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.