With the leaves changing color and the weather getting colder, it’s the perfect time to make a hearty stew. This one uses a handful of warm earthy spices, a variety of legumes to fill you up, and an electric pressure cooker to speed up the process. I love using my Instant Pot for bean soups; it makes the beans super tender and gives the final dish an all-day simmered taste in a fraction of the time. Instant Pot Mexican Bean Stew Serves 4 to 6 2 tablespoons vegetable oil 1 white onion, finely chopped 2 garlic cloves, finely chopped 1 red finger chile, finely chopped 1 teaspoon ground coriander 2 teaspoons ground cumin 1/2 teaspoon cinnamon 2 teaspoons dried oregano 1 tablespoon smoked paprika 1 to 2 teaspoons salt 3 cups water 1 (15.5-ounce) can kidney beans, drained and rinsed 1 (15.5-ounce) can chickpeas, drained and rinsed 1/4 cup red …