Pour beans into a container, cover with water and allow to soak for at least 4 hours or you can soak overnight.
Drain and rinse the beans and place in the instant pot.
Add just enough water to cover the beans.
Add the onion, garlic, jalapeño slices, cumin, salt, and veggie cubes (if using).
Attach the lid and set the timer for 40 minutes.
When finished, allow the IP to naturally vent and carefully remove the lid.
Remove most of the liquid and save in another container. Use a potato masher or immersion blender to mash the beans until they are a creamy consistency.
Use the reserve liquid if needed to make a thinner, creamier consistency.
Season to taste.
Store in the refrigerator or freeze for later use. ENJOY.
