First, in your Instant Pot or pressure cooker, combine all of the ingredients.
15 ounces black beans, 14 ½ ounces diced tomatoes, 15 ¼ ounces whole kernel corn, 7 ounces green chiles, ½ cup white onions, 1 tablespoon garlic cloves, 1 ¼ ounces taco seasoning, ½ cup low sodium vegetable broth
Next, set the pressure cooker to Manual/High Pressure for 4-minutes.
Then, once the timer has gone off, do a quick release and give everything a quick stir.
Last, portion out the black bean chili and serve with any condiments you desire.
Notes
The calories listed are an approximation based on the ingredients and a serving size of about 1-cup. Furthermore, it does not include any toppings such as cheese, onions, or sour cream. The black bean chili can be stored in your fridge for up to 3-days in a sealed container.