Soak pinto beans overnight in cold water. Drain beans before cooking.
Add soaked pinto beans to Crock-Pot Express Crock Multi-Cooker along with water, garlic and red onion. Seal Multi-cooker and lock it for pressure cooking and press the BEANS setting. Set the time for 12 minutes.
When beans are done cooking, turn off Multi-cooker and let sit for a few minutes to let the pressure settle a bit, then use a spoon to release steam using the pressure release valve. Then open the lid and drain off the water.
Return the beans with onions and garlic to the Multi-cooker and add in butter, stock, and seasonings. Turn multi-cooker onto the sauté setting and let cook for a minute. Then puree the dip with an immersion blender. If you don’t have an immersion blender, you can actually mash this dip with a fork. The beans will be very tender and mashable.
Finally, stir in cheddar cheese and keep the dip warm until serving. Season with salt and pepper and garnish with fresh cilantro right before serving. Serve with tortilla chips.