Soak pinto beans in double the water for at least 5 hours, or overnight. It’s fine to keep the beans on the counter for the 5 hours, but if you’re going to soak them overnight, cover with plastic wrap, and store in the refrigerator.
Drain the beans, and rinse. Place in a pressure cooker, add enough water just until the beans are fully submerged. Add in onion, garlic, and jalapenos or hot sauce. Put the lid on the pressure cooker, turn heat up to high, and monitor until the kettle comes to pressure. When the kettle comes to pressure, set a timer for 6 minutes, and turn the heat to low. When time is up, turn the heat off, and let the beans naturally release the pressure.
Once the kettle is de-pressurized, remove the lid carefully as the condensation on the under-side of the lid will be very hot! Add in the salt and tomatoes, stirring to combine. Check beans for done-ness. If they are not soft enough for you, return the lid, and turn heat to high, repeat the pressurizing process by letting the kettle get up to pressure, set the timer for 2 minutes, turn heat to low. Release naturally again. Remove from heat, and serve!