Soak pinto beans in hot water for 1 hour (quick soak).
Meanwhile chop and combine tomatoes, onions, garlic, cilantro and spices.
Add the soaked pinto beans and 3 cups of water.
Pressure cook for 30 minutes at High Pressure using natural release for 10 mins and then quick pressure release. Inhale the wonderful, layered aroma of the sofrito and beans. My house smells wonderful as I'm typing this for you.
This step is optional but I used an immersion blender for 10 seconds to mash some of the means and get a little extra thickness into the broth.
The end result is a flavorful, rich broth with creamy beans in it. Perfect for serving with a little arrounce a la Mexicana, or eating it by itself as soup.