Turn the Instant Pot to the sauté function. Add the olive oil. Once the oil is shimmering, add the diced onion and poblano pepper, cooking until softened and slightly browned, 4-6 minutes. Add the garlic, paprika, ground cumin seeds, and oregano to the pot and cook until fragrant, 30-60 seconds. 

Add the black beans, mojo, and water to the pot and stir thoroughly. Secure the lid on the Instant Pot and change the cook setting to high pressure for 45 minutes. After the 45 minutes is complete, let the pot depressurize naturally.

Remove the lid to the Instant Pot. Add in the salt and the dried chipotle powder and stir to incorporate.