3/4 cup - water- divided- plus more as needed
1/2 - onion- diced
1 - jalapeno- diced
3 - garlic cloves- minced
1 - bell pepper- any color- diced
1 tsp - salt
2 tsp - ground cumin
1 tsp - paprika
1 1/2 tsp - oregano
1 tsp - red pepper flakes
1 tsp - chili powder- plus more as needed
1 (15oz) can - black beans- drained and rinsed
1 (15oz) can - kidney beans- drained and rinsed
1 (280z) can - fire roasted diced tomatoes- with liquid
1/4 cup - ketchup
- On your Instant Pot, select Saute Low. When the display reads "Hot," add 1/4 cup water, the onion, jalapeno, and garlic. Cook for 2 to 3 minutes, stirring frequently.
- Add the bell pepper. Cook for 2 to 3 minutes more, stirring occasionally and adding water if necessary (you really only need a tiny bit of water in there)
- Add the rest of the ingredients(except the ketchup), but including the remaining 1/2 cup of water. Stir well so the spices are mixed in. Lock the lid and turn the steam release handle to Sealing. Using the Manual function, set the cooker to High Pressure for 5 minutes.
- When the cook time is complete, quick release the pressure.
- Carefully remove the lid and stir in the ketchup. Taste and add salt or more chili powder, as needed, as well as your favorite toppings!