Instant Pot Refried Beans

Simple and easy way to make Refried Beans that is delicious, tasty and good to the last bite. This affordable selection is perfect with your favorite Latin inspired dish. We enjoy these as a side item with our tacos and burritos. But make no mistake this is great as a dip on your favorite tortilla chip. This is also a great filler item to help stretch that budget. Full of flavor, textures and at a budget price, this is perfect for meal planning.

Watch the video and follow the instructions below to have these wonderfully tasting Refried Beans today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you try these wonderfully authentic Refried Beans on your next food adventure. Thanks for visiting and see you again soon.

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Press the sauté button on high.

Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.

Add dried beans

Add broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.

Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release . 

Drain the beans and reserve the liquid.

Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.

Serve as a dip or side dish. Enjoy!

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Instant Pot Refried Bean

Simple and easy way to make Refried Beans that is fun of natural flavors and textures.
No ratings yet
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course Appetizer, Dip, Side Dish
Cuisine Hispanic, Mexican
Calories

Equipment

  • Pressure Cooker / Instant Pot

Ingredients
  

  • 1 lb dry pinto beans about 2 cups
  • 4 cups low- sodium chicken broth or vegetable broth
  • 3 cups water
  • 2 tbsp cooking oil
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 2 tsp chili powder
  • 1 tsp salt
  • ½ tsp pepper
  • 4 garlic cloves minced
  • 2 bay leaves
  • ½ onion chopped

Instructions
 

  • Press the sauté button on high. Add oil and wait for 30 seconds. Add chopped onions and cook for 2-3 minutes or until translucent. Add garlic and cook for 1 minute. Press the cancel button.
  • Add dried beans, broth, water, salt, pepper, oregano, chili, cumin, bay leaves and stir.
  • Place the lid on. Pressure cook on high for 45 minutes, followed by a 30 minutes natural release . Follow the manufacture instructions for releasing the pressure. Remove the lid. 
  • Drain the beans and reserve the liquid. Return the beans to the pot. Pour about ½ cup of reserved liquid in with the beans. Use a hand held blender or potato masher, blend/smash until smooth or to your liking. If the refried beans are too thick add more reserved liquid.

Serve as a dip or side dish. Enjoy!

    Video

    Keyword best instant pot refried beans, easy instant pot refried beans, instant pot refried beans, no soaked refried beans, pressure cook no soaked refried beans, pressure cook refried beans
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    Cucumber Avocado Salad

    Light and fresh Cucumber Salad is an interesting and very enjoyable dish. Like most of you I am sure, my cravings are all over the place. I love a good salad and very much recommend this combination for an unlikely yet perfect marriage of textures and flavors that are health and heart wise. I alway s have cucumbers around because we enjoy them in a variety of ways. Cucumbers are very common, easy to grow and go great with a variety of dishes. I enjoyed this salad and recommend you try it at least once.

    Watch the video and follow the instructions below to have this delicious salad today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon.

    Slice the cucumbers.

    Mince the shallot.

    Slice the avocado in half. Remove the core and skin, then dice.

    In a large bowl: combine cucumbers, shallots, avocados, salt, pepper, red pepper flakes, & olive oil.

    Mix everything together.

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    Cucumber Avocado Salad

    Refreshing hunger satisfying cucumber avocado salad is a simple dish that goes great as a side or as a very tasty low carb meal.
    No ratings yet
    Prep Time 5 mins
    Total Time 5 mins
    Course Salad, Side Dish
    Cuisine American
    Servings 2
    Calories

    Ingredients
      

    • 1 English cucumber
    • 2 ripe avocado
    • 1 lemon juice only
    • 2 tbsp extra virgin olive oil
    • 2 tbsp shallot
    • ½ tsp salt
    • ¼ tsp black pepper
    • ½ tsp red pepper flakes

    Instructions
     

    • Slice the cucumbers.
    • Slice the avocado in half. Remove the core and skin, then dice.
    • Mince the shallot.
    • In a large bowl: combine cucumbers, shallots, avocados, salt, pepper, red pepper flakes, lemon juice, olive oil and mix everything together.

    Serve immediately & enjoy!

      Video

      Keyword best cucumber avocado salad, Cucumber avocado 5 minutes, Cucumber avocado salad, easy cucumber avocado salad
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      Overnight No Knead Focaccia Bread

      Overnight No Knead Focaccia Bread is full of deliciously fresh baked flavors that go great with any main entree. The bread is soft in the middle to give that extra ohh my goodness feeling when you sink your teeth in for a much anticipated first bite. The only problem you will have is making enough of this to make it though the first meal. The first batch I made was gone before I knew it. Succulent fresh made bread that is to die for.

      Watch the video and follow the instructions below to be on your way to overnight No Knead Focaccia Bread first crunch adventure. Like and share this or any of my recipes you find interesting form the growing catalogue of menu suggestions. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. I hope you enjoy this savory succulent homemade bread recipe. Feel free to leave a comment and let me know what you enjoyed your Focaccia Bread with and how this recipe turned out for you.

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      In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it’s going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). 

      Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.

      Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.

      Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan.

      Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.

      Preheat the oven to 425°F. Remove the cloth or towel. Pour ½ cup olive oil on top of the dough.

      Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface.

      Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.

      Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden &crisp. Remove the pan from oven and let cool in the pan for 10 minutes.

      Then transfer the focaccia to a cooking rack, let rest until cool to touch. 

      Slice and serve warm.

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      Overnight ‘No Knead’ Rosemary Focaccia Bread

      Warm, filling and simply delicious.
      2.80 from 5 votes
      Prep Time 5 mins
      Cook Time 25 mins
      Resting 15 hrs
      Total Time 15 hrs 30 mins
      Course Appetizer, Baked Goods, Side Dish
      Cuisine Italian
      Servings 1 loaf
      Calories

      Equipment

      • 1 9" x 13" baking pan
      • 2 9" pie pan see under notes

      Ingredients
        

      • 4 cups bread flour or all-purpose flour
      • 2 cups lukewarm water
      • 4 tbsp (divided) extra virgin olive oil Preferred a good quality
      • 2 tsp active dry yeast
      • 2 tsp salt

      Additional

      • ½ cup + 2 tbsp extra virgin olive oil Preferred a good quality
      • 2 stem fresh rosemary leaves
      • sprinkle Sea Salt (Mediterranean highly recommended) optional

      Instructions
       

      • In a large bowl: combine flour, salt, yeast and whisk. Add lukewarm water and 2 tbsp olive oil. Use a wooden spoon or spatula and mix everything together (it's going to be wet & sticky). In a separate or same bowl: coat the dough with 2 tbsp olive oil (this will prevent the dough from drying out). Cover with plastic wrap and refrigerate in the refrigerator at least 12 hours or up to 24 hours.
      • Remove the bowl from the refrigerator. Gently fold the dough (inwards) a few times (highly recommended). Cover again at room temperature for an additional 30 minutes.
      • Coat the baking pan with 2 tbsp olive oil. Remove the dough from the bowl and transfer to the (greased) baking pan. Try your best to spread the dough across the pan to form a rectangle. Cover with a cloth or towel and let sit at room temperature for 3-4 hours.
      • Preheat the oven to 425°F.
      • Remove the cloth or towel. Pour ½ cup olive oil on top of the dough. Use your fingers to poke dents into the dough (poke all the way down to the baking pan) all over top surface. Sprinkle the top with salt (recommend using Mediterranean Sea Salt) and fresh rosemary leaves.
      • Bake in the oven for 25-30 minutes (it took me 25 minutes) or until the edges are golden & crisp. Remove the pan from oven and let cool in the pan for 10 minutes. Then transfer the focaccia to a cooking rack, let rest until cool to touch.

      Slice and serve warm.

        Video

        Notes

        2 – 9″ Pie Pan
        Follow the same instructions: just divide dough into 2 pans and divide olive oils in the pans. 
        Keyword best focaccia bread, best overnight no knead focaccia bread, easy focaccia bread, no knead rosemary focaccia bread, overnight no knead rosemary focaccia bread, rosemary bread recipe
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        Homemade Guacamole

        Deliciously filling avocado dip is bursting with satisfying fresh ingredients you will fill your mouth and your tummy as you scoop away the hunger one chip at a time. Best results are from using a fresh avocado that is not too firm or too soft. Just give it a gentle pulsing squeeze or two at the store before buying it and plan accordingly. If you can only find firm ones, you may should wait a day or two before planning to enjoy the dip. Once the avocado is ready you will be glad you waited as this dip is absolutely wonderful.

        Watch the video and follow the instructions below to have this exciting party favor at the ready. Plan each meal with the intent of creating something worthy of everyones time and satisfy their tastes in a filling comforting way as you browse my growing catalogue of menu selections. Like and share this or any of the recipes you may find interesting. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks and see you again soon.

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        Peel, remove seed and dice the avocados. Place diced avocados in a bowl or pestle. Use a fork/mortar and mash the avocados until smooth.

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        Easy Homemade Guacamole

        Fast and ready party dip favorite.
        No ratings yet
        Prep Time 5 mins
        Total Time 5 mins
        Course Appetizer, Snack
        Cuisine Hispanic, Mexican
        Servings 6
        Calories

        Ingredients
          

        • 2 ripe avocados
        • ¼ cup red onions minced
        • ¼ cup cilantro minced
        • 1 medium jalapeño deseed & minced
        • ½ tsp salt or more to taste
        • ¼ tsp pepper or more to taste
        • ½ lime juice only

        Instructions
         

        • Peel, remove seed and dice the avocados.
        • Place diced avocados in a bowl or pestle. Use a fork/mortar and mash the avocados until smooth.
        • Add minced jalapeños, minced cilantro, minced red onions, lime juice, salt, pepper and mix well.
        • Season with more salt, pepper, lime juice as needed. Garnish with sliced jalapeños, chopped cilantros & chopped tomatoes.

        Serve with chips, tacos, burritos, rice bowl or salad. Enjoy!

          Video

          Keyword 5 minutes guacamole, best homemade guacamole, easy homemade guacamole, homemade guacamole, quick & easy guacamole
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          Braised Tofu (Dubu Jorim)

          This Braised Tofu (Dubu Jorim) recipe has a delicious crispy outer layer over a juice filled inner layer that gushes with each and very bite. The distinct sauce that serves as a warm bed for this tofu is eye catching, smells great and is gently spicy with the right amount of mouthwatering savoriness. This is not a stir-fry but a well seasoned and nicely simmered dish, that is very easy to prepare and fast to the table. This dish is great as an appetizer, protein replacement or light lunch. I love tofu and this is one of my personal favorites that I hope you enjoy also. Best served warm with your favorite (small) bowl of rice.

          Watch the short video and follow the simple instructions below and repeat this rewarding experience in your home today. The flavor and texture of fresh made tofu goes great with almost anything you want to give a gorgeous presentation to, just follow this basic process and you will have a pleasingly delicious meal. Like and share this or any of my recipes you find interesting. Also feel free to leave a comment because the only thing I like doing more than eating and cooking is talking about eating and cooking. Ohh & don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and see you again soon!

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          In a bowl: combine all the ingredients together and mix. Set aside until ready to use.

          Cut the tofu into 8 pieces. Using paper towels, gently press down on each tofu to remove excess liquid.

          Heat the non-stick pan to medium-high. Add oil and wait for 30-45 seconds. Pan fry the tofu for 6-8 minutes (flip occasionally) or until all sides are golden and crisp.

          Add sauce mixture to the pan. Turn down the heat to medium and cook/simmer for 3-4 minutes or until tofu has absorbed ~half of the liquid. Make sure to flip and rotate the tofu during cooking for best results.

          Add chopped green onions and mix. Remove from heat source.

          Garnish with chopped green onions.

          Serve with warm rice.

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