Place pinto beans in a large colander. Thoroughly rinse and pick beans over. Remove any damaged and discard. Set rinsed beans aside.

Turn a 6 quart or larger instant pot to saute. Add the oil. Once hot, add the onion and jalapeno. Saute for 2 minutes, then add the garlic and let cook just until fragrant, about 30 seconds.

Add a few splashes of chicken stock and scrape along the bottom of the pot to remove any stuck on bits of food (this will prevent a BURN warning). Add the remaining stock, water, bay leaves, salt, cumin, oregano, cayenne, and the rinsed and drained beans. Lightly stir to combine.

Seal the instant pot. Cook on manual high for 45 minutes. When the 45 minutes of pressure cooking has finished, let the pressure release naturally for 25 minutes. Vent to release any remaining pressure, Carefully open the lid. The beans will be very liquidy.

Discard the bay leaves. Reserves 2 cups of the bean cooking liquid in a bowl or measuring cup, and then drain the remainder. Return the beans to the pot. With an immersion blender (or by hand with a potato masher or blender), puree until the beans reach your desired consistency, adding some of the reserved liquid as needed. If you're doing in a blender make sure you let the beans cool first so they don't splatter. Taste and adjust seasoning as desired.

Sprinkle with desired toppings like queso fresco or Monterey Jack cheese or salsa or diced tomatoes or diced red onion or chopped fresh cilantro or avocado.