Pressure Cooker Refried Beans

1 Tbsp olive oil
1 small onion, chopped (about 1/2 cup)
2 cloves garlic, minced
1 lb dry pinto beans, rinsed
6 cups water
2 cups chicken broth
1 1/2 Tbsp vinegar

Add to pressure cooker. Secure the lid 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.

1 1/2 tsp salt
2 Tbsp oil
1 Tbsp Chili powder

Add remaining ingredients.   Using an immersion blender process/mash to the desired consistency, adding reserved cooking liquid if needed for a smoother/softer consistency.

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