Heat oil on the sauté setting on pressure cooker.
Add in the onions and sauté until they are translucent, about 5 minutes.
Add in red bell pepper and garlic sauté for another minute.
Add tomatoes, oregano, thyme, cumin, salt, pepper, black beans, and broth to the pot. Stir to combine.
Lock pressure cooker lid into place. Set to high pressure for 15 minutes.
Once timer goes off either allow the steam to release naturally or do a quick release (which is manually turning the valve to the venting position).
Uncover pot and carefully blend using an immersion blender until soup reached the desired consistency. Or carefully ladle some of the soup into a blender and blend until smooth. Or smash some of the soup with a potato masher. Mix pureed soup back into the pot.
Taste and season with more salt as needed. Top with optional toppings such as diced tomatoes, chopped cilantro, avocado, queso fresco, or sour cream.