Begin by looking through dry beans and discard any bad pieces or rocks.Set to the side.

To the pot of your Instant Pot, add oil and turn on device to saute function. Once hot, add diced onions, minced garlic, and jalapeno. Saute for 3-4 minutes.

Add chopped cilantro along with spices. Stir for one minute, allowing the spices to become fragrant.

Add a splash of chicken stock to the Instant Pot and use a wooden spoon to scrape up any cooked on pieces that have browned at the bottom of the pot (there is a lot of flavor there).

Pour dry beans into the pot. Give them a stir to coat in oil and seasonings.

Add remaining chicken stock and water and stir. 

Attach Instant Pot lid and make sure it is in the sealing designation. 

Set to HIGH pressure for 50 minutes. It will take several minutes to come up to pressure.

Once the cooking time is up, allow to natural release for 20 minutes. Quick release any remaining pressure and remove lid. 

Scoop out 2 cups of liquid and reserve to the side. Using an immersion blender or a potato masher, puree the beans to you desired thickness, adding back the reserved liquid as needed. 

Taste and season with salt and pepper if needed. Serve with lime juice and fresh cilantro.