In the pressure cooking pot, combine beans & water. Lock the lid in place, select high & 1 minute cook time.

When the cook time ends, turn off the cooker & let beans soak 1 hour.

Lock the lid back into place & select high pressure & 5 minutes cook time.

When cook time ends, turn off the cooker & let pressure release naturally for 10 minutes & then finish with quick release. Once the valve drops, remove the lid.

Check that the beans are very tender & the skins are starting to split. You may need to cook on manual for 1 minute more.

Drain beans into a colander & reserve cooking water.

Select browning/saute & add the cooking oil to the pot with onions. Saute approx 3 minutes or until tender.

Stir in beans, salt & 1 cup of the reserved cooking water. Cook for 5 minutes, stirring frequently.

Use a potato masher or immersion blender to smash the beans & create a chunky puree. Add more cooking water if needed.

Stir in cheese & any additional salt if desired.