Step 1

Select browning/saute to preheat the pressure cooker. Add the olive oil, onion, bell pepper, and celery and saute, stirring often, until the onion is tender, about 5 minutes.

Step 2

Stir in the dry beans and the vegetable broth.

Step 3

Lock the lid in place, make sure the vent is set to seal, and select high pressure and 30 minute cook time.

Step 4

When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

Step 5

Add the garlic, green salsa, diced tomatoes, pumpkin puree, chili powder, cumin, smoked paprika, and salt. Stir to combine.

Step 6

Place the lid on the pressure cooker again, making sure the vent is set to seal. Select high pressure and cook for an additional 10 minutes.

Step 7

When the cooking time ends, use the quick pressure release. When the valve drops, remove the lid carefully.

Step 8

Adjust salt, pepper, and cumin to taste and serve hot.