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Pick out debris and rinse beans well under cold water. Let soak for 4-6 hours or longer.
Add avocado oil to your Instant pot and saute onion, jalapeño, garlic, tomato, cumin, chili, and salt for 2 -3 minutes, until veggies are tender. Add in rinsed beans and chicken broth to your pressure cooker. Stir well to combine all ingredients. Alternatively, you can use vegetable broth to keep this recipe vegan.
Cook dry pinto beans for 50-60 minutes on high pressure if beans have soaked. Cook 1 hour and 20 minutes if cooking before soaking. Let pressure naturally release, enjoy!