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Add water, beans, garlic, cilantro, scallions, bay leaves, and bouillon cube to the instant pot and seal. Set to 'Pressure Cook' for 30 minutes on 'High.'
The beans will take about an hour to cook and depressurize. Do not press the quick release. Patience my friend!
Once the instant pot has depressurized, remove the lid and use a slotted spoon to fish out and discard the scallions, bay leaves, and cilantro. Then, drain the beans. It's ok if there is a small amount of leftover broth.
Add the oat milk and chili powder and use an immersion blender to mash. If you don't have one of those you can use a potato masher, a blender or a food processor. Taste the beans and add salt if needed.