Drain beans and add to Instant Pot. Add 6 cups of water, 1 ¼ teaspoon salt and bay leaf and cover. Cook on high pressure for 30 minutes. Let the pressure release naturally.

While the beans are cooking, cook the meat and vegetables.

In a large skillet over medium high heat, add 2 tablespoons of bacon grease or oil and cook beef, half at a time adding ¾ teaspoon salt to each batch. Remove when browned to a large bowl.

Add additional oil to skillet if needed and add onions and saute until soft, about 10 minutes. Next add pablano chilies and bell pepper and a pinch of salt and saute until tender, about 10 more minutes. Add these to the bowl with the ground beef.

Add more oil to the skillet if needed and saute garlic and jalapeños until tender, 1-2 minutes. Add the seasonings and cook for an additional minute. Add the chopped cilantro stems and saute until the chili powder darkens. Add the beer, scraping up the browned bits in the pan and let it reduce for a couple of minutes. Add the tomatoes and their juices and simmer until slightly thickened about 5-7 minutes.

Add everything to the Instant Pot with the cooked beans and their liquid and cook on high pressure for 30 minutes. Let the pressure release naturally. Stir in cilantro leaves and serve with your favorite garnishes.