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Rinse and pick over beans to make sure there are no small pebbles or other debris.
Optional: Soak beans in a large bowl of water (use filtered water, if possible) for at least 8 hours and up to 12 hours, at room temperature. Transfer soaked beans to a colander and rinse them well.
Put pinto beans (soaked and drained or unsoaked) in the Instant Pot. Add the onion, garlic, jalapeño, chili powder, cumin, pepper and 6 cups water. Stir to combine.
Close the Instant Pot lid and move the steam release valve to the sealing position. Set the cook time using the Pressure Cook or Manual button at high pressure:Unsoaked beans: 30 minutes.Soaked beans: 15 minutes.
The Instant Pot will take about 15 minutes to reach pressure and then the cook time will begin counting down. When the cook time ends, allow the pressure to release naturally for at least 15 minutes by leaving the Instant Pot alone.
Then move the steam release valve to the venting position to make sure all of the pressure has been released. Once the pin has dropped down, carefully open the Instant Pot lid. Stir and season the beans to taste with salt. There will be some extra cooking liquid, which you can either drain off or serve with the beans.
Once, cool, beans can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.