Refried Beans with Jalapeño

Serves 5 in about 1 hour. The pressure cooker brings tbsp bacon fat and chicken broth together.

Ingredients

• 1 lb beans, dry (rinsed and sorted) kidney, pinto, or black beans
• 1 large onion, finely chopped
• 1 tbsp bacon fat, lard, or olive oil
• 3-4 cloves garlic, minced or pressed
• 1 tsp kosher or sea salt
• ½ tsp black pepper
• 2 tsp chili powder
• 1 ½ tsp cumin
• ½ tsp mexican oregano (or regular oregano)
• 2 bay leaves
• 4 ¼ cups chicken broth (or vegetable broth or water)
• 1-2 jalapeño, seeded and chopped (optional)

Method

1. Rinse, drain, and sort the beans. Put them in the inner liner of the pressure cooker.
2. Tip in the chopped onion, fat/oil, jalapeño, garlic, spices, and bay leaves. Stir.
3. Tip in the broth/water.
4. Put the lid on the IP and set the steam release knob to the Sealing position.
5. Press the Pressure Cook or Manual button, or dial, and then the + or - button or dial to select 45 minutes (High Pressure). The pot will take a few minutes to come to pressure.
6. When cooking cycle ends, let the pot sit and naturally release the pressure for about 15-25 minutes, or longer if you want.
7. Manually release the remaining pressure/steam by turning the steam release knob to Venting, and when the pin in the lid drops, carefully open the lid.
8. Mix the beans. It will look a little thin at first, but will thicken as it cools a little. You can scoop out some of the liquid before pureeing for even thicker results. Discard the bay leaves.
9. Use an immersion blender (or food processor) to blend up the beans (Careful doing this with hot beans). Or use a potato masher if you like more texture. It thickens up as it cools.

More instant pot ideas are in the instant pot collection.