Press or mince some garlic and chop the jalapeño and set it aside. Turn the instant pot to sauté and add the oil. Once hot, stir in the cumin, chili powder and garlic and cook until fragrant, about a minute.
Deglaze the pot with 1/2 cup water and scrape off all the little bits from the bottom of the pot. Pour in two cans of rinsed black soy beans then the rest of the water and lime juice. Top with the jalapeños and sea salt, secure the lid of the instant pot and turn the steam release valve to the sealed position.
Turn the instant pot on to Pressure Cook (or Manual depending on your model) and cook for 20 minutes, naturally release for 5 minutes then, very carefully, using necessary precautions, quick release.
Now you'll want to purée until smooth. There are two methods you could use:
Immersion Blender - After the steam has been completely removed, open the Instant Pot lid and purée until smooth with an immersion blender.
Blender - After the steam has been completely removed, open the Instant Pot lid and pour the contents into a heat safe bowl. Refrigerate until cool then purée in a blender until smooth.