Add the rinsed pinto beans and water to the Instant Pot. Close the lid and set the valve to sealing.

Select the 'Manual' or 'Pressure Cook' setting and cook on high pressure for 30 minutes.

Once the cooking time is complete, allow for a natural pressure release for 10 minutes, then quick release any remaining pressure.

In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent.

Stir in minced garlic, cumin, and chili powder, cooking for an additional minute until fragrant.

Drain the beans, reserving some cooking liquid. Add beans to the skillet and mash with a potato masher, adding reserved liquid to reach desired consistency.

Stir in salt and adjust seasoning to taste. Serve warm.