(Ready in about 25 minutes | Servings 8)   
1 1/3 cup dried black beans, soaked
2/3 cup dried red beans, soaked
2 cups onion, chopped
2 cloves garlic, minced
3 ½ cups boiling water
1 celery stalk, chopped
2 carrots, chopped into sticks
1 bell pepper, de-seeded and thinly sliced
2 tablespoons chili powder
1 teaspoon cumin powder
1 teaspoon cayenne pepper
1 teaspoon coriander
Salt and black pepper, to taste
2 (14.5-ounce) cans diced tomatoes   


Drain and rinse soaked beans.

In your cooker, sauté the onion and garlic for about 5 minutes, adding boiling water to prevent burning as needed.

Add the remaining ingredients, except for tomatoes. Set to “Manual” and HIGH pressure for 12 minutes.

Stir in the canned tomatoes. Serve hot topped with roasted red peppers if desired.