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Heat the olive oil in a large skillet over medium heat.
Add the bell pepper and onion and saute until tender, about 3 - 5 minutes.
Add the minced garlic, dried oregano, and ground cumin. Saute another minute, until fragrant.
Stir in the black beans, tomato sauce, and diced tomatoes.
Cook over medium heat until bubbling, then reduce and simmer for about 20 - 30 minutes.
Season to taste with salt and pepper.
Add prepared pasta to a large shallow bowl.
Pour the black bean sauce over top.
Serve, passing shredded cheese (if desired) for sprinkling over individual plates of pasta.
Use the sauté function on the instant pot to sauté all of the vegetables and seasonings before you add the remaining ingredients to the pot.
After sautéing the vegetables, press cancel.
Then, stir in the tomatoes, tomato sauce, black beans, pasta, and 3 ½ cups of water. Mix it well.
Then, place the lid on the instant pot and cook the black bean pasta over high pressure for 3 minutes. Let the pressure naturally release completely before opening.
If you want to use the quick release method, you'll need to cook it for 5-6 minutes on high pressure, then immediately quick release the pressure.