Step 1

Set a multi-cooker to the saute function. Add the lard or butter and melt. Add the garlic, onion, bell pepper and jalapeno. Cook until the vegetables are softened, about 3 minutes. Sprinkle over the chili powder, cumin and salt. Stir and cook for about a minute. Add the beans and pour in the broth.

Step 2

Put on the lid and set the valve to sealing. Set to pressure cook on manual for 50 minutes.

Step 3

Once the pressure-cook cycle is complete, allow the pressure to release naturally for 10 minutes, then release the rest of the steam using quick release.

Step 4

Remove the lid and add the lime juice. Using an immersion blender, puree the soup until it is a good mix of smooth and textured. Taste and adjust the seasoning if needed. If the soup is too thick, add some additional broth to thin it.

Step 5

Ladle into bowls and garnish with the red onion, cilantro, tomato, sour cream, avocado and lime wedges.