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Saute Onion, Spices, and Garlic: Press “Saute” button to “Sauté More” function to heat up your Instant Pot. Wait until it says 'HOT'. Add in 2 tbsp (30ml) olive oil, bacon fat, or lard. Add in roughly diced onion, then cook until softened. Add in ½ to 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic. Cook for another minute until fragrant.
Deglaze: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot. Completely deglaze the bottom of the pot by scrubbing the brown bits with a wooden spoon. Keep the brown bits because they're very flavorful. Give it a quick mix.
Pressure Cook Beans: Add in well-drained pinto beans and remaining 3½ cups (875ml) unsalted chicken stock. Make sure all the pinto beans are submerged in the cooking liquid.With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.Pressure Cooking Methods:Option 1 - Tender with a Bite Pinto Beans: Pressure Cook at High Pressure for 40 minutes, then Natural Release for 25 minutesOption 2 - Silky Smooth & Tender Pinto Beans: Pressure Cook at High Pressure for 50 minutes, then Natural Release for 25 minutes
Drain Beans Liquid: Carefully open the lid. Strain beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
Mash Beans: Make refried beans by mashing the beans with a potato masher or immersion blender until desired consistency. Potato Masher: yields a coarser, chunky paste. Immersion Blender: yields a thick and more creamy smooth paste.Taste and season with salt. For reference, we used 4 pinches of salt. Adjust the thickness by adding the drained beans liquid back to the refried beans until your desired consistency.
Garnish & Serve: Give it a final taste, then garnish with your favorite toppings. Serve & enjoy~ :)