Add the cleaned beans, onion, garlic, chili powder, cumin, chipotle powder, and crushed oregano to the pressure cooker. Stir in the tomato sauce, water, and sunflower oil.
Cover with the lid and cook according to your manufacturers directions. After the pressure releases, add the salt and simmer for 2 to 3 more minutes, then serve.
Soak the clean beans in water overnight. Drain well, then add to a 6-quart pot with the onion, garlic, chili powder, cumin, chipotle powder, crushed oregano, tomato sauce, and water. Cover and bring to a boil, then reduce heat to medium and continue cooking until the beans are tender, about 1 hour.