Directions

1. Set to "sear" and add the chorizo. Cook until fats are released and meat starts to crisp.
2. Add beans, onion halves, garlic, bay leaves, chipotle chilies with adobo sauce, sea salt, and chicken stock.
3. Close lid and lock. Set to "beans" and adjust for 40 minutes.
4. When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
5. Open and discard onion halves and bay leaf. Season with sea salt, garnish with cilantro, and serve.