To cook the beans, rinse the beans in a colander to remove dirt and debris.
Put the rinsed beans in inner pot of Instant Pot.
Add salt and taco seasoning.
Pour in the water.
Close the lid, turn the knob to sealing, set the Instant Pot to Pressure Cooker/Manual for 25 minutes on high. (It took about 10 minutes for the pot to come to pressure.)
Once the time is up, allow the pressure to release naturally, which means let it sit for about 25 minutes. You can unplug the pot. Once the pin drops, carefully open the lid.
To make refried beans, heat a large skillet over medium high heat.
Add oil and heat it until shimmering.
Stir in garlic and cook until fragrant, about 30 seconds.
Mix in cumin and chili powder, and then add the cooked beans. (Reserve some cooking water to thin the beans later, if needed.) Cook until beans are heated through, about 5 minutes.
Mash the beans with a potato masher for chunkier texture. Or use an immersion blender if you like smoother refried beans. Add bean cooking liquid to achieve the desired consistency. Salt to taste.
Serve the refried beans as a side dish topped with avocado, tomatoes, cilantro, cheese and/or drizzle of lime juice.
Store the refried beans in the fridge for up to 3 days. You can also freeze it for up to a month.