3 slices bacon
4 cups chicken broth
1 pound dried pinto beans, rinsed
1 ½ cups water
½ cup chopped onions, or to taste (Optional)
2 green chile peppers or poblanos
1 ¼ teaspoons garlic powder
1 ¼ teaspoons kosher salt
1/4 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon paprika

3 slices bacon 4 cup s chicken broth 1 pound dried pinto beans, rinsed 1 ½ cups water 2 green chile peppers or poblanos 1 ¼ teaspoons garlic powder 1 ¼ teaspoons kosher salt 1/4 teaspoon chili powder

Select Sauté function. Add bacon and cook, turning once, 4 to 6 minutes.

Add chicken broth, pinto beans, water, onions, chile peppers, garlic powder, salt, chili powder, cumin, and paprika. Close and lock the lid.

Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

Remove bacon and chile peppers; chop to desired consistency and return to the pot. Mash beans with a potato masher until they reach desired consistency.