Instant Pot Refried Beans

Yummy!!!

Instant Pot Refried Beans
6 Cups Dry Pinto Beans12 Cups Chicken Broth (*see note)
2 1/2 Teaspoons Ground Cumin
1 1/2 Teaspoons Garlic Powder
1 1/2 Teaspoons Onion Powder
2 Teaspoons Chili Powder
2 Teaspoons Salt

Toppings:
Cotija Cheese
Jalapenos , sliced
Salsa or tomatoes
Cilantro , chopped
Sliced Limes

Dump the beans in a large bowl and cover completely with water. Allow to soak for 8 hours or overnight. Drain and rinse the beans.

Dump the beans into the instant pot.
Add the chicken broth and water (we use all chicken broth) and put the lid on with the valve on seal.
Turn the instant pot on to high pressure for 30 minutes.

Allow a natural release for 10 minutes and then quick release.

Drain all of the liquid off of the beans, reserving 2 cups of the liquid.

Add 1 cup of the liquid back in the pot along with all seasonings and using a potato masher, smash the beans. Add more liquid as needed from the second reserved cup.
Serve with toppings if desired.

Notes
*You can substitute some broth with water if you want to cut calories or sodium, just make sure the total amount of liquid is 12 cups. You will lose some flavor the more water you use. You can easily halve or even quarter this recipe. It's 1 cup of beans to 2 cups of water and reserve only 1/2 cup of the liquid for mashing.
Refried beans will keep in the refrigerator for 3-4 days.