Set the Instant Pot to the Sauté mode. When the display reads “Hot” add the bacon. Cook, stirring occasionally, until just turning crisp. Remove from pot and set aside. Discard all but 2 Tbsp of the bacon fat.
Add the onion to the bacon fat and stir. Cook until it starts to turn translucent, scraping the bottom of the pot.
Add the green pepper, red pepper, pasilla, and jalapeño. Stir well.
Add the garlic and cook, stirring frequently, for 1 minute.
Add the tomatoes, chili powder, cumin, oregano, and salt. Stir well.
Add the beer, broth, bay leaves, cilantro stems bundle, and the beans. Stir well.
Add 3/4 of the cooked bacon back in, reserving 1/4 of it for garnishing. Stir.
Place the lid on the pot and lock it in place. Set the steam release knob to the Sealing position.
Turn off the Sauté mode and press the Beans button (or Manual, or Pressure Cook) and then the + or – to choose 45 minutes.
When the cook cycle ends, let the pot naturally release the pressure for 20 minutes (or longer is okay). Then manually release the remaining steam by turning the steam release knob to Venting.
When the pin in the lid drops, open the pot and stir the beans. Discard the bay leaves and the cilantro stems bundle.
Stir in the 1/2 cup chopped cilantro leaves.
Taste and adjust salt, if necessary.
Garnish as desired and serve. Drunken beans are great over rice or corn bread!
