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Cover the beans with water and soak them for 8 hours. (Read tips for instant pot directions or a fast soaking method.)
In a large pot over medium heat, add the olive oil, onions, garlic, and jalapeño. Cook for 4 to 5 minutes, stirring often, until softened.
Stir in the tomato paste, chili powder, vinegar, salt, cumin, paprika, sugar, and black pepper.
Drain the beans, then add them to the pot. Add 4 cups of water to the pan and set the heat to medium.
Cook, stirring occasionally, until the beans are tender and the sauce is thicker. This will take a minimum of one hour but may take longer, depending on how soft the beans were before cooking.