Add a little olive oil, cooking spray or a splash of water to an Instant Pot, and turn on the SAUTE setting. Add diced onions, and sauté for a few minutes until the onion is soft.
1 teaspoon olive oil, 1 onion
Add crushed or chopped garlic, and sauté for another minute. Turn off the pot.
4 garlic cloves
Add diced bell peppers, quinoa, peeled and diced sweet potatoes and all the seasoning to the Instant Pot. Stir to combine.
2 small sweet potatoes, ½ cup quinoa, 1 green bell pepper, 1 red bell pepper, ¼ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon cumin, ½ teaspoon paprika, ½ teaspoon oregano
Add the vegetable stock to the pot. Stir.
2 cups vegetable stock
Then, add the canned diced tomatoes and tomato paste. Don't stir. It's important that the tomato ingredients are left on top of the chili. Cover with a lid, and turn on the PRESSURE COOK or MANUAL setting, and set the timer to 10 minutes.
1 tablespoon tomato paste, 1 (15 oz) can diced tomatoes
After the Instant Pot has finished cooking, carefully turn the valve to manually release the steam.
Add drained canned black beans, and stir.
1 (15 oz) can black beans
Alternatively, cook the chili on SAUTE setting for a few minutes to allow it to thicken, and add additional seasoning as needed, or simply serve immediately.