Instant Pot Black Bean Chili

 

Prep Time: 10 minutes

Total Time: 50 minutes

Servings: 5

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INGREDIENTS:

• 1 pound dry black beans, rinsed and picked over

• 1 medium white onion, peeled and diced

• 6 cloves garlic, peeled and minced

• 6-8 cups vegetable stock (or water*)

• 2 cups (16 ounces) salsa verde, homemade or store-bought

• 1 (15-ounce) can fire-roasted diced tomatoes

• 1 (12-ounce) jar roasted red peppers, drained and diced

• 1 tablespoon ground cumin

• 2 teaspoons chipotle chili powder**

• salt and pepper, to taste

• toppings: diced avocado, chopped fresh cilantro, diced red onion, shredded cheese, sliced jalapeños or serranos

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DIRECTIONS:

1. Add black beans, onion, garlic, 6 cups stock, salsa verde, diced tomatoes, roasted red peppers, cumin, chili powder, and a pinch of salt and pepper to the bowl of your Instant Pot.  Stir to combine.

2. Close lid securely and set vent to “Sealing”.

3. Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until time reads 38 minutes.  Cook.  

4. Turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped.  Remove the lid, and give the soup a good stir.

5. Then, if you would like a brothier soup, feel free to add in 1-2 extra cups of vegetable stock.  (If not, leave the soup as-is.)  Taste, and season with extra salt and pepper as needed.

6. Serve immediately, garnished with lots of your favorite toppings.