diced green chiles, )

1/8 - 1/4 cup hamburger grease, pork fat, or bacon fat (optional)

1 heaping Tbsp salt, more to taste

Soak beans overnight or at least 7 hours. Drain in a colander in the morning. 

Cook on 

1. Stovetop or 

2. Crockpot

STOVETOP RECIPE: Choose stovetop if you will be in the kitchen most of the time. 

In a large heavy-bottom pot, bring water to a boil. Add onion, garlic, jalepeno.  Add the beans. Do not add salt at this time. Let simmer on Low or Med Low for 2-4 hours, or until beans taste tender. 

CROCKPOT RECIPE: Choose crockpot if you will be in and out of the house, there is less chance of burning the beans. 

In a large Crockpot, add onion, garlic, and jalepeno.  Add the soaked beans. Add hot water to cover the beans and then some. Do not add salt at this time. Let simmer on HIGH 3-6 hours, or until beans taste tender. 

RE-FRY the BEANS

In a small or med heavy bottom pot, heat the hamburger grease.  The grease will melt then it will begin to smoke.  At this point, pour a little of the grease into the pot, or crock pot.  It will crackle.  Stir. Pour a little more. stir. a little more. Let simmer.  Add salt to taste. 

Serve hot   

To make vegetarian, replace hamburger grease with olive oil

Use a pressure cooker or Instapot to speed cooking time .

Country-Sausage Breakfast casserole for General Conference

1 lb country-style ground sausage or 1/2 lb bacon pieces

1/2 lb cheddar cheese (3 cups shredded) for inside casserole

1/2 lb cheddar cheese (3 cups shredded) for topping

12 eggs, beaten

1/2 tsp salt

2 cups whole milk 

OPTIONAL INGREDIENTS:

Diced green onion 

diced white onion 

diced green and red peppers 

diced tomatoes

Blops of cream cheese

An extra 1 lb of sausage
An extra 1 lb of cheddar cheese

DIRECTIONS: 

HEAT a large skillet over MEDIUM heat. Add sausage. Cook and stir until sausage is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Let cool for a few minutes

Dump sausage and 3 cups cheese into a lightly buttered 9x13-inch glass baking dish. Spread evenly  on bottom of pan.

In a separate large bowl BEAT eggs; then add milk and salt.

POUR egg mixture on top of the sausage mixture.

**OPTIONAL: Cover and refrigerate for 8 hours or overnight, Remove casserole from the refrigerator 30 minutes before baking**

Preheat oven to 350 degrees F.

Bake in preheated oven (about 45 minutes) until a knife inserted near the center comes out clean, or internal tempurature is above 160 degrees.  

Sprinkle on top the remaining 1/2 of the cheddar cheese 10 minutes before casserole is done in the oven.

Let rest for 15 min before serving.

Serve with side of fresh fruit, orange juice, hash browns etc.


BRUNCH IDEA: 
Grease muffin tins.
Place a spoonful of the sausage/cheese mix into each muffin cup.
Top with a small amount of the egg/milk/salt mixture. 
Bake at 350 degrees for less time, top each muffin cup with shredded cheese 10 min prior to finish time.
Serve for baby showers or bridal showers or any other brunch-y occasion!

Asian Chopped Salad Recipe and Seasame Ginger Dressing Recipe

by Adriana Andersen Burk

1 head  green cabbage, chopped

6 oz fresh  spinach or kale, chopped

4-6  Green onions, chopped

2 bunches  Cilantro, chopped

2 c.  sliced toasted almonds

2 c.  Sesame Ginger Asian dressing, add more to taste

1 c.  chicken chunks (optional)

1/2  c. sesame seeds (optional)

In a large bowl, add all the ingredients except for the Sesame Ginger Dressing*

Toss and mix well. Refrigerate until ready to serve 

Serve immediately after adding the salad dressing

This is a great recipe for a party crowd.

Gluten-Free

Grain-Free

Dairy-Free

. . . . .

SEASAME GINGER DRESSING RECIPE

Ingredients

¼ c. rice vinegar 

¼ c. soy sauce (or substitute coconut aminos)

¼ c. + 1 Tbsp toasted sesame oil

¼ c. olive oil

2 Tbsp honey

2 Tbsp cashew butter or almond butter

2 tsp garlic powder

2 tsp ginger powder

 

Directions

Add ingredients into a wide mouth pint jar. Use a wire whisk to blend.

Serve on Asian chopped salad or use as a marinade

Store covered in the cupboard or in the fridge