No need to soak overnight when using the pressure cooker. These beans are vegetarian, simple, cheap, good eats. Any type of salsa will work, but I prefer El Pato (chiefly because the whole can goes in).
Rinse beans thoroughly and allow to soak while preparing remaining ingrediants. Saute onion in pressure cooker with olive oil for a few minutes then toss in jalapeno and saute until softened. Add garlic and saute briefly. Add pinto beans and water. Close pressure cooker and cook on medium-low heat for 30 minutes.
Remove from heat, and do quick release method by placing cooker under running water until steam indicator drops. Place uncovered cooker back on the heat, add cumin and salsa and cook for an additional 5-15 minutes to thicken. Season to taste.