1. Place the pinto beans in the instant pot with 1/2 cup of diced onion and salt. Add water to the 3 quart line. Lock the lid on and set the Instant Pot to Manual, High Pressure for 30 minutes. When the beans have finished cooking, do a quick pressure release (according to manufacturers directions).

2. While the beans are cooking, in a large skillet, cook the bacon, then remove to a bowl, keeping the bacon fat in the skillet.

3. Add the Chorizo to the pan and cook until browned, then add the tomatoes, remaining 1/2 cup onion, jalapeños, and garlic and cook until the onions are translucent, about 5 minutes.

4. Add the bacon and smoked sausage into the skillet mixture and heat through. Set chorizo mixture aside until beans are finished cooking in instant pot.

5. Once the beans are done, open the instant pot and add all the cooked ingredients and turn on the sauté feature on the instant pot. Sauté for 20 minutes, stirring often, until beans have thickened and broth has reduced to desired texture.

6. Add the cilantro (and optional chicharron if keeping it traditional!) and cook for an additional 10 minutes. Serve!