Set the electric pressure cooker to “saute” until “hot.” Add the olive oil.

In the electric pressure cooker, add the chorizo and cook until chunks begin to form, about 8 minutes. Add the onion and continue to cook until the onion has softened.

Add about 1 cup of the chicken stock and scrape the bottom with a wooden spoon to remove any stuck on bits.

Then, add the garlic, beans, diced tomatoes, diced tomatoes and chiles, remaining chicken stock, and bay leaves.

Place the lid on the electric pressure cooker and set the valve to sealing. Program the electric pressure cooker to “pressure cook” or “manual” for 45 minutes. When the cooking cycle is complete, allow the pressure to release manually. Carefully remove the lid.

Garnish with crumbled queso fresco and cilantro. Leave off the queso fresco for dairy-free option.