1 pound pinto beans
1 large onion, roughly diced
4 cloves garlic, minced
5-6 cups chicken stock (5-6 cups water and 5-6 chicken bouillon cubes)
2 T. lard
1 tsp. chili powder
1 tsp. cumin
1 tsp. oregano
Salt to taste
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Turn instant pot to saute mode (more). Add lard. Saute onion until browned. Add garlic, chili powder, cumin, and oregano and heat through. Deglaze the pan with chicken stock, making sure to scrape all the browned bits off the bottom of the pan. Rinse and drain the beans, then add to instant pot. Pressure cook at high pressure for 50 minutes, then 25 minutes natural release. When done, use an immersion blender to blend into refried beans. Season with more salt, as needed (the recipe I used specified 4 pinches of salt).
From pressurecookrecipes.com