Sort beans and discard any shriveled ones, stones, or debris. Rinse thoroughly in a Colander under cold running water. No soaking needed — pressure cooking works straight from dry. Use roughly 1 lb dried beans to 3–4 cups water or broth. Have aromatics and salt ready; salt can go in at the start.

Add rinsed beans, measured liquid, salt, and aromatics to the inner Pot. Submerge beans fully. Lock the lid and set the steam release valve to Sealing. Select Pressure Cook (or Manual) on High Pressure. Cook times by bean type: black beans ~25 min; larger beans like white kidney or red beans ~35–40 min. When unsure, start low and check after release. Allow 10–15 min for the pot to come to pressure. When the cycle ends, press Cancel and natural release for 20–30 min — do not open the valve immediately. Pressure is fully released when the float valve drops and the lid unlocks. Short on time? Natural release for at least 10 min, then carefully switch to Venting. Open the lid and bite-test a bean — it should be tender with no hard spots. If still firm, seal and pressure cook on High for an additional 10–20 min, then natural release again. Very old beans or hard water can cause stubbornness.

Add the Diced Tomatoes with Juices, Tomato Sauce, Black Beans, Kidney Beans, Corn Kernel, and Chicken Broth. Stir in the Taco Seasoning, Ground Cumin, Smoked Paprika, and Salt. Mix everything together until well combined.

Bring the soup to a boil over high heat, then reduce to medium-low and simmer uncovered for 15 minutes, stirring occasionally, to let the flavors meld and the soup thicken slightly.

Taste and adjust seasoning with additional Salt or Cumin as needed. Ladle into bowls and top with Shredded Cheddar Cheese, a dollop of Sour Cream, Fresh Cilantro, a squeeze of Lime Juice, and a handful of Tortilla Chips. Serve immediately.