Hit the “Saute” button on your Instant Pot. Once it’s heated, add olive oil. This will create the rich base of flavor you want. When the oil’s shimmering, toss in the diced onions, bell pepper, and oregano. Saute for about 7 minutes, stirring occasionally, until the veggies are tender and fragrant.
Add in the minced garlic, chili powder, and ground cumin. Continue to cook, stirring constantly, for one minute. You’ll want to really get those spices to bloom, filling your kitchen with irresistible aromas.
Now it’s time to add the heart of your chili. Toss in the black beans, crushed tomatoes, jalapeño, kosher salt, and water. Stir everything together until well combined. Make sure to scrape the bottom of the pot to avoid any burning.
Place the lid on the Instant Pot and ensure the release valve is in the “sealing” position. This step is crucial as it helps build pressure for cooking. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 5 minutes.
Once the cooking time is up, quick-release the pressure by carefully flipping the release valve to “venting.” Wait for the steam to escape fully, then remove the lid. Be cautious; it’s hot!
Give your chili a good stir and taste it. Adjust seasoning if necessary. Scoop into individual bowls and top with your favorites like cashew sour cream, diced avocado, and cilantro if desired. Serve hot.
Store any leftovers in the refrigerator for about 3 days, and know that this chili freezes well too, making it an excellent choice for meal prep!
