Set to "sear" and add oil, jalapeño, onions, and garlic. Sauté for 1-2 minutes, stirring often.
Add beans, water, broth, sea salt, and vinegar.
Close lid and lock. Set to "multi grain" and adjust for 35 minutes.
When done, natural release for 35 minutes. Afterward, quick release until all pressure is released.
Open. Reserve 2 cups of the liquid in a separate bowl. Drain the rest of liquid.
Using an immersion blender or potato masher, process/mash beans to desired consistency, adding reserved cooking water as needed to achieve desired consistency.
