Instant Pot Southwest Vegetable Chili

Ingredients:

• 1/2 onion, finely diced
• 2 large cloves of garlic, peeled and smashed
• 15 oz. can black beans, drained and rinsed
• 15 oz. can cannellini or Great Northern beans, undrained
• 15 oz. can corn, drained  (I put in a bit less than a whole can.)
• 14.5 oz. diced fire-roasted tomatoes
• 4 oz. mild diced green chiles
• 3 cups of potato, diced in bite-sized pieces
• 1.5-2 cups of carrots, sliced
• 4 cups vegetable broth or water + bouillon
• 1.5 T ground cumin
• 2 tsp. salt (or to taste)
• 1 bay leaf
• pepper to taste
• 2 stalks celery, thinly sliced
• 1/4 cup freshly-squeezed lime juice
• 1/4 cup chopped cilantro
• 1 tsp. maple or date syrup or other sweetener (optional)

Add all of the ingredients to the pot except for the celery, lime juice, cilantro, and optional sweetener.  Close the lid and set the pot to manual 15 minutes.  When the Instant Pot is finished cooking, quick release the pressure.  Add the celery, close the lid, and pressure cook for 5 more minutes.  After quick-releasing the pressure again, stir in the lime juice, cilantro, and sweetener if desired to adjust acidity.  Serve.  If more heat is desired, sprinkle with red pepper flakes, or add hot sauce.