Place the first 5 ingredients in your Instant Pot with 2 tsp of salt.
Place lid on Instant Pot, close vent, and press beans/chili setting.
Once the beans are finished cooking, allow to naturally release for 20 minutes, then quick release.
Once all of the pressure has released, carefully open the lid and dip out bacon or hog jowl.
Drain beans, keeping onions with the beans.
Place beans back in Instant Pot liner, add 2 tsp salt, and mash with potato masher. I mash the onions with them as they will be very soft and add a great flavor.
After the beans are all mashed up, add 1/4 cup margarine to 3 quart sauce pan and melt on medium/high heat.
Add beans to sauce pan and mix over medium high heat until well blended.
Now your beans are ready to serve! I usually add about 1/4 cup of water to the mixture to keep the beans from getting to dry before they are used.