Clean Eating Instant Pot No Fry Refried Beans
Better than any acclaimed Restaurant! Healthy and perfect for meal prep!
It’s true y’all…..My Husband and his friends have named me the “Bean Queen”…..NO SHAME! My gut is happy and healthy because I incorporate a variety of beans and legumes into my daily diet! Beans (to me) are one of the most underrated foods in the world. They are budget friendly, accessible AND extremely tasty if you know how to prepare them the right way. I will be completely honest with y’all…..before the Instant Pot…..my beans NEVER fully cooked the right way and I could never pin point what I was doing wrong…..soaking, not soaking, cooking too long, not cooking enough. The Instant Pot is a magic vessel that carries your beans to Heavenly proportions! Clean Eating at its finest and a perfect addition to cycle into your meal prep rotations. Also, this recipe is Arbonne compliant for all of you lovely people participating in Arbonne’s 30 Days To Healthy Living. High-fives all around!
To begin, add all of the ingredients to the Instant Pot; DO NOT STIR. Put the lid on and set the valve to “Sealing.” Set to “Manual” and cook on High for 45 minutes.
After the 45 miniutes; allow the Instant Pot to Naturally Vent for 25 minutes. Open the lid and discard 1 cup of the liquid.
Transfer the bean mixture to a food processor (I used a Ninja) and pulse until smooth.
Eat immediately, OR transfer to an airtight container and store in the refrigerator.
XOXO,
Kendallraye
Clean Eating Instant Pot No Fry Refried Beans
Equipment
- Instant Pot Pressure Cooker
- Food Processor
Ingredients
- 16 ounces Pinto Beans Dry Bag; Rinsed
- 5 cups Water
- 5 teaspoons Knorr Tomato Bouillon (Caldo De Tomate)
- 4 ounces Diced Green Chilis Canned
- 1 Yellow Onion Diced
- 1 heaping teaspoon Cumin
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Onion Powder
- 1/2 teaspoon Black Pepper Freshly Cracked
Instructions
- Add all ingredients to the Instant Pot; DO NOT STIR. Put the lid on and set the valve to "Sealing." Set to "Manual" and cook on High for 45 minutes.
- After the 45 miniutes; allow the Instant Pot to Naturally Vent for 25 minutes.
- Open the lid and discard 1 cup of the liquid.
- Transfer the bean mixture to a food processor (I used a Ninja) and pulse until smooth.
- Eat immediately, OR transfer to an airtight container and store in the refrigerator.
