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 :)

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

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

Old-Time Tuna Noodle Casserole

Prep time: 30 min.     Cook time: 20 min.

Yeild: 6 servings(1 1/3 cup each) 

All pantry ingredients, except for frozen peas.

 1    cup dried macaroni noodles or egg noodles

 1 ½  cup frozen peas, or a 15 oz can peas

1    (10 3/4 oz) can Cream of Mushroom soup

 1     (12 oz) can evaporated milk , or 1 ½ cup prepared dry milk

 1     tablespoon dehydrated onion

½    teaspoon salt, add more to taste

 2     (6 oz) cans tuna, drained, flaked

1 ½  cup corn flakes, crushed

Step 1:  Place noodles and frozen peas in a pot of boiling water.  Cook noodles and peas to desired doneness as directed on package. Drain; rinse in hot water.  Set aside.

Step 2:  Meanwhile, heat oven to 350˚F.  In ungreased 9x9 casserole dish, combine soup, milk, onion, tuna and salt.  Add cooked noodles and peas. Mix well, then taste test!

Step 3:  Top casserole with crushed corn flakes.  Bake uncovered for 25-30 min. Remove when bubbly.

Double the recipe for a 9x13 pan.

Kid-Friendly Red Enchiladas

                All pantry ingredients!

1 can 8 oz. tomato sauce

2 cups water

2 t. chicken bouillon

1 T.  chili powder, if you want spicy add an extra 1 Tbsp

1 t. cumin

½ t. onion powder

¼ t. garlic powder

 12 corn tortillas, half fried in oven

Shredded cheese for topping

Options for filling, some vegetarian:

3/4 lb shredded cheese - cheddar or monterey jack

½ lb shredded cheese and re-fried beans

½ lb shredded Cheese and Fried eggs (broken yolk, salt, pepper, 1 or 2 layers)

½ lb shredded cheese and ½ lb ground beef

½ lb shredded cheese and ½ lb shredded beef, chicken, or pork

COMBINE: In med sauce pan, combine tomato sauce, water, bouillon, chili powder, cumin, onion powder, garlic powder

SIMMER the sauce for about 10 min.

HALF-FRY tortillas: Brush one side of each corn tortilla lightly with oil. Place 12 tortillas flat in 350° oven, oil side up, for 2 min.  Remove from oven to a plate. Let cool.

ASSEMBLE enchiladas: Place a little sauce in the bottom of a 9x13 pan.  Then place 3 half-fried tortillas flat.  Cover tortillas with spoonfuls sauce. Sprinkle cheese and other filling,  a little spoonful of sauce on top.  Place 3 more tortillas. Sauce. Cheese and filling. Sauce. Continue pattern.  Top with all leftover sauce then cheese. Bake 350° oven until cheese is melted, 15-20 min. 

SERVE: Top with shredded lettuce, diced tomato, and sour cream. Consider possible side dishes of Spanish rice, re-fried beans, or a 15 oz can black beans reheated

Lazy man enchiladas - Make individual servings in the microwave. Use a glass plate or glass pie pan.  Cover enchiladas while in microwave. Cook 2 min or until cheese is melted.   

Beef Barley Lentil Soup

1/4 lb. ground beef, sautéed (optional)

1 onion chopped, or 1/4 cup dehydrated onion

3 q. water

1/2 c. barley, dry

2 c. brown lentils, dry

2 stalks celery, finely diced

3 carrots, finely diced

3 T. beef bullion

salt and pepper to taste

Sauté ground beef and onion in a large Dutch oven pot. Add remaining ingredients.  Simmer til veggies and grains are done, about 30-40 min

Crockpot Version: Cover, Cook on High for 3-4 hours.  

Oven Version: Bake in 250 degree oven, Cover tight w/ tin foil, for 3-4 hours. 

The Crockpot and Oven versions of the recipe make a good Sunday lunch.

It's hot & ready-to-eat when church is over.

Adri Burk's Funeral Potatoes

A favorite side dish at our house, also a great dish for making ahead-of-time.
Make it a main dish by adding diced ham.

·        8 medium russet potatoes; half-peeled, boiled, cooled, & cubed to total 9 cups cooked diced potatoes

·        3/4 c. butter and diced large onions (cooked together in a glass dish in microwave)
·        1  tub Sour Cream 16 oz.
·        3 can Cream of Chicken soup 10 oz each,  OR 1 Family size can 26oz
·        1 & 1/2 tsp. Salt
·        1/8 tsp. black pepper
·        green onions, finely diced
·        2 cups grated Cheddar Cheese, topping2


Half-peel potatoes under cool water, rinse. Cut each potato in half, place in stockpot with enough water to generously cover and add 1/2 tsp salt. Boil on Med or Med High heat for 20-30 minutes, or until slightly tender, not too soft.  

Meanwhile, in large glass microwaveable bowl, place the butter and diced onion. Cover with glass lid. Microwave, stirring occasionally, until butter is melted and onions are hot but not thoroughly cooked. Don't cook onions on stove top, they turn brown.

In medium mixing bowl, place cream of chk soup and sour cream. Add diced green onion, reserving a little green onion for a topping.  Add 1.5-2 tsp salt, or to taste. Add a dash of pepper. Stir well to combine ingredients.

Remove slightly tender potatoes from pot with slotted spoon. Place single layer on a sheet pan to begin cooling. When cool enough to handle, dice into 1/2 inch cubes. Measure 9 cups diced potatoes. Place diced potatoes in the large mixing bowl.

Preheat oven to 350 degrees.



Pour mixture over diced potatoes and stir gently until all potatoes are well covered. Taste test.
Place in 9 x 13 pan.

Top with Cheddar Cheese

Bake 350 degrees uncovered 30 minutes, or until bubbly and cheese is melted. 

Top with remaining diced green onions.  Serve hot.

Tuna Salad - Meat Extender Version

Submitted by Lindsey Scarber

The recipe is from my Aunt Melanie Turley

1 can of tuna can grow to become a meal for the whole family!

1 can Tuna 6 oz, undrained

2-3 slices ww bread finely diced, or 1 c. cooked cracked wheat

1/2  c.  Mayo

1/4  c.  Ketchup, adds color

Some white or green onions, minced

Some celery, finely diced

Some Sweet/Dill relish, or chopped pickles

Some black pepper

  

Mix well and chill.  Serve with Saltine crackers, corn chips, or on a tuna sandwich.

Taco Lentil Meat - Meat Extender Version

by Adriana Burk

1 lb. ground beef (80/20)

1  1/2  c.  finely chopped onions

1-2  c. cooked brown lentils (good flavor), OR  1 c. cooked cracked wheat

2  t.  beef or chicken bullion

1 can tomato sauce 8 oz, adds color

2-3 T. taco seasoning, or 2 packages taco seasoning (1.25oz. ea pkg)

Some crushed red peppers for spice

Some water if too thick

Brown ground beef with onions.  Drain the fat, but leave some fat to flavor the lentils/wheat.  Add all other ingredients.  Reduce heat. Taste it.  Add ingredients 'till it tastes like taco meat. 

Serve as taco meat on soft tacos, flour or corn tortillas.  Serve on taco salad or in enchiladas.  You can make it in bulk, it freezes well.

Adri Burk, Lyneer Andersen Family   adrianaatab@gmail.com