**This recipe is for the Instant Pot using dried beans. If you are looking for how to used the oven or slow cooker, or how to use canned beans in any of the 3 methods, please see the post for more details.
Add 2 cups of water and 2 cups of vegetable broth to Instant Pot with 1lb dried beans. Turn instant pot on to manual (high pressure) for 25 minutes.
While waiting for beans to cook, roughly chop and add onion, garlic, green pepper and jalapeno pepper to a food processor and pulse until equal in size.
When instant pot has finished cooking, allow the pressure to naturally release for 25 minutes before removing the lid.
When finished, strain the beans in a colander over a bowl (you want to save the vegetable broth/water mixture they were cooking in.
Set the beans aside once fully drained and add 1/4 cup of that vegetable broth mixture back into Instant Pot.
Turn on the Saute setting.
Add in the chopped vegetables and saute for about 5 minutes until most of the water has evaporated.
Add all the remaining ingredients and stir until very well combined.
Add in beans and 1 more cup of that reserved vegetable broth.
Secure lid, making sure steam valve is back to closed position.
Cook on manual, high pressure for 15 minutes this time. Naturally release for 15 minutes before removing the lid.
Gently stir to combine and then serve.