Set your Instant on the medium saute setting. Pour in ¼ cup of water (or chicken or veggie broth if you prefer) and saute chopped white onion for 5 minutes. Next, add garlic. Saute for an additional 50-60 seconds. Then, add 2 cups of water and 2 bouillon cubes. Cook and stir until bouillon cubes are fully dissolved. Turn off Instant Pot.

Rinse beans in a strainer. Add to Instant Pot. Fill with water (or broth of your choice) until beans are covered about 2 ½ inches (be mindful not to overfill beyond the pressure cook max line shown inside pot). Add cumin, salt and bay leaf. Close and lock lid. Move valve to seal. Press bean and chili option with warm function. After the pressure has full built up, the soup will be ready in 50 minutes. Once complete, move valve from sealed to vent to release pressure. ALWAYS make sure pressure beacon has completely fallen before attempting to open your lid.