Step 1

Soak the beans overnight in water. Discard the water the next day.

Step 2

Set pressure cooker to saute, add the oil and chopped onion and cook until soft. Add the garlic, 1/4 cup cilantro and cook 1 minute. Set aside in a bowl.

Step 3

In the pressure cooker combine the soaked beans, green chilies, jalapeño, half onion, bouillon, bay leaves and 6 cups water. Cover and cook high pressure 45 minutes.

Step 4

Natural release. Discard bay leaves, half onion and jalapeño and stir in the reserved sautéed onion and season with salt.

Step 5

Press saute and cook uncovered until thickened, about 30 minutes, stirring occasionally.

Step 6

Meanwhile, combine the tomato, red onion, scallion and cilantro in a small bowl.

Step 7

Ladle beans into serving bowls, add the cheese and top with tomato mixture and avocado. Serve with lime wedges and tortillas if desired.