Turn your Instant Pot on to saute mode (medium heat) and add oil. Once oil is hot, add the cumin seeds. Once cumin seeds begin to splutter add the jalapeños, onion, celery, and carrots. Continue to stir for 2-3 minutes and add salt.
Add the tomato, garlic, taco seasoning, and continue to cook for another 3-4 minutes. (Turn saute mode to low if necessary).
Add the broth, the beans and stir well using a spatula to scrape up any browned bits in the pot. Add the bay leaf and whole guajillo peppers.
Close the lid, making sure the vent is in the sealing position and turn on the pressure cooker mode on high and set timer for 40 minutes.
After 40 minutes, use the quick release valve to let out steam (carefully).
Open the lid. Remove the bay leaf and guajillo chili.
Using a hand blender, puree the soup just slightly so it has a creamier consistency. If you don't have a hand blender, transfer two cups of the soup into a blender, let it cool, blend it and then return it to the IP.
Add in salsa, scallions and cilantro. If the soup is not to your desired consistency- you can add more broth or water at this point (adjust salt).
Serve the soup HOT with above mentioned toppings!
Recipe by The Chutney Life at https://thechutneylife.com/recipes/dinner/instant-pot-black-bean-soup/