Sauté the onion and optional jalapeño. Turn on the sauté function and let the inner pot become warm. Once warm, add 1 tablespoon of water or broth (can use olive oil if not making fat-free). Add the diced onion and jalapeño, if using, and sauté for 5 minutes, stirring occasionally. If using water, add additional water as needed to prevent sticking.
Add tamari, maple syrup, and spices. Cook, stirring frequently, for an additional 60-90 seconds to toast the spices.
Add beans and cooking liquid. Add the dry beans and 4 cups of water or broth. Stir really well, scraping up any browned bits from the bottom of the pot. This will ensure the pressure cooking cycle does not trigger a burn warning.
Pressure cook for 40 minutes. Secure the Instant Pot lid, ensure the pressure release valve is set to "SEAL" and pressure cook under manual high pressure for 40 minutes.
Natural release for 10 minutes. Quick release the remaining pressure and remove the lid. There should be some liquid remaining - this is good!
Blend as desired. Using an immersion blender, potato masher, food processor, or regular blender, blend or mash the beans to your desired consistency. I like pretty creamy refried beans, but make my refried black beans a bit chunkier. The beans will be pretty thin at first, but as they cool, they will continue to thicken up considerably.
Stir in liquid smoke. This adds a nice, subtle smoky flavor.
Serve. Enjoy immediately while warm, or let cool completely then transfer to an airtight container and refrigerate for up to 5 days.
Notes
Storage instructions: Leftover beans will keep in an airtight container for up to 5 days or in the freezer for up to 3 months. Freeze using 1 cup or 2 cup Souper cubes, then transfer the individual cubes into a large freezer bag.
These refried beans will be runny at first, but they firm up quite a bit after cooling and refrigeration.
This recipe is written for dry pinto beans. Canned beans and/or soaked beans will not work.