Soak for at least 8 hours:

   - 1 or 2 pounds pinto beans

Chop:

   - 1 onion

   - 1 jalapeño

In the Instant Pot or on the stove top, saute the onion and jalapeño in oil for a couple of minutes.

Add:

   - 1 Tbs minced garlic

Add:

   - 1/2 cup water

Scrape the bottom of the pan clean and transfer to Instant Pot if using the stove top.

Put the beans into the Instant Pot, along with the onions and stir in:

   - 6 1/2 cups water

   - 1 1/2 Tbs chicken bouillon

   - 1 1/2 tsp salt

   - 1 tsp cumin

   - 1 tsp oregano

   - 1/4 tsp cayenne pepper

   - 2 bay leaves

Cook on high for 45 minutes and allow to natural release for at least 25 minutes.

Remove the bay leaves and most of the liquid, saving the liquid. Mash the beans adding some of the liquid back until it's the desired consistency.