Step 1

Add ingredients. Add beans, water, stock cube, salt, bay leaf, garlic clove, and ½ onion (uncut is fine as it’s easier to remove).

Step 2

Cook: Pressure cook on high for 35 minutes (it will take about 10 minutes for the Instant Pot to pressurize before cooking begins). Allow the pressure to release naturally for 15-20 minutes.

Step 3

Strain: Remove the lid. Remove onion, garlic, and bay leaf. Strain the beans into a bowl as we will need to use ⅔ cups of the cooking liquid in the next steps.

Step 4

Saute:  Clean the pot. Press the saute setting. Add the olive oil and onion and cook for 2 minutes to soften. Then add the cumin, chili powder, garlic powder, and salt and stir for a few seconds.

Step 5

Refry beans: Add the cooked beans and 2/3 cups of the cooking liquid (if not enough available, add extra water). Bring to a simmer and use a potato masher to mash the beans to a chunk but creamy consistency. Keep cooking until some of the liquid evaporates and you reach that thick almost dip-like consistency. You can add a little more cooking liquid as you go.

Step 6

Finish with a little lime juice and stir through. Taste for salt. Serve with a little chopped onion, cilantro, and extra lime wedges on top (maybe with corn chips on the side).