Ingredients

The following ingredients have 4 Servings
  • 16 oz pinto beans (dry)
  • 1.5 c onion (diced)
  • 7 c vegetable broth
  • 6 oz chiles (diced)
  • 1.5 tsp seasoned salt
  • 1 tsp cumin
  • 2 tbsp apple cider vinegar
  • 1 tsp Tobasco (optional, can dice jalapenos and use those for heat too)

Instruction

  • Put all ingredients above inside your pressure cooker, stir together.
  • Close your lid and steam valve and set to high pressure for 60 minutes.
  • Allow to naturally release for 15 minutes, then release rest of pressure.
  • Lift lid and stir.
  • Turn pot off and use a collander to drain liquid away but do it over a bowl so you can use some of this liquid if desired later.
  • Use a blender, either emersion or a regular blender to blend your drained bean mixture. If using an emersion blender put beans back into your pressure cooker and blend. Add a little bit of liquid you drained off (or use taco sauce or broth for added liquid) to thin out the beans until they're the consistency you want.
  • If using a traditional blender, like we did, put all beans in with a few tbsp. of liquid I removed and pulsed, then use a spoon to make sure top beans move to bottom to get blended smooth as well.
  • Add a bit more liquid to thin out if desired. Blend until your refried beans are the consistency you want.