Add beans to IP. Cover with 6 cups water. Lock lid. Set valve to sealing. Cook on manual-high 37 minutes. NPR completely.
Drain beans. Remove beans from IP and set aside. Clean or rinse insert. Take half the beans, 1 can tomatoes, and 1 can green chiles and place in a blender or food processor. Process until smooth. Set aside.
Add oil to IP. Using sauté function, cook onions 3 minutes. Add garlic and cumin and cook 1 more minute. Add broth; bring to a simmer. Let simmer 1 minute. Hit cancel.
Add bean mixture from blender to IP, along with remaining whole beans. Add remaining tomatoes and green chiles. Add worcestershire and red pepper flakes. Stir well. Keep on sauté 5 minutes, stirring frequently, until heated through. Garnish with cheddar and avocado, if desired.
To freeze, make soup as directed above, then spoon into freezer-safe containers. Reheat in microwave.