Stir well then slowly add in the broth to the Instant Pot until the liquid line is about 1” above the dried beans.
Cover and seal the Instant Pot then set the pressure to Manual-High for 30 Minutes.
After Instant Pot has finished cooking let soup stand for 10 minutes or so and then turn the valve to Venting. (This way you will avoid black countertop hot mess.)
Blend soup to desired consistency with an Immersion Blender or a regular blender. For a chunkier thiner soup don’t blend at all or for a creamier, thicker soup blend most to all of it. It will thicken as it sits so if it ends up too thick, add more vegetable broth if desired.
Add Real salt to taste.
Serve with toppings.
Alternative Instructions for Stove-Top Cooking
Place the dry black beans in a stock pot and cover with the 6 cups of water.
Bring to a boil over high heat and boil for 2 minutes.
Cover with a lid and turn the heat off. Let the beans soak for 2 hours.
After 2 hours, drain and rinse the black beans and set aside.
In another stockpot, add 2 Tbsp olive oil and heat on medium/high. Add the diced onion, bell pepper, cumin, and chili powder to the pot and saute for 2-3 minutes, or until the onion softens and is translucent.
Add the green chilis and garlic and saute for another minute. Add the diced tomato, vegetable broth, and soaked black beans. Bring to a simmer and cover. Let cook for 1 hour on medium heat, stirring occasionally. Watch the soup to make sure that liquid levels do not get to low. If they do, add more water.
Soup is ready when the black beans are tender.
Place half of the soup in a blender and puree until very smooth.
Add pureed soup back into the pot with the rest of the soup and stir together, adding more vegetable broth if a thinner consistency is desired.