Using sauté setting – add bacon to pot and cook until almost crispy.
Then add onions and cook for 3-4 minutes, until soft and translucent. You could drain some of the fat if you like.
Next, add garlic, thyme, bay leaves, and Worcestershire sauce. Cook for about 2 minutes, stirring frequently, making sure to scrape up any brown bits from the bottom.
Then add black beans, Rotel, spices, and chicken stock. Give a good mix, lock lid, and cook for 5 minutes at high pressure.
Once cook time is complete, quick-release pressure. Remove thyme sprigs and bay leaves.
Serve topped with your choice of toppings, like sour cream, cheddar cheese, and green onions.