Mexican Pinto Bean Soup

QUICK-SOAK THE BEANS

In the pressure cooking pot, combine the beans with 8 cups of water. Seal the lid in place and select High Pressure and a 1 minute cook time. When the timer beeps, turn the pressure cooker off and let beans soak for 1 hour. Remove the lid, rinse and drain the beans, and set aside. Wipe out the cooking pot.

MAKE THE SOUP

Select Sauté on the pressure cooker. When the pot is hot, add the bacon and cook for 5 minutes or until crisp. Transfer the bacon to a paper towel-lined plate. Leave about 1 tablespoon of bacon fat in the pot.

Add the onion, garlic, and jalapeños (if using), and cook for 2 minutes or until softened. Add the beer to deglaze, scraping any browned bits off the bottom of the pot. Add the soaked beans, chicken broth, oregano, cumin, bay leaves, diced green chiles, diced tomatoes with green chiles and their juices, and chipotle pepper in adobo, and stir to combine.

Lock the lid in place. Select High Pressure and a 20 minute cook time. When the cook time ends, allow the pressure to release naturally for 15 minutes, then finish with a quick release. When the valve drops, carefully remove the lid. Discard the bay leaves.

Using an immersion blender, traditional blender, or food processor, partially blend the soup for a thicker consistency if you like.

Stir in the cooked bacon. Season with salt and pepper to taste.