Instant Pot Charro (Refried Beans)
Ingredients
- 4 cups water
- 2 cups dry pinto beans, rinsed
- 1 large onion, chopped
- ½ cup salsa (Optional)
- ½ cup roughly chopped cilantro, or to taste
- 1 jalapeño pepper, minced
- 4 cloves garlic, minced
- 2 teaspoons tomato-flavored bouillon granules
- 2 teaspoons vegetable bouillon granules
- ½ teaspoon chili powder
- ½ teaspoon ground paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
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Instructions
- Combine water, pinto beans, onion, salsa, cilantro, jalapeño, garlic, tomato bouillon, vegetable bouillon, chili powder, paprika, cumin, and black pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Bean/Chili function; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove lid.
Source
Original recipe: View Original