Using the sauté function on your Instant Pot, sauté the shallot and jalapeno in a splash of water for 5 minutes or until fragrant and translucent.
Next, turn off the Instant Pot to stop the sauté and add in the marinade ingredients, pinto beans and water. Stir to combine and add the lid. Make sure the valve is set to SEAL. Cook for 40 minutes on high pressure.
After 40 minutes, allow the Instant Pot to depressurize naturally for at least 10 minutes. Manually release the remaining pressure as needed.
After cooking, there should be some liquid remaining. Blend the beans with your immersion blender directly in pot with remaining liquid until you have reached your preferred texture. I like to leave a few beans whole. Alternatively, if you prefer extra smooth beans you can blend them in a blender.
Storage: Store in the refridgerator in an airtight container for up to 5 days or freeze for several months.
These beans will be runny at first, but they firm up quite a bit after cooling and refrigeration.
If you don't have an immersion blender, you could blend together in a blender or food processor. You may need to do this in batches and be careful not to overfill - heat expands!
This recipe is written for unsoaked beans. If you soak your beans ahead of time you will have different results.
Freezing instructions: Freeze in mason jar or similar freezer safe vessel for up to 6 months. Defrost in the refrigerator overnight or if limited on time, in a warm bowl of water.