Pressure Cooker Passion

Ingredients

• 1 tbsp olive oil
• 2 cloves garlic, crushed
• 1 small white onion, chopped
• 1 large poblano pepper, chopped
• 1 jalapeno, diced and seeds removed (for less spicy variation)
• 1 tbsp chili powder
• 2 tsp cumin
• 1 tsp paprika
• 1 tsp sea salt
• 1/4 tsp cayenne pepper
• 1 15 oz can black beans, drained and rinsed
• 1 15 oz can Great Northern Beans or Pinto beans
• 1 15 oz can Kidney Beans
• 3 10 oz can diced tomatoes with chilies (I use Rotel)
• 1 can corn drained
• 2 cup Vegetable Stock

Directions

1. Select the saute function on your instant pot and let it heat up for a minute or two. Add olive oil to coat pot.
2. Add onion, garlic, and both peppers. Stir and sauté for 3 minutes, or until veggies are softened.
3. Toss in all the spices to include the salt, and mix well to coat the veggies. Sauté for another minute.
4. Add all the beans, tomatoes with juice, stock (or beer), and corn. Secure the lid.
5. Select manual and cook on high pressure for 8 minutes.
6. Once cooking is complete, use a quick release. Remove the lid and stir.
7. For thicker chili, saute on high for an additional 3-5 minutes.
8. Season with more salt if needed and serve immediately with your favorite toppings.