Large Batch Instant Pot Refried Beans (dairy, soy, tomato/tomatillo free)

• 1 lb ground beef

• 1 lb dry pinto beans (no need to soak)

• 5 cups water

• 1 large yellow onion, diced

• 4-5 garlic cloves, minced, or 1/4 cup jarlic

• 2-3 tablespoons olive oil

• 1 tablespoon smoked paprika

• 1 tablespoon salt

• 1 teaspoon MSG

• 1 teaspoon cumin

• 1 teaspoon onion powder

• 1/2 teaspoon ground black pepper

• 1/2 teaspoon garlic powder

• 1 teaspoon mesquite smoke flavoring

Set the Instant Pot to Saute, and heat the olive oil in the bottom of the pot before adding the diced onion and minced garlic, sauteing until the onion is translucent and the garlic is browned. Add the ground beef to the pot, along with the salt, paprika, MSG, cumin, onion powder, garlic powder, and black pepper, and cook until the meat has browned and the spices are fragrant.

Rinse the dry pinto beans, and add them to the Instant Pot, along with the water and mesquite smoke flavoring. Place the lid on the Instant Pot, seal the vent, cancel the saute function, and set the Instant Pot to Pressure Cook on High Pressure for 45 minutes. Once the cook time is finished, allow the pot to naturally depressurize, about one hour.

Once the Instant Pot is ready to open, use an immersion blender to puree as many of the cooked beans as you prefer for thickness and texture. The beans will thicken the longer they can sit, covered, on the Keem Warm function.

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