Step 1

Hit “Saute” button on your Instant Pot. Add olive oil. When hot, add the onions, bell pepper, and oregano. Saute, stirring occasionally, until tender, about 7 minutes.

Step 2

Add the garlic, chili powder, and cumin and cook, stirring constantly, for one minute.

Step 3

Add the beans, tomatoes, jalapeño, salt, and water. Stir to combine.

Step 4

Place the lid on the Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or "Pressure Cook" button on newer models) and set the timer for 5 minutes.

Step 5

After the 5 minutes is up, quick-release by flipping the release valve to “venting." Remove lid.

Step 6

Scoop into individual bowls and add toppings if desired.

Step 7

Keeps in the refrigerator for about 3 days. Freezes well too.