Wash and chop bell peppers, zucchini, and spinach into bite-sized pieces. Set aside in a large bowl.

Select the sauté function on your Instant Pot. Heat olive oil and add diced onions and minced garlic, cooking for 3-4 minutes until fragrant.

Add chopped vegetables, drained beans, and canned tomatoes to the pot. Sprinkle garlic powder, cumin, salt, and pepper, and stir gently.

Seal the lid and set the valve to sealing. Choose high-pressure cooking for 10 minutes.

After cooking, let the pressure release naturally for 10 minutes, then switch the valve to venting for quick release.

Stir in cheddar or mozzarella cheese until melted. Serve warm.