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Turn on your instant Pot and select Saute function.
Add oil, onion; garlic, and oregano; cook for 5 minutes.
Add beans and water; stir. Close and lock the lid.
Choose high pressure and set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
After the 45 minutes, release the pressure using method according to manufacturer’s instructions.
Remove the lid.
Drain beans, reserving 2 cups of liquid.
Return beans to pot and add 1 cup reserved liquid along with the bouillon cubes, butter, garlic salt, cumin, and chile powder.
Puree using an immersion blender, adding additional cooking liquid as needed. Keep warm using the slow cooker function.
Enjoy!!