Instant Pot Charros

Hit sauté on your Instant Pot and when the display reads "hot", throw in the bacon and fry until it starts to brown. Remove the chorizo meat from the casing and add that in while it starts to brown. Continue to fry a few more minutes until the meat is cooked. Add in the onion. Saute for another 5 minutes until the onion is softened Add in the jalapeños, garlic, cumin, oregano, epazote and cook for one more minute. Now add in the pinto beans, bay leaves, salt, chipotle chilis, beer, chicken stock and rotel and give it all a good stir. Close up the lid and set to cook for 45 minutes on Manual at high pressure. When the time is up, let pressure naturally release (at least ten minutes and then be careful releasing the steam because beans can cause a mess if you release the pressure too soon). Check your beans and if they are not really soft, close it back up and program it for another five minutes, naturally release pressure for ten minutes and check again and continue to cook in five minute increments until the beans are nice and soft. When they are fully cooked to your liking, hit sauté and simmer the beans for another five minutes or so. To serve, scatter the top with freshly chopped cilantro. Enjoy! Note: Adding tomatoes to uncooked beans extends their cook time but I feel that the results of cooking WITH the tomatoes vs cooking in less time but adding the tomatoes after the beans are cooked is worth the extra time under pressure. If you want them to cook faster, leave the tomatoes out, cook for 25 minutes at High Pressure, let pressure naturally release for ten minutes and if the beans are done to your liking, add in the tomatoes at that time and let simmer for a few minutes with the tomatoes.