Preheat oven to 350 degrees.

On a baking sheet, lay out poblano peppers with a drizzle of oil.

Bake until skin is blistered and browned.

When done, remove tops and dice.

While poblanos cook, turn instant pot (or a large stock pot) to simmer.

Add in oil and heat until shimmery.

Add diced onion, garlic, and leeks.

Simmer until lightly browned and softened.

Add 2 containers of stock, and ro-tel.

Add beans.

Add spices and bay leaves.

If cooking in an instant pot, set to seal and cook on high pressure for 50 minutes (We've tried both natural release and forced release, the beans are softer with natural release, and a bit firmer with forced - both are very delicious, so this is up to your preferences.)

If cooking on the stovetop, let simmer on low for 1 hour.

If cooking in a slow cooker, let cook on low for 4-5 hours.

In a large pan over medium high heat, soften 1 diced leek and a diced bell pepper. Cook until very soft and lightly browned.

When soup is heated and beans are very soft, add diced pepper and leek, as well as the diced poblano peppers into soup.

Add the final container of stock in, and mix well.

Serve immediately, or portion servings for lunches or even to freeze.