Ingredients

• 2 tablespoons olive oil
• 1 medium white onion , chopped
• 1 yellow bell pepper , diced
• 5 cloves garlic , crushed
• 4 teaspoons chili powder
• 1.5 teaspoons ground cumin
• 1.5 teaspoons dried oregano
• 0.5 teaspoons salt
• 0.5 teaspoons freshly ground black pepper
• 0.25 teaspoons chipotle pepper powder
• 6 cups vegetable broth
• 1 pound dry black beans
• 1 , 4 ounce
• 1 pinch garlic salt , or to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. Add oil and heat until shimmering. Add onion and yellow pepper; cook and stir until translucent and soft, about 5 minutes.
2. 2 Add garlic, chili powder, cumin, oregano, salt, pepper, and chipotle powder. Cook and stir until fragrant, about 1 minute. Add broth, beans, and chile peppers. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Unlock and remove the lid.
4. 4 Use a stick blender to blend beans until thick and creamy. Season with garlic salt.
5. 5 Ladle into bowls and serve with pico de gallo, red bell pepper slices, and lime wedges.

Nutrition per serving