Instant Pot Frijoles & Mexican Rice

We cook frijoles (refried beans) and Mexican Rice in the Instant Pot. Bloopers at the end!

Frijoles/Refried Beans
1 lb. pinto beans
1 med. onion, chopped
3 cloves garlic, minced
I sm. jalapeno, minced, or to taste
1 tsp. cumin
1/2 tsp. oregano
1 tsp. salt, or to taste
pepper to taste
3 T. oil (optional)
7 c. water

Rinse the beans and discard any debris and/or bad looking beans.
Place the beans and all other ingredients in the Instant Pot and stir to combine.
Lock the lid in place and make sure the toggle is in the sealed position.
Press the manual/pressure cook button. Use the +/- buttons to set the time to 45 minutes.
Allow natural pressure release for 20-25 minutes. If still under pressure after that time, release the pressure and carefully remove the lid.
Strain most of the liquid off the beans, reserving the liquid in case you need to add more moisture back to the beans.
Use a potato masher, spoon, immersion blender or blender to bring the beans to an almost completely mashed state, adding liquid if needed to achieve the desired consistency.

Serves approx. 4.
Enjoy!

Mexican Rice
1 cup long grain rice of your choice
1/4 c. onion, chopped
2 cloves garlic, minced
1/2 c. tomato sauce
1 1/4 c. vegetable stock
1/2 tsp. salt, or to taste.

Press the sauté button on the Instant Pot and allow it to heat. Add a little oil or water to the bottom of the pot. Add the onions to the IP and sauté for a few minutes., then add the rice, stirring gently until slightly browned, adding water or oil as needed.
Add all other ingredients.
Stir to combine.
Lock the lid in place and make sure the toggle is in the sealed position.
Press the manual/pressure cook button. Use the +/- buttons to bring the time to 5 minutes. After the 5 minutes are done, allow for natural pressure release for ten minutes. If needed, release the pressure after ten minutes.
Carefully remove the lid from the IP. Fluff the rice with a fork and enjoy!
Serves 2-4.

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