Low Sodium Refried Beans {Instant Pot}
These refried beans use basic ingredients and are cooked in a pressure cooker for a much quicker version of the classic side dish!
Servings 8
Calories 209kcal
Equipment
Ingredients
- 2 teaspoon Olive Oil
- ½ large Onion chopped
- 2 Garlic Cloves minced
- 1 lb Dry Pinto Beans rinsed and sorted
- 7 cups Homemade Vegetable Stock (or Low Sodium Vegetable Broth or water)
- 1 ½ teaspoon Oregano
- 1 ½ teaspoon Cumin
- ¼ teaspoon Cayenne or to taste (optional)
- Salt to taste
Instructions
- Add oil to pressure cooker, and heat on Sauté. Add onion and garlic, and sauté about 5 minutes.
- Add all remaining ingredients, and stir to combine.
- Seal the pressure cooker, and set to 45 minutes, on high.
- Once the timer ends, allow the pot to naturally release pressure for 25 minutes, then manually release any remaining pressure.
- Drain the beans, reserving the liquid.
- Return the beans to the pot. Use an immersion blender to roughly puree the beans, adding some of the reserved cooking liquid to achieve the desired consistency (I end up using about 2 cups of liquid).Alternatively, you can use a food processor or potato masher instead of an immersion blender.
- Taste and adjust seasonings to suit your tastes, and add minimal salt, only if needed.
Nutrition
Serving: 0.5cup | Calories: 209kcal | Carbohydrates: 37g | Protein: 11.5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 7mg | Potassium: 810mg | Fiber: 8.3g | Sugar: 1.2g | Vitamin A: 0.03IU | Vitamin C: 4.5mg | Vitamin K: 3.9µg | Calcium: 68.3mg | Iron: 3mg | Magnesium: 101mg
