Beans and Bacon

Pressure cooker pinto beans.  These went from dry to cooked in about 2 hours.  There is a setting on the instapot for beans and all kinds of recipes online for doing them but they never seem to be soft enough when I do them as directed.
I was going with a frozen brick of chicken stock so I wasn’t sure if the liquid level would cover so I gave it 30 minutes just to thaw the broth. I vented the steam and peeked in, added a bit more water and gave them another hour.
They came out pretty well. I added a bit of garlic, onion, cumin, and ancho chili powders, plus sliced jalapenos and an onion.  The pot was flavored with a bit of cured ham hock.  I fried a few slices of bacon to use the grease in the cornbread.  If you squint you can see the bacon atop the beans:)