Ingredients

The following ingredients have 4 Servings
  • 1 medium onion ((chopped))
  • 3 large carrots ((diced into small sized chunks))
  • 1 stalk celery ((sliced))
  • 1 pound black beans, dried ((washed and picked over))
  • 4 cups chicken broth
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoon garlic powder
  • 2 teaspoon oregano
  • 1/4 teaspoon chipotle powder ((or more))
  • 1/2 teaspoon salt
  • 1 bay leaf

Instruction

  • Plug in your instant pot. Add onion, carrots, and celery.
  • Add beans, broth, cumin, oregano, chipotle powder, garlic powder, bay leaf, and salt. Give it a stir.
  • Seal the instant pot and make sure the venting knob is in the sealed position. Press 'chili/beans' button and set timer to 55 minutes. It will take between 10 - 25 minutes to come to pressure before the timer starts to count down.
  • Once the timer dings, either let the pressure release naturally (will take up to 25 minutes) or wait 5 - 10 minutes before doing a quick release.Don an oven mitt and carefully tap the knob to the venting position. Once the pressure is released, the pressure gauge will drop.
  • Transfer the beans to a serving bowl. Ladle some beans to a small bowl and serve them with a meat and salad.
  • Eat
  • Enjoy