With less than 10 ingredients, this hearty chili comes together quickly and easily. It might be fast and simple, but thanks to the magic of pressure cooking, it tastes like it simmered all day. So, so good!
1medium yellow oniondiced) (about 2 cups
1red, yellow, or orange bell pepperdiced
2medium cloves garlicminced
3cupscooked black beansor 2 [15-ounce] cans, drained
15ouncescrushed tomatoesI like fire-roasted for a little extra dose of flavor
Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.
Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.
Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.
Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.
After the 5 minutes is up, quick-release by flipping the release valve to “venting." Remove lid.
Scoop into individual bowls and add toppings if desired.
Keeps in the refrigerator for about 3 days. Freezes well too.
Recipe cook time includes sauté time and ramp-up time (when the Instant Pot is building pressure). Hands-on time is about 25 minutes including gathering ingredients, chopping veggies, sautéing, and preparing any toppings.* I suggest tasting a bit of the flesh of the pepper before deciding how much to put in. Jalapenos can really vary in heat. If the flesh is mild (sometimes it’s so mild it tastes like a bell pepper!) and you want some heat, you will probably want to add some seeds. If the flesh is already spicy, you may want to omit the seeds altogether and/or only add half of the pepper.