Homemade Refried Beans (Instant Pot)

INGREDIENTS
1 tablespoon olive oil
1 jalapeño, cored, seeded and finely chopped
1 small onion, chopped (about 1/2 cup)
3-4 cloves garlic, finely minced
1.5 pounds (3 cups) dry pinto beans, rinsed
8 cups water
4 cups low-sodium chicken or vegetable broth
2 teaspoons salt
2 tablespoons white vinegar

In the insert of an electric pressure cooker, heat the oil (using the Sauté function) and add the jalapeño, onion, and garlic, and sauté for 1-2 minutes, stirring often.

Add the rinsed and drained beans, water, broth, salt and vinegar.

Secure the lid on the pressure cooker and cook on high pressure for 35 minutes.

Let the pressure naturally release. Reserve two cups of the liquid in a separate bowl.

Drain the rest of the liquid off the beans. Using an immersion blender, process/mash to the desired consistency, adding reserved cooking water, if needed for a smoother/softer consistency.

Refrigerate for up to a week or freeze for several months.

(Source: https://www.melskitchencafe.com/pressure-cooker-refried-beans/)