Ingredients: Small red chili beans, spices: cumin, chili powder, parsley, and salt.

Slow Cooker Instructions: 

Rinse and soak the beans as instructed in the recipe, then put into the slow cooker in the morning on low heat with the spices, beans, water and optional ingredients. Don’t add the tomatoes until later as they slow down the cooking. Cook on low/slow all day, checking the liquid level occasionally. Add additional water as needed. By the evening the beans should be soft enough that you can add the tomatoes and prepare for eating. 

Instant Pot Instructions:

1. Chop onions, vegetables, and other add-in ingredients as instructed on the box. 
2. Add all ingredients to the instant pot. Cover with 8 cups of water or broth, or just enough to cover ingredients with 1 inch of liquid. Do not overfill your pot. 
3. Close the lid, and set pot to cook.  
4. Cook for 40 minutes on high pressure, then natural release for at least 15 minutes before quick-releasing. 
5. Once pot has depressurized, stir gently and serve. 

General Tips 

• Instant pot cooking times can vary greatly due to size, brand, and even home location. It may take a few tries to find the perfect cook time for your preferences. 
• Do not soak beans before cooking. While cooking beans in the instant pot does not require soaking, it is still a good idea to rinse your beans before cooking. 
• Many instant pots have a sauté setting that is perfect for browning vegetables, onions, and any other additions to your soup before pressure cooking. This is optional, and our soups will still turn out delicious without it.