Peep's Refried Beans (Instant Pot)

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Peep's Refried Beans (Instant Pot)

1 lbs. dried pinto beans
1 C. onion, course chopped
6 garlic cloves, course chopped
1 (4 oz.) can diced green chilies
2 tomatoes, diced
1 tsp. dried oregano
1 tsp. ground cumin
1/4 tsp. ground black pepper
2 tsp. sea salt
2 - 3 TBSP. bacon fat or lard (or vegetable shortening)
2 C. hot chicken broth (I used 2 C. hot water and 2 tsp. chicken bouillon)
2 C. hot water
Hot sauce - to taste

Garnish Optional:
Chopped tomatoes
Chopped onions
Cheddar or Cotija cheese
Cilantro

Sort beans to check for debris then place in colander and rinse to remove any dirt.
Place cleaned beans into inner pot.
Add all other ingredients to pot and stir (solid fat will melt while pot is heating)

Lock on lid and set valve to sealing
Select Bean/Chili Mode, High Pressure, adjust to 45 minutes.
When Beep sounds allow a 40 minute NPR (Natural Pressure Release) then QR (Quick Release)
When pin drops open lid

Use an immersion blender (or potato masher) and process till the desired consistency is reached.
Taste and adjust seasoning if necessary.
The beans may appear loose, but will thicken as they cool.

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