…using the Instant Pot’s sauté setting, heat:

2 c water
1 Tbsp vegetable oil (or bacon fat)
1 tsp salt
1 tsp ancho chile powder
1/4 tsp garlic powder
1/4 tsp onion powder
1/8 tsp paprika

Add:

1/5 c pinto beans
1 jalapeno, seeded and finely chopped

Bring to a boil. Turn off heat, seal, and pressure cook on Chili/Beans for 30-50 minutes, depending on the freshness of your beans.

Quick release. Adjust seasonings if needed; cook awhile to reduce, if it’s too saucy for you. Stir in a pat of butter, if desired.

Serve as a side dish, or over rice or toast, with any garnishes you like (cheese, scallions, diced tomato, sour cream), as a meal.

I was attempting to copy Kuhner’s chili beans. It didn’t work, but was still yummy.