Rinse and sort beans. Discard any shriveled or broken beans. Soak covered in cold water overnight. (Optional)
Drain beans and cook according to your pressure cooker instructions. My pressure cooker cooks the beans to bursting soft in 30 minutes.
Allow pressure to release naturally. Drain beans. Mash beans with a potato masher. Add the spices and the cream and incorporate them evenly. I like a coarse texture but if you want a creamy consistent texture like the canned refried beans you may want to pulse in your food processor for additional smoothness.
Serve as a side dish or incorporate into your recipe of choice.