In Instant Pot, on sautée setting, cook the onions until translucent. Add cumin seed & bell pepper and continue cooking about 5 minutes. Add garlic & stir. Add remaining ingredients and stir.
Lock the pressure and turn on pressure cook for 10 minutes, then allow a natural release.
Delicious served with sour cream, cheese & scallions (will not be vegan if eaten with sour cream and cheese.)