Instant Pot Bean Dip (Aka Refried Beans)

• 4 cups water or 4 cups stock
• 2 1/2 cups dry pinto beans, sorted and rinsed
• 1 onion, large, chopped
• 1 jalapeno pepper, seeded, chopped
• 1/2 cup cilantro, rough chopped
• 6 garlic cloves, chopped
• 3 bay leaves
• 1/4 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground cumin

1. Rinse & sort pinto beans then add to Instant Pot with vegetables, spices, herbs, and water (or stock).
2. Set Instant Pot to "Bean/Chili" setting for 45 minutes.
3. Let pressure release naturally - about 15-20 minutes.
4. Once cooked, discard bay leafs.
5. Add salt to beans as desired (check the salt level in the juice, not the bean) then mash or puree using a masher, food mill, food processor, blender, or stick-blender. If you mash by hand the beans will be more rustic, if you want them smooth then use a blender (I prefer to use a stick blender).
6. Makes about 8 cups.

water, pinto beans, onion, pepper, cilantro, garlic, bay leaves, chili powder, black pepper, ground paprika, ground cumin

Taken from www.food.com/recipe/instant-pot-bean-dip-aka-refried-beans-531320 (may not work)