Step 1

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.'

Step 2

The beans will take about an hour to cook and depressurize. Do not press the quick release. Patience my friend!

Step 3

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.

Step 4

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.