Zero Point Black Bean Dip

To a 6 qt Instant Pot, add 2 cans drained/rinsed black beans, 1 jalapeño (chopped), 1 tsp minced garlic, 1/2 tsp cumin, 1/2 tsp chili powder, 1 Tbsp lime juice. Season with salt and pepper. Place lid on Instant Pot and set to Pressure (seal).
30 oz black beans, ½ cup chicken broth, 1 medium jalapeno pepper, 1 tsp minced garlic, ½ tsp ground cumin, ½ tsp chili powder, 1 Tbsp lime juice, 1 pinch salt, 1 pinch ground black pepper
Cook on High for 10 minutes. Follow manufacturer's guide for quick release and remove lid.
Pour everything into a food processor or blender, and blend beans until smooth.
If needed (if mixture consistency is thinner than desired), transfer mixture to a skillet on medium or lower heat and simmer to reduce to desired consistency. Mixture should thicken as it cools, as well.
Garnish with tomatoes, jalapeño slices, red onion, queso fresco, and cilantro. Serve warm with chips.