Step 1

Set the frozen corn on the counter to defrost.

Step 2

In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.

Step 3

Pour the sauce into the Instant Pot. Put the 1 cup of water into the blender jar and slosh it about to get the last of the sauce. Add the water to the Instant Pot. Stir in the beans.

Step 4

Close the lid. Press PRESSURE COOK and cook on HIGH PRESSURE for 35 minutes. Allow the pot to rest undisturbed for 10 minutes, and then release all remaining pressure.

Step 5

Open the lid and add in corn and zucchini and stir. Close the lid and allow the pot to rest for 10 minutes. You are letting the corn and zucchini cook in the residual heat.

Step 6

Add optional toppings if using and serve.

Step 7

Soak beans. You can either soak them in water overnight or you can do a fast soak by placing them in extremely hot water for an hour.

Step 8

Blend. In a blender jar, blend together onion, tomatoes, garlic, tortillas, chipotle chili, red chili powder, cumin, salt and oregano until you get a smooth mixture.

Step 9

Add. Add 2.5 cups of water and beans.

Step 10

Mix in. With about an hour left in your cooking time, add zucchini and corn so they are not overcooked.

Step 11

Cook. Set slow cooker on low for 12 hours or high for 10 hours.