If you are using dried black beans you will begin by adding them to your instant pot with enough water or broth that they are well covered (about 4 cups). You can also add 1-2 tablespoons of apple cider vinegar to help the beans to become more digestible. I also like the flavor the vinegar adds to the chili. Pressure cook the beans on high for 45 minutes.
Meanwhile, or if you are using canned beans, dice your vegetables into bite size pieces.
Once the beans are done release the pressure.
Add all the diced vegetables to the instant pot. If using canned beans, add the beans and the broth. Pressure cook on high for 8 minutes.
When the pressure cooker is finished again release the pressure and change the setting to saute. Add the diced tomatoes, tomato sauce, and seasonings. Start by adding 1/2 tsp of each seasoning (except chili powder) then add more if you'd like more flavor.
Let the chili simmer for a few minutes to let the seasoning incorporate, then serve.
