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Set your pressure cooker to "Browning" setting and start the bacon browning
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While bacon is browning, rinse your dry beans and pick through for any stones or other smutz you might find.
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When bacon is crispy, drain and reserve 1-2 Tbsp of your bacon fat, add it back to the instant pot and saute the onions in the bacon fat (or use olive oil if you're health conscious).
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When onions are soft, add back in the bacon then addin the pinto beans, water, stock, garlic, seasoning, green chiles.
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Place lid and set to high pressure and 45 minutes.
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When done, let pressure come off naturally - this will likely take about half an hour. Be patient - if you do a quick pressure release, you'll likely end up with some tough beans.
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When you can remove the lid, sample and then salt and pepper to your taste.
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Enjoy!