Ingredients
First Cook Ingredients
1 cup pinto beans
1.5 cups water

Second Cook Ingredients
2 cups water
1 14.5 oz/411g can diced tomatoes with green chilis or jalapenos (or plain if you prefer)
3/4 cup bulgur
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon liquid smoke optional
1/2 teaspoon ancho or chipotle powder

Instructions
Add the beans and first 1.5 cups of water to your Instant Pot. Cook on high pressure for 25 minutes and wait for the pressure to release naturally. Note: If your beans are old the may not cook thoroughly, you may need to cook them another 5 minutes.
Take the lid off and add all of the second cook ingredients. Cover, close the vent and cook on high pressure for 10 minutes and let the pressure release naturally.
Before serving add salt and pepper to taste. You can also adjust the spices at this point if you’d like it spicier or if you feel like the cumin dulled too much during cooking.