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Add all the ingredients to the Instant Pot and stir to combine. Lock the lid in place and turn the valve to seal. Pressure cook on high for 5 minutes. When the timer goes off, carefully quick release the pressure.
Using an immersion or stand blender, purée the mixture until thick and creamy, with some bits of kidney beans remaining. If you like it smoother, blend for a little longer.
Add all of the ingredients to a large pot and stir to combine. Bring to a boil and then reduce heat and let simmer for 25-30 minutes, or until the onions, peppers and garlic are soft. (You will need to stir the mixture occasionally to ensure it doesn’t burn on the bottom of the pot).
Using an immersion or stand blender, purée the mixture until thick and creamy, with some bits of kidney beans remaining. If you like it smoother, blend for a little longer.
Store any leftovers in an airtight container in the refrigerator and enjoy within a week, or freeze for later enjoyment.