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Rinse the dried beans and pick out any pebbles if you find them.
Set the Instant Pot to ‘saute’ and add the vegetable oil.
When the oil is hot, add the onion and bell pepper and saute until soft. Add the garlic and stir for 30 seconds.
Add the broth and deglaze the pot (scrape off the brown bits of onion on the bottom of the pot).
Add the black beans, bay leaves, salt, and cumin then seal the lid.
Cook on high pressure for 35 minutes.
Let the Instant Pot release pressure naturally, about 15 to 20 minutes.
Remove the bay leaves, taste the beans and add more seasoning if needed.