Instant pot-Pinto/Refried beans

Olive oil

1 onion chopped

garlic (4 minced cloves or the equivalent in pre-ground/minced)

1 pound bag of dried pinto beans

6 cups or so of chicken broth (or water or any other kind of broth)

2 Tablespoons of rice vinegar

1 heaping teaspoon of cumin

1/2 teaspoon of oregano

1 teaspoon salt

In instant pot, saute oil and chopped onion until soft. then add garlic. turn instant pot off. 

Then add everything else. 

Stir if you like. 

seal the lid and cook for 50 minutes pressure. 

Release pressure fast or natural release. 

Remove 1 or 2 cups of liquid and reserve. 

smush or immersion blend until desired consistency. 

Add liquid back as you like.