Step 1

Heat Instant Pot to sauté. Add oil, onion, celery, carrot, and jalapeno and cook, stirring, until onions are translucent and soft, about 5 minutes. Add garlic, cumin, chili powder, and red pepper flakes and continue to cook, stirring, until fragrant, or about 1 minute.

Step 2

Add black beans, broth, water, and bay leaf. Stir to combine, scraping bottom clean.

Step 3

Place lid on Instant Pot and set on high pressure, Manual mode (or Pressure Cook, depending on model) for 45 minutes. Allow 13-15 minutes for it to come to pressure.

Step 4

When cooking time has elapsed, let pressure release naturally for 15 minutes before turning vent to release any remaining pressure.

Step 5

Remove bay leaf and discard. Remove about half of soup and use an immersion blender to blend (or a standard blender).

Step 6

Stir blended soup and non-blended soup together, adding the cilantro and lime juice, and serve with desired toppings.