1 pound (454g) - pinto beans , rinsed and drained
1 (323g) - large onion , roughly diced
4 cloves (13.7g) - garlic , minced
4 cups (1L) - vegetable stock
2 tablespoons (30ml) - olive oil
1 teaspoon (2.7g) - chilli powder
1 teaspoon (2.7g) - ground cumin
1 teaspoon (1.1g) - dried oregano
salt
- Saute Onion, Spices, and Garlic: Heat up Instant Pot using Sauté More function. Wait until it says HOT. Add in 2 tbsp olive oil. Add roughly diced onion and cook until softened. Then add 1 tsp chili powder, 1 tsp ground cumin, 1 tsp dried oregano, and minced garlic to Instant Pot. Cook for another minute until fragrant.
- Deglaze: Pour roughly ½ cup veggie stock in Instant Pot and deglaze by scrubbing all the brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Beans: Add well-drained pinto beans in Instant Pot and pour in remaining 3 ½ cups unsalted veggie stock. Pressure Cook at High Pressure for 40 mins (tender with a bite) or 50 mins (silky smooth & tender), then 25 mins Natural Release.
- Drain Beans Liquid: Strain the beans liquid with a strainer. Place beans back in Instant Pot. Keep the beans liquid in a mixing bowl.
- Mash Beans: Create Instant Pot Refried Beans by mashing the beans with a potato masher or immersion blender until desired consistency. Taste and season with salt (FYI: we used 4 pinches of salt). Add drained beans liquid back to the mashed beans until desired consistency.
- Garnish Refried Beans: Give it a final taste and garnish. You can spice it up with some jalapeno. Serve & enjoy~