Pick through the black beans, removing any bad pieces or debris. Rinse and drain.
Add water, green chiles, onion, garlic, bay leaves and cumin into the Instant Pot. Close lid and turn knob to sealing. Cook on high for 40 minutes followed by a 10 minute natural release (or full natural release is fine too). Turn knob to venting to release any remaining pressure.
Add salt, Worcestershire sauce and stir. The large pieces of onion and garlic will disintegrate as you stir. Remove bay leaves and discard.
Serve with chips or over salads, in soups, or as a side to your favorite mexican dish.