Set the Instant Pot to sauté mode and adjust to MORE (High) heat.
Add in the olive oil. Then add onion, pepper, and garlic and sauté for a few minutes until the onion is translucent (stirring now and then).
Set Instant Pot to MANUAL (PRESSURE COOK) mode on High for 8 minutes. Add in the water, beans, tomato paste, crushed canned tomatoes, and spices. Give the mixture a good stir (until there are no tomato paste clumps) and then lock in the lid.
Set the valve to seal and let cook for 8 minutes.
Once done, move valve to vent for a quick steam release. Let the steam release until you see nothing exiting the vent.
Turn off the Instant Pot, open it, and taste. Add more spices if needed and divide the chili evenly between 4 bowls.
Top with 2 tbsp shredded cheese on each bowl and serve.
378 calories per serving
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