Ingredients

• 2 teaspoons olive oil
• 1 medium onion , diced
• 1 tablespoon minced garlic
• 3 tablespoons chili powder
• 2 teaspoons dried Mexican oregano
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1 tablespoon tomato paste
• 0.5 cups vegetable broth
• 1 , 14 ounce
• 1 , 28 ounce
• 2 , 14 ounce
• 2 , 14 ounce
• 1 canned chipotle chile in adobo sauce , seeded and finely chopped
• 1 teaspoon salt , or to taste

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes. Add garlic and saute for 1 minute. Mix in chili powder, oregano, cumin, and garlic powder. Stir in tomato paste and saute the mixture for about 1 minute. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot. This will prevent a burn notice. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
2. 2 Cancel Saute function. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
4. 4 Stir chili and taste; adjust seasonings to your personal preference.

Nutrition per serving