Step 1

In the insert of a 6-quart Instant Pot, combine the beans, chicken stock, 2 cups of water, onion, garlic, chiles, chili powder, paprika, oregano, garlic powder, and cumin.

Step 2

Cover the Instant Pot with the lid and lock it into place. Seal the steam release handle. Select HIGH PRESSURE and set the time for 55 minutes. When the timer is up, let rest for 15 minutes, then manually release the pressure (unseal the steam release handle). Unlock and remove the lid, being careful of any remaining steam.

Step 3

Place a colander over a large bowl. Drain the bean mixture into the colander, reserving the cooking liquid. Return the bean mixture to the pot. Add the salt and lime juice; stir well.

Step 4

Using an immersion blender or potato masher, blend the bean mixture, adding about ¼ cup of the reserved cooking liquid at a time, until the desired consistency is reached. Serve warm, topped with the garnishes, if desired.