Mexican Tomato Soup [ oil-free, dairy-free, gluten-free, vegan]

During this pandemic, I've had to be even more creative with my cooking. I don't want to waste any food in the fridge, so I came up with this delicious soup with several ingredients that needed to be used.

1 yellow onion, chopped
4 cloves of garlic, minced or crushed
1 jalapeno, chopped
1/4 of a red bell pepper, chopped
1/4 of a yellow bell pepper, chopped
1 cup of yellow and red grape/pear tomatoes
1 cup leftover fat-free blended pinto beans (you can use canned if needed)
1 container of low-sodium vegetable broth
1 can fire-roasted tomatoes
4 oz can of green chiles
1/2 T cumin
Salt and black pepper to taste

Steamfry onion in the pressure cooker pot until tender, adding a small amount of water if the pieces begin to stick to the bottom. Add in the garlic and steamfry for one more minute. Add the rest of the ingredients and cook on high pressure for 6 minutes with QUICK RELEASE. Open the lid, let the soup cool a few minutes, then blend in two batches in a high-speed blender until very smooth. Taste and add salt and/or pepper if needed.
Garnish with crushed baked tortillas chips, avocado cubes, and/or chopped cilantro.