2 garlic cloves, minced
1-1/2 tsp chili powder
1/2 tsp ground cumin
15 ounce can pinto beans, drained and rinsed
15 ounce can fire roasted diced tomatoes
1 cup chicken broth
1/2 tsp salt
1 cup shredded Cheddar or Mexican blend cheese
2 oz. cream cheese, cubed and softened
1 T lime juice
Lime wedges, tortilla chips, and pickled red onions, to serve
Saute the peppers, onions, and garlic in the Instant pot for a few minutes, until starting to soften. Add the chili powder and cumin and stir 1 minute. Sitr in the beans, tomatoes, broth, and salt.
Cook on high pressure 10 minutes, then quick release.
Mix in the shredded cheese and cream cheese, and stir until smooth. Stir in lime juice.
Serve with lime wedges, tortilla chips, and pickled red onions (or any toppings you prefer).