Turn the Instant Pot onto sauté for 10 minutes. Add the oil to the pot.

Once warm, add the coriander and cumin seeds. Fry for about 30 seconds.

Add the chopped onions, garlic, ginger, and pepper. Sauté, stirring frequently, until the onions begin to soften, for about 3 minutes. If the veggies have caramelized and stuck to the pan, add 2 tablespoons of water to gently deglaze the pan, and scrape the stuck bits away.

Drain the soaked black beans. Add them and the cubed sweet potato to the Instant Pot.

Add the coconut milk, water or veggie broth, and the veggie bouillon paste (if using). Add 1 to 2 cups of water. If you want a thicker stew, add closer to 1 cup of water/broth. If you want a thinner soup, add 2 cups of water/veggie broth.

Place the lid on the Instant Pot and make sure the release valve is sealed. Pressure cook on HIGH for 25 minutes for soaked beans or 35 minutes for unsoaked beans.

Once cooked, natural release the pressure for at least 10 minutes.

Remove the lid and season the soup to taste with more salt and a little cayenne pepper.

After cooking, allow the pressure to release naturally. Remove the lid and add lime juice, salt and cayenne pepper (optional). Use an immersion blender to blend 25% to 50% of the soup, depending on how silky you'd like it.

Serve in bowls, and garnish the soup with fresh cilantro and pickled onions. If desired, you can also serve it with rice.