Wash and Soak the BEANS overnight or minimum for 4 to 6 hrs. Drain it in the morning. Set it aside. Place the inner pot inside your Electric Pressure Cooker and plug it in. Press SAUTE BUTTON and set it on HIGH. When it displays HOT, add oil to it. Wait for a few minutes and then add chopped onions, celery, bell peppers, garlic, and jalapeno. Give it a good stir and cook for 3-4 minutes till onions become slightly soft. Cancel the saute mode. Now add canned tomatoes, chili seasoning, cumin powder, cayenne pepper (optional) and salt. Give it a good stir. Take your drained beans and add these beans to the inner pot. Give another good stir. Add 4 cups of water.
CHILI SEASONING TIP - I used 2 tbsp heaped full of chili seasoning. And this recipe is somewhere between mild and moderately hot. You can alter the amount of heat of the chili. Add 3 tbsp for Moderately hot chili. And 4 or more tbsp seasoning for Spicy Chili.
Place the lid of the Instant Pot and lock it. Put the valve to SEALING. Press MANUAL/PRESSURE COOK MODE and set it to HIGH Pressure & High Manual for 30 minutes. This will give you nice comforting soft & buttery chili. But if you want your beans not to be mushed, then 22 minutes should be good.
When the timer goes off, follow NPR (natural pressure release). Once the pressure is released, open the lid and give it a good stir. Your VEGAN CHILI is ready.
TOPPING your CHILI - Serve the hot chili in bowls. Add chopped avocado, chopped onions, chopped tomatoes, and bell peppers to it. Squeeze a dash of lime if you like. And add some pickled or fresh jalapeno slices for that extra kick.