Step 1

Select "Sauté" and heat OLIVE OIL.

Step 2

When the display reads "Hot", add ONION, CARROTS, and GARLIC. Sauté a few minutes until tender, stirring as needed.

Step 3

Stir in CHILI POWDER and CUMIN; continue sauteing a few minutes, stirring as needed.

Step 4

Press "Cancel" and add remaining ingredients.

Step 5

Secure lid and turn the pressure release valve to the "Sealing" position. Select "Manual" and set the Instant Pot on "High" pressure for 3 minutes.

Step 6

When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).

Step 7

Carefully turn the pressure release valve to the "Venting" position to release any remaining steam.

Step 8

Serve warm garnished with your favorite chili toppings.

Step 9

Refrigerate in an airtight container up to 5 days or 3 months in the freezer (longer if vacuum sealed).