Step 1

Render Bacon in Instant Pot: Before you turn on the heat, layer 6 slices of bacon in Instant Pot. Amy + Jacky's Notes: We're using Instant Pot’s preheating heat to render & crisp the bacon. Heat up Instant Pot using “Sauté More” function. Flip bacon occasionally. Once Instant Pot says “HOT” (roughly 12 mins), the bacon should be done. Place bacon on a paper towel to absorb excess fat. If they're not done, brown for a few more minutes.

Step 2

Saute Onion and Jalapeno: Add onion slices and jalapeno in Instant Pot, then saute for 3½ minutes. While the onions and jalapeno are sauteing, cut the bacon into bit size.

Step 3

Saute Garlic and Spice: Add 3 bay leaves, ½ tsp ground cumin, ½ tsp dried oregano, and minced garlic in Instant Pot. Saute until fragrant (roughly 1 min).

Step 4

Deglaze Instant Pot: Pour ½ cup (125ml) unsalted chicken stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.

Step 5

Pressure Cook Pinto Beans: Add 2 tbsp (30ml) regular soy sauce, half of the bacon bits, well-drained pinto beans, and 3½ cups unsalted chicken stock in Instant Pot. Mix well and make sure all the beans are submerged in the liquid. Carefully layer the crushed fire-roasted tomatoes on the very top. Do not mix after this. Close the lid and turn the Venting Knob to Sealing Position. Pressure Cook at High Pressure for 45 mins, then Natural Release for 20 mins. Open the lid carefully.

Step 6

Thicken & Season Mexican Beans: Release some of the starch by stirring with a wooden spoon over 'Saute' function. Stir pinto beans until desired thickness. Taste the beans, then adjust seasoning accordingly. Amy + Jacky's Notes: For reference, we added roughly 2 – 3 pinches of salt to season the beans and open up the flavors.

Step 7

Garnish & Serve Pinto Beans: Give pinto beans a final taste. Garnish with chopped cilantro, remaining crisped bacon bits, and jalapeno (add spiciness). Serve these tasty pinto beans immediately, and enjoy~