Set instant pot to saute', add olive oil and allow to preheat.

Add onion and jalapenos stir and saute for several minutes, until onion appears softened and translucent.

Add garlic and stir for about 30 seconds.

Add chicken broth, water, herbs and spices and give a quick stir, then add pinto beans.

Place cover on instant pot, cancel saute' mode and set to pressure cook on high for 45 minutes.

When pressure cycle is finished allow to vent naturally for 25-30 minutes and then vent and remove lid.

Remove bay leaves, strain bean mixture over a large bowl. Return beans and vegetables to pot and mash with potato masher, adding back broth as needed for texture.

Save broth for making rice or cooking black beans in.