In the insert of an electric pressure cooker (or in a stovetop pressure cooker), heat the oil (using the Sauté function on the InstantPot) 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 30 minutes (stovetop) and 35 minutes (electric).
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, potato masher (or spooning the beans into a 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.
Broth: you can definitely sub in water for the 4 cups broth, but I like the added flavor of the broth. Fat-Free: if you want the beans fat-free, eliminate the oil and first step of sautéing the jalapeño, onions and garlic. Again, the flavor might be a little different, but this recipe is pretty adaptable. Jalapeño: even though the recipe calls for a jalapeño, the beans are not spicy at all (but the heat will increase if you leave in the seeds of the jalapeño).Freezable: the refried beans can be refrigerated for a week and they also freeze great (I usually spoon them into freezer-safe ziploc bags or foodsaver bags and freeze; they defrost quickly in the refrigerator or at room temperature).