Set Instant Pot to saute mode and add oil to the pot. Add diced onion and saute until translucent.
Rinse pinto beans and add them to the pot (no soaking). Add remaining ingredients except for cumin.
Cook on manual setting, high pressure for 40 minutes. Allow for natural release.
Drain the beans and save 1 cup of liquid. Transfer cooked beans and 1 cup of liquid and cumin to a blender.
Pulse until they reach the desired consistency. NOTE: If you want chunkier re-fried beans, simply mash them instead of using a blender. Enjoy!
Serve warm, topped with cheese and cilantro. Or allow to cool and freeze in ziplock bags for the future. These refried beans freeze well!
CrockpotHeat oil in a medium saute pan. Add onions and cook until translucent. Add to a crockpot with remaining ingredients except cumin. You will only need about 5 cups of cooking liquid if you are making these in the crockpot. I recommend 3 cups of chicken broth and 2 cups of water. Cook on HIGH for 4 hours or LOW for 8 hours. Follow above directions for blending the beans. Enjoy!