Instant Pot Vegetarian Chili

Ingredients

• teaspoon solive oil
• medium onion, diced
• tablespoon minced garlic
• tablespoon schili powder
• teaspoon sdried Mexican oregano
• teaspoon sground cumin
• teaspoon garlic powder
• tablespoon tomato paste
• 1/2 cup vegetable broth
• (14 ounce) can tomato sauce
• (28 ounce) can petite diced tomatoes
• (14 ounce) can sblack beans, rinsed and drained
• (14 ounce) can spinto beans, rinsed and drained
• can ned chipotle chile in adobo sauce, seeded and finely chopped
• teaspoon salt, or to taste

Instructions

1. Turn on a multi functional pressure cooker (such as Instant Pot) and select Saute function.
2. Add oil; add onion and saute, stirring occasionally until tender and slightly browned, about 5 minutes.
3. Add garlic and saute for 1 minute.
4. Mix in chili powder, oregano, cumin, and garlic powder.
5. Stir in tomato paste and saute the mixture for about 1 minute.
6. Pour in broth and tomato sauce and with a wooden spoon scrape any browned bits from the base of the pot.
7. This will prevent a burn notice.
8. Mix in diced tomatoes, black beans, pinto beans, chipotle pepper, and salt (start with 1 teaspoon and adjust to taste after cooking).
9. 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.
10. 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.
11. Stir chili and taste; adjust seasonings to your personal preference.