Step 1

Hit the “Saute” button on your Instant Pot. When it’s ready add the onions, garlice, chili powder, cumin, smoked paprika, oregano, and chopped chipotle pepper in adobo sauce. Add 2 Tbsp. of water or veggie broth to the pot to prevent sticking if necessary. Give everything a stir let toast for 2 minutes.

Step 2

Add all remaining ingredients to the Instant Pot, stir and make sure everything is well combined, lock the lid, and seal the vent.

Step 3

Set to cook on manual high pressure for 5 minutes.

Step 4

When time is up, do a “quick release” by turning the release valve to “venting” and remove the lid.

Step 5

Sereve in individual bowls with desired toppings.

Step 6

Store in the fridge up to 3 days or in the freezer for a month.