Place the dry beans in a collander and rinse them well. Transfer the drained beans to the Instant Pot insert and cover with 8 cups water. Close the lid and cook the beans on the manual setting with the vent sealed for 4 minutes.
While the beans are cooking, combine the cumin, chili powder, smoked paprika, pepper and 2 1/2 teaspoons kosher salt, and some pepper to taste.
Once the manual setting finishes, switch the Instant Pot to the "Keep Warm" setting for 10 minutes. Then drain and rinse the beans and set them aside.
Place the insert back in the Instant Pot, press the "Sauté" setting and add the avocado oil. Once the oil warms up, add the diced onions and sauté for 3 minutes. Add the diced green chilies and stir. Then, add the spice mix and the minced garlic and sauté for about 30 seconds more. Add the broth, salsa and the beans and mix well.
Seal the lid and set the steam release handle to the "sealing" position. Then, select the "Bean/Chili" mode and cook for 15 minutes.
After 15 minutes, the pressure release naturally. Remove the lid and stir the green Tabasco into the beans. Taste for salt and hot sauce and add more Tabasco if you prefer.