2 cups (1 pound) dry pinto beans, rinsed
½ large onion, peeled and halved
½ fresh jalapeno pepper, seeded and chopped
4 cloves garlic, minced
1 to 1¼ teaspoons Kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon ground cumin
4 cups low sodium chicken broth
2 cups water

Soak the beans over night in 2 quarts of water, or use the quick soak method*.

Drain the beans; rinse well.  Place beans and all remaining ingredients into pressure cooker.  Secure the top.  Heat over high heat until maximum pressure is achieved.  Lower heat to medium low to maintain the pressure.  Cook for one hour.

Remove from heat and allow the pressure to return to normal.  With a soup ladle, remove about 3 cups of water.  Process the beans with an immersion blender.  Season to taste.  Yield:  6 servings.

*For the quick soak method, place beans in large pan.  Add 2 quarts of water.  Bring to a boil; boil for 2 minutes.  Cover pan; remove from heat.  Allow to sit for 1 hour.