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Instant Pot Black Bean Chili

Prep Time10 minutes
Cook Time6 minutes
Course: Main Course
Cuisine: American
Servings: 8 Cups
Author: Megan Calipari

Equipment

  • 6 or 8 quart Instant Pot

Ingredients

  • 2 Cups Dried Black Beans, picked through and rinsed
  • 1 Large Onion, Small Dice about 2 cups
  • 1 Large Red Bell Pepper, Small Dice About 2 Cups
  • 2 Cloves Garlic, Minced
  • 1 14 oz Can Diced Tomatoes
  • 2 tablespoon Tomato Paste
  • 4.5-5 Cups Vegetable Stock Use 4.5 cups if you like your chili extra thick. I used 5 cups.
  • 5 teaspoon Chili Powder
  • 2 ½ teaspoon Cumin
  • 2 ½ teaspoon Oregano
  • Black Pepper
  • ¼ Cup Maseca

Instructions

  • Put all ingredients into a 6 or 8 qt instant pot. Stir well.
  • Secure and lock lid and cook on high pressure for 23 minutes.
  • When timer goes off, let the chili natural release for 15 minutes.
  • After 15 minutes, manually release the chili. Remove lid and stir.
  • The chili will be HOT, so let it cool for at least 20 minutes before serving. The chili will thicken as it cools. Serve with your favorite chili toppings!