These Instant Pot Refried Beans are way better than than canned. Ready from dry beans in just over an hour! These have lots of flavor!
Rinse, drain, and sort the beans. Put them in the inner liner of the Instant Pot.
Add the chopped onion, fat/oil, jalapeño, garlic, spices, and bay leaves, and chipotle pepper (if using). Stir.
Add the broth/water.
Put the lid on the IP and set the steam release knob to the Sealing position.
Press the Pressure Cook or Manual button, or dial, and then the + or - button or dial to select 45 minutes (High Pressure). The pot will take a few minutes to come to pressure.
When cooking cycle ends, let the pot sit and naturally release the pressure for about 15-25 minutes, or longer if you want.
Manually release the remaining pressure/steam by turning the steam release knob to Venting, and when the pin in the lid drops, carefully open the lid.
Stir the beans. It will look a little thin at first, but will thicken as it cools a little. You can scoop out some of the liquid before pureeing for even thicker results.
Use an immersion blender (or food processor) to blend up the beans (Careful doing this with hot beans). Or use a potato masher if you like more texture. It thickens up as it cools.