- Place the kidney beans in a bowl. Generously cover with water and let soak for 12 hours or overnight at room temperature. Add water as needed to ensure the beans remain covered. Rinse and drain.
- Preheat the pressure cooker on the Sauté function for 2 minutes. Brown the pork in the oil. Season with salt and pepper. Set aside on a plate.
- Brown the beef in the pressure cooker, breaking it up with a wooden spoon and adding more oil as needed. Season with salt and pepper. Add the onion, jalapeño, garlic and spices. Cook for 3 minutes while stirring. Add the kidney beans, pork, tomatoes and broth. Cover and select the Bean function. Set the machine to cook for 35 minutes.
- Let the pressure release naturally (about 15 minutes), and remove the lid. Adjust the seasoning and add the cayenne, to taste.
- Serve over rice, with corn chips or as a filling for baked potatoes.
The dried red beans can be replaced with 1 can (19 oz/540 ml) of red kidney beans. In this case, reduce the chicken broth to ½ cup (125 ml) and select the Meat function instead of the Bean function.