Sauté the Aromatics and Toast the Spices: Heat 2 tablespoons extra virgin olive oil over medium heat in the pressure cooker until shimmering. Add the onion, red pepper, and garlic and sprinkle with ½ teaspoons fine sea salt. Saute until the onion and peppers soften, about 5 minutes. Make a hole in the middle of the onions and add the cumin, coriander, paprika, thyme, and (optional) chipotle. Toast the spices for 1 minute, then stir them into the onions.

Everything in the Pot: Add the sorted and rinsed black beans to the pot, pour in the broth (or water), and stir in 1½ teaspoons of fine sea salt if using homemade broth (or water). Scrape the bottom of the pot with a flat-edged wooden spoon to loosen any bits of stuck-on onion or spices. Float the bay leaves on top.

Pressure Cook for 35 Minutes With a quick release: Lock the lid and cook on high pressure for 35 minutes in an Instant Pot or other electric pressure cooker (use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot) or for 30 minutes in a stovetop pressure cooker. Quick release the pressure.

Season and Serve: Unlock the pot, opening the lid away from you to avoid any hot steam. Stir in the lime juice and 2 teaspoons of fresh ground black pepper. Ladle into bowls, top with the (optional) green onion and avocado, serve, and enjoy!