House of Nash Eats · by Amy Nash★ 5.0 (4)
Instant Pot Refried Beans
NUTRITION · PER SERVING80M COOK
CAL 10%·PRO 24%
CARBS 26G51% OF CAL
2G FIBER0G ADDED2G INTRINSIC22G OTHER2G TOTAL SUGAR
FAT 6G28% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick, no-soak refried beans made in a pressure cooker with jalapeños, garlic, and spices. A versatile side for Mexican dinners or burritos.
sidemexicanbeans🌀 blender🥘 pressure cooker🍲 stockpotgluten free
View the full recipe on House of Nash Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 pound dried pinto beans (2 cups)
- 2 Tablespoons oil (olive oil, vegetable oil, and canola oil all work)
- 1 medium onion (chopped)
- 1 jalapeno (stem and seeds removed, finely chopped)
- 4 cloves garlic (minced)
- 4 cups chicken broth
- 3 cups water
- 2 bay leaves
- 2 teaspoons kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder
- Grated cheddar or monterey jack cheese (or crumbled queso fresco or cotija cheese for garnish)
- Chopped fresh cilantro
- Sliced jalapeno
At a glance
PER SERVING · TIME 80M
CAL 10%·PRO 24%
CARBS 26G51% OF CAL
2G FIBER0G ADDED2G INTRINSIC22G OTHER2G TOTAL SUGAR
FAT 6G28% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 681mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 630mg
- Calcium
- 144mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.