If using dried beans, cook them. In an instant pot: Rinse and Sort: Rinse the dried beans under cold water and sort through them to remove any debris or damaged beans.

Add to Instant Pot: Place the beans in the Instant Pot and add 8 cups of water. You can also add garlic, onion, olive oil, and bay leaves for extra flavor.

Pressure Cook: Secure the lid and set the pressure valve to sealing. Cook on high pressure for 25-30 minutes, depending on the type of beans. For example, black beans and pinto beans typically need about 25 minutes, while kidney beans might need closer to 30 minutes1.

Natural Pressure Release: Allow the pressure to release naturally for at least 20 minutes. This helps the beans finish cooking and become tender.

Season: After the pressure has released, open the lid and add salt to taste. You can also add a splash of apple cider vinegar for a bit of tanginess2.

Drain: If there is excess liquid, you can drain some of it off.

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Finely chop 1 large onion, 3 medium carrots, and 1 rib celery. You can do so with a knife or pulse them in a food processor.Heat 2 tablespoons olive oil in a large pot and add the chopped vegetables. Sauté on medium heat for 5 minutes, stirring often.Add 4 cloves garlic (grated), 2 teaspoons cumin, and 1 teaspoon chipotle powder and sauté one more minute.

Add 3 cups vegetable broth, 3 cans (15 ounces each) black beans, 1 can (15 ounces) diced tomatoes, 4 bay leaves, 1 teaspoon salt, and ¼ teaspoon black pepper.Simmer for 25 minutes. Stir occasionally.Blend 1 to 2 cups of soup to make it creamy.Stir in the juice of 1 large lime, then taste and adjust for salt and spices.

Serve in bowls and top with fresh cilantro, sliced avocado or guacamole, pico de gallo, sour cream, pickled red onions, tortilla chips, hot sauce, and corn kernels.Pick your favorite toppings. You can also serve it with rice.