Step 1

Select "Sauté" on the Instant Pot and heat the OLIVE OIL.

Step 2

When the display reads "Hot", add ONIONS, CELERY, GARLIC, and CARROTS; sauté a few minutes until tender.

Step 3

Add BEANS, CORN, VEGETABLE BROTH, DICED TOMATOES (with juice), TOMATO PASTE, CHILI POWDER, CUMIN, SALT, and PEPPER.

Step 4

Press the "Cancel" function on the Instant Pot. Secure the lid and turn the pressure release valve to the "Sealing" position. Select "Manual" or "Pressure Cook" and set the cooker on HIGH for 2 minutes.

Step 5

When the cycle completes, allow the Instant Pot to sit undisturbed for a 10-15 minute natural pressure release (NPR). Carefully turn pressure release valve to "Venting" position to release any remaining steam.Note: The cooker automatically goes into "Keep Warm" mode until you shut it off.

Step 6

Serve warm with your favorite chili toppings.