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 :)

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

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 .

Cornbread Recipe Gluten-Free

1 & 1/2 c. cornmeal

2 c. brown rice oat groats chia flour

2 Tbsp baking powder

1 & 1/2 tsp salt

4 beaten eggs

1/2 c. honey 

1/2 c. melted coconut oil or butter

2 c. milk or evaporated milk reconstituted or powdered milk reconstituted

1 Tbsp white vinegar

2 Tbsp butter for cast iron skillet

Directions:

Preheat oven to 425 degrees

In a medium bowl, stir together flour, cornmeal, baking powder, and salt; set aside.

Place the 2 Tbsp butter in the 12-inch cast iron skillet. Place the skillet in the oven for 3 min or until the butter is melted.

Melt coconut oil and honey in the microwave

In a large bowl, beat the eggs. Add honey, coconut oil, milk, and vinegar.  Add the flour mixture. Stir just until moistened.  

Pour batter into hot skillet.  Bake for 18-21 minutes or until a toothpick inserted in the center comes out clean. Serve warm with butter.

For dairy free, use canned coconut milk

KFC Cole Slaw - Copycat recipe

1 large head of cabbage, finely chopped

1 small carrot, finely diced, do not grate or shred

Ingredients to make the sauce:

1/4 cup sugar, or Monkfruit equivalent

1/2 cup whole milk

1/2 cup mayonnaise, do not use Miracle Whip

3 Tbsp white vinegar

1/2 tsp salt

1 dash of black pepper

In a large mixing bowl, add ingredients to make the sauce. Mix well.

Rinse cabbage and send it through a food processor. Finely dice the carrot with a paring knife.

Add cabbage and carrot to the sauce.  Mix well. Let refrigerate for 30+ min. Stir before serving.

Indian Madras Lentils

 Lentils, red beans, and spices in a creamy tomato Sauce

Ingredients:

2 lbs lentils (5 cups dry lentils)

4 cans diced tomatoes (15 oz each can)

2 large onions, diced 

8 garlic cloves, chopped - or 1 tbsp garlic powder

6 Tbsp cumin powder

2 Tbsp chili powder

2 tsp ginger

1 ½ Tbsp pink salt, more to taste

2 cans light red kidney beans (15oz each can)

1 cup butter

2 cups heavy cream - or 2 cans evaporated milk 14 oz

1 Tbsp lemon pepper seasoning

Rinse lentils. Simmer lentils, tomatoes, onions, and garlic in water or chicken broth for 2 hours. 

Use an immersion blender to make it smooth. 

Add spices, red beans, butter, and heavy cream. Simmer on low for 30 min. 

Serve as a soup or over hot brown rice with lots of fresh toppings. 

Toppings: 

Cilantro, chopped

Sour cream

Finely diced green onion

Finely diced white onion

Juice from lemon wedges

Chocolate Chip Honey Oatmeal Cookies - No added sugar

 

yield: 24 cookies prep time: 15 minutes 

cook time: 10 minutes total time: 25 minutes

These soft Chocolate Chip Honey Oatmeal Cookies are super easy to make and have a nutty oat flavor, a hint of honey, and a lot of chocolate in each bite!

This recipe contains no added sugar.

Ingredients

• 1 Cup coconut oil, softened

• 1 Cup honey

• 1 Tbsp blackstrap molasses

• 2 eggs

• 2 teaspoons vanilla extract

• 3 Cups quick oats

• 2 Cups white whole wheat flour or GF flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 Cup semi-sweet chocolate chips sweetened with Erythritol

• 1 cup chopped pecans or walnuts

Instructions

Preheat oven to 350 degrees Fahrenheit. Lightly spray cookie sheets with non-stick cooking spray or line with a baking mat/parchment paper.

Cream together coconut oil, honey, and molasses in the bowl of a mixer. Add in egg and vanilla extract and beat until creamy.

In a bowl, whisk together oats, flour, baking soda, and salt. Add dry ingredients to wet ingredients and stir to combine. Stir in chocolate chips.

Drop cookie dough by tablespoon full or cookie scoop onto prepared cookie sheets.

Bake for 8-10 minutes or until edges start to turn golden brown. Centers will appear slightly under cooked.

Allow to cool on cookie sheet for 5 minutes before removing to a wire rack to cool completely. Store leftovers in an airtight container.

Nut Butter Granola

Only a few ingredients.  Oats and nuts are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. My kids love it!  -Lindsey Scarber

6  c.  Quick or Rolled oats  

1/2 c. sweetened coconut flakes

1/2 c.  coconut oil

1  c.  honey

1  c.  almond butter, peanut butter, or nut butter of choice

1/4  c. water

1/2 - 1  tsp salt, optional

2 c. chopped nuts, walnuts, pecans, almond slices, etc. 

In a large bowl or a Bosch stand mixer, combine the dry ingredients: oats and coconut.  Set aside.

In wide-mouth quart jar, combine all other ingredients. Microwave until soft.

Stir occasionally until combined.

Grease 2 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir.

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven, if needed. 

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

No-Bake Cheesecake SUMMER DESSERT

1 ½ cups graham crackers, crushed (4.25 oz pkg)

¼ cup + 2 Tbsp butter, melted

3oz pkg lemon Jello, dissolved in…

1 cup hot water

12oz can evaporated milk, chilled             

8oz pkg cream cheese, softened     

1 cup sugar                                        

1 tsp vanilla

 

CRUST: In a pie pan (or if doubled, a 9x13 pan) combine graham cracker crumbs and butter. Press into pan.  Place in freezer.

FILLING: In small bowl, dissolve Jello in the hot water. Set aside. In large bowl, whip evap milk with electric beaters til frothy.  In separate medium bowl combine cream cheese and sugar. Whip while adding to the evap milk. Whip for at least 5 min. Fold in Jello mixture. Add vanilla. Pour filling on top of frozen crust. Refrigerate for 2 hours. Serve cold with blueberry or cherry pie filling as topping.

Nasal Saline recipe

1 cup distilled water

1/2 tsp non-iodized salt

1/2 tsp baking soda, kills the bad anaerobic bacteria

Mix. Store in clean container. I use glass container with a gasket lid for nasal rinses. To do one drop of saline at a time, I use an empty consecrated oil bottle from the LDS distribution store. 

Use nasal saline to help prevent sickness when you've been exposed to someone who is sick. (ie. your toddler coughs and sneezes in your face. )

BABIES: Keep dropper bottle warm and on-hand in your pocket. Before each breastfeeding:  let baby's head fall off your lap til nose and chin are tilted way back. Give baby 1-2 drops in one nostril, press the nostril to help saline go down deep.  give 1-2 drops in the other nostril, press nostril. Repeat as needed till baby can breathe thru nose.  baby will nasal breath when feeding which will further help the saline reach deep into nasal cavity and help prevent ear infection.

Adri Burk's Chicken Salad

Oh I love this one!

Cream cheese, softened

Mayonnaise

Canned drained chicken OR boiled chicken OR cooked chopped chicken thigh meat

Finely chopped green onions

Slivered Almonds 

 Finely diced celery

Green grapes, quartered OR canned pineapple drained and chopped

INSTRUCTIONS:

In a food processor, Cream the cream cheese and Mayonnaise. Add all other ingredients. Check the consistency and Taste. Add salt or sweet.

Serve on croissants, breads, rolls or crackers

No-Sugar Chocolate Banana Smoothie

INGREDIENTS

• 3 large or 4-5 small frozen ripe bananas, sliced
• 2 Tbsp. unsweetened cocoa powder or raw cacao powder
• 1 Tbsp. nut butter or  peanut butter
• 2 cups whole milk or Half & Half
• Splash of vanilla extract or Almond extract

• Optional: 2 Scoops collagen (paleo) 
• Optional: 1 Tbsp. chia seeds
• Optional: 1 Tbsp. ground flax seeds
• Optional: 1 handful spinach
• Optional: whipped cream in top

Classic Pico de Gallo

 

• Author: Cookie and Kate from cookieandkate.com

•  Prep Time: 15 mins

•  Total Time: 15 mins

•  Yield: 4 cups 1x

•  Category: Dip

•  Method: Chopped

•  Cuisine: Mexican

This pico de gallo recipe is fresh, delicious and easy to make! You’ll need only 5 ingredients to make this classic Mexican dip—tomato, onion, cilantro, jalapeño and lime. Recipe yields about 8 cups (about 16 servings).

INGREDIENTS

• 2 cup finely chopped white onion (about 2 small onion)

• 2 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped (decrease or omit if sensitive to spice, or add another if you love heat)

• 1/2 cup lime juice

• 1 1/2 teaspoon fine sea salt, more to taste

• 3 pounds ripe red tomatoes (about 16 small or 8 large), chopped

• 1 cup finely chopped fresh cilantro (about 2 bunch)

INSTRUCTIONS

1. In a medium serving bowl, combine the chopped onion, jalapeño, lime juice and salt. Let it marinate for about 5 minutes while you chop the tomatoes and cilantro.

2. Add the chopped tomatoes and cilantro to the bowl and stir to combine. Taste, and add more salt if the flavors don’t quite sing.

3. For the best flavor, let the mixture marinate for 15 minutes or several hours in the refrigerator. Serve as a dip, or with a slotted spoon or large serving fork to avoid transferring too much watery tomato juice with your pico. Pico de gallo keeps well in the refrigerator, covered, for up to 4 days.

Whole Wheat Bread/Rolls 2020

 By Lindsey Scarber

Total time: 2.5 hours                      Prep: 70 min.

Rise 10-20 min.                              Oven: 350 F

Bake: abt 25 min.                           Makes: 4 loaves, or 4 dozen dinner rolls

 

3 3/4 c. hot tap water

1/3  c. sugar

1/3  c. oil

7 c.  fine-ground hard white wheat flour

2 T.  instant dry yeast

2 T. white vinegar (vinegar doesn’t change the flavor, it just helps soften the wheat and dissolve phytic acid).

 

Mix and knead. Let rest for 60 min. Then add…

 

1 ¼  Tbsp. salt, or 1 heaping Tbsp. salt

1½  - 3 c. bread flour (high gluten flour) as needed

 

 

Step 1 Yeast Activation

In a large bowl, or in a Bosch stand mixer with dough hook, Combine first 5 ingredients: hot water, sugar, oil, and 8 c. whole wheat flour.  Mix in yeast. Cover.  Let rest for 30 min to activate yeast.  Knead.  Let rest for another 30 min to allow whole wheat to soften and gluten to form.

 

Step 2 Prepping

Meanwhile, grease bottom/sides of 4 bread pans for bread, or 2 half bun sheet pans for rolls.

 

Step 3 Kneading

Mix in salt.  Gradually add ½ - 2 c. flour as needed.  Add flour until there is no dough stuck to the sides of the bowl and clean dry fingers stick to the dough only a little bit.  

With slightly oiled hands, Knead dough.  Separate into 4 equal balls, or for rolls small 2 in. balls.  On the countertop or a greased sheet pan, Pound out the air bubbles, until the top of the dough is smooth.  Place ball of dough in pans, coating top and bottom of dough with oil.

 

Step 4 Rising and Baking

Let dough rise 10-20 min in a warm quiet place, away from little hands that might want to poke it. I like putting it in the cold/slightly warm oven. With bread still rising in the oven, preheat oven to 350 F.

Bake bread for 30-35 min. or until top and bottom of loaves are golden brown.

Bake rolls for 15-17 min. or until tops are golden brown.

 

Step 5 Storing

Remove from pans immediately and place on a paper towel or metal cookie rack. Hot bread can be sliced thick.  Wait 30 min before trying to slice thin.  Store in an air-tight container or bag at room temperature for 2-3 days.  Store long-term in the freezer. Do not store bread in fridge, it will cause it to dry out.

 

Peanut Butter Granola

Peanut Butter Granola

Only a few ingredients.  The oats and peanuts in granola are good sources of vegetarian protein. It is cost effective if the quick oats are purchased in bulk, 25-50 lb. bags. I usually make the 'reduced sugar' version of the recipe.  My kids love it!  -Lindsey Scarber

12  c.  Quick or Rolled oats  

½ - 2  c.   sweetened coconut flakes, optional

1  c.  coconut oil, or vegetable oil

2  c.  honey

4  c.  (32 oz) peanut butter, crunchy or creamy

1/2  c. water

 ½ -1  tsp salt, optional

In a large bowl, Mix the first 2 dry ingredients: oats and coconut.  Set aside.

In a medium saucepan over MED heat, combine all other ingredients.

Stir occasionally until combined.

Meanwhile, Grease 2-4 sheet pans, or 1 stainless steel industrial pan 4inches deep

Pour the wet into the dry ingredients. Stir

Spread granola evenly onto the greased sheet pans. 

Bake at 300° for 25 min.  Use two racks in the oven baking, if needed. 

Remove from oven. Stir.  

Bake more minutes until crispy and light golden brown. Or, if baking in the evening, turn off the oven and leave in oven overnight to dehydrate and cool to room temp.

Let cool to room temperature.  

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

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

Store in pantry for 3-6 months. 

Speedy recipe:

Use a #10 can of quick oats (about 12 c.) and two 16-18 oz. containers of peanut butter

Reduced-sugar Recipe:  

Remove the 2 c. honey. Replace with ½ c. water and 1 c. honey