Rinse the bean in a colander under cold water.
Place the rinsed beans in a large bowl or pot and cover with water. Soak for 8 hours.
Rinse the soaked beans under cold water.
Pour the beans into the pot.
Add the onion, garlic, salt, pepper, cumin, oregano, chili powder and bay leaves to the pot.
Pour the 8 cups of water into the pot.
Stir with a wooden spoon to mix the herbs into the beans.
Cover and lock the lid into place. Turn the valve to the sealing position.
Place a fine sieve over a large bowl or pot and carefully pour the pressure cooked pinto beans over the sieve and drain the cooking water off of the pinto beans.
Press the manual button and set the time for 36 minutes.
Pressure cook for 36 minutes. Once done quick release the steam and remove the lid.
Strain the beans and reserve one cup of the cooking liquid to thin the beans if needed.
Return the drained pinto beans back into the pot you cooked them in.
To turn the cooked pinto beans into refried beans use a stiff metal potato masher to puree the pinto beans. If you like chunky refried beans no added liquid will be needed.
Use a stick blender to puree the beans if you like really smooth and creamy refried beans. Mash or blend the pinto beans until you achieve the thickness and texture you like in refried beans.
If making extra creamy refried beans using a stick blender slowly add a drizzle of the cooking water into the beans as you blend them with the stick blender.
Makes twelve ¼ cup servings.