Step 1

Soak the beans overnight in water. Discard the water the next day.

Step 2

Set pressure cooker to saute at medium-high. Once hot saute the diced bacon for 6-8 minutes or until just crispy.

Step 3

Add the onion and jalapeno and cook an additional 2-3 minutes, until just starting to soften. Add the garlic and saute 1 minute.

Step 4

In the pressure cooker pot combine the soaked beans, tomatoes, green chilies, chipotle pepper, bay leaves, and chicken stock. Stir.

Step 5

Lock the lid, set to high pressure and cook for 30 minutes. (If you choose to cook the beans without soaking first. Rinse and pick through. Use 4 cups of chicken broth and pressure cook at least 45 minutes.)

Step 6

Allow to naturally release for 15-20 minutes. Then do a controlled release. Add the salt and stir.

Step 7

Set saute to medium-low and cook uncovered until thickened, about  15-20 minutes, stirring occasionally.