[FSUZeta]

Soak 2cups of dried pinto beans overnight and thru the next day. Chop small onion and place in Instant Pot(IP) with 1TBSP olive oil. Cook on sauté setting until wilted. Add 1-2 cloves garlic, crushed, and 1/4 cup rinsed and chopped cilantro. Sauté 1 minute. Place in bowl for later use. Place drained beans, whole fresh jalapeño, 1can diced hot chile peppers, 2 TBSP "Better than Bouillion" chicken flavor, salt, pepper, 6 cups of water, 1/2 whole onion, 2bay leaves. Place cover on and cook under high pressure for 45 minutes. Natural release. Discard bay leaves, whole jalapeño, and onion half. Add sautéed onion, garlic, and cilantro. Press sauté and cook uncovered until thickened about 30 minutes, stirring occasionally. Meanwhile, combine two diced tomatoes, 1/4 medium diced red onion, 1/4 c minced cilantro, 1TBSP lime juice, and a clove of minced garlic together in a small bowl. Mix well. Cook some rice. Serve beans on top of rice. Top with grated cheese ( Oaxaca, mozzarella, or cheddar, your choice), sliced avocado, and the pico de gallo you made. Enjoy!