Black Beans with Bacon and Tequila

INSTRUCTIONS

1. START: On a 6-quart Instant Pot, select More/High Sauté. Add the bacon and cook, stirring, until browned and crisp, 5 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate and set aside. Add the onion to the pot and cook, stirring occasionally, until lightly browned, 6 to 7 minutes. Stir in the garlic and cumin and cook until fragrant, about 30 seconds. Add the minced chipotle chilies and the tequila (if using) and cook, stirring occasionally, until most of the liquid has evaporated, about 3 minutes. Stir in the broth, beans and 1 teaspoon salt.
2. Fast: Press Cancel, lock the lid in place and move the pressure valve to Sealing. Select Pressure Cook or Manual; make sure the pressure level is set to High. Set the cooking time for 35 minutes. When pressure cooking is complete, allow the pressure to reduce naturally for 20 minutes, then release the remaining steam by moving the pressure valve to Venting. Press Cancel, then carefully open the pot.
   
   --OR--
   
   Slow: With the pot still on More/High Sauté, bring the mixture to a boil. Press Cancel, lock the lid in place and move the pressure valve to Venting. Select Slow Cook and set the temperature to Less/Low. Set the cooking time for 7 to 8 hours; the beans are done when they are fully tender. Press Cancel, then carefully open the pot.
3. FINISH: Select Normal/Medium Sauté and cook, stirring occasionally, until the liquid is slightly thickened, about 5 minutes. Stir in the adobo sauce, lime juice, sugar and reserved bacon. Taste and season with salt and pepper. Serve sprinkled with cilantro and with lime wedges on the side.