Step 1

Turn the Instant Pot on Saute mode then add the onions, garlic, carrot, celery and red pepper. Saute for 5 minutes until the veggies are tender.

Step 2

Add the spices and coconut sugar and mix everyrhing together, then add the crushed tomatoes, beans and vegetable broth and mix together so everything is covered well.

Step 3

Close the lid, make sure it’s set to sealing and pressure cook (on manual) for 10 minutes. Let the pressure release naturally then turn to venting.

Step 4

Remove 1/3 of the chili from the Instant Pot and lightly pulse in a blender. Pour the chili back into the Instant Pot and mix it together. (*You can alterntively use an emulsion blender.)