Soak beans overnight in hot water. Drain the water and keep beans aside. In the instant pot on saute mode, heat oil. Saute the ginger-chili paste, garlic, and onion.
Now add carrots, 15 beans, salt, cajun seasonings, chili powder, vegetable stock, and diced tomatoes. Mix well.
Cover the instant pot with its locking lid, vent valve on sealing position and press the manual/pressure button. Set the time on 20 minutes under high pressure.
Once done, let the pressure release naturally. Open the Instant pot, stir the soup once, taste and adjust the seasoning according to your taste.