Instant Pot Chili Recipe

1 1/2 pounds Ground Beef

3/4 cup finely diced Yellow Onion

2 cans Dark Red Kidney Beans rinsed and drained {15 ounces each}

2 cans Tomato Sauce (15 ounces each}

1 can Green Chilies 4 ounces

2 cans Ro-tel 10 ounces each

1/2 teaspoon Cumin

1/2 teaspoon Ground Mustard Powder

3 large Garlic Cloves minced

1/2 teaspoon Black Pepper

1/2 teaspoon Cayenne Pepper

1 tablespoon Chili Powder

1/2 teaspoon Dried Basil Leaves

1/2 teaspoon Salt

Grated Cheddar Cheese and Chopped Green Onions for garnish. {optional}

Small bowl, combine Cumin, Mustard Powder, Black Pepper, Cayenne Pepper, Chili Powder, Basil Leaves and Salt.

Place Ground Beef, Onions and Garlic in Instant Pot, set to Saute and brown for 7 minutes.

Once beef is browned, cancel Saute setting. (drain any grease) Add seasonings from small bowl to Instant Pot and stir until well combined.

Then add Green Chilies and Beans, and stir mixture thoroughly. Now make a crater in the middle of your mixture, making sure some of the mixture is still covering the bottom of Instant Pot.

Pour the Tomato Sauce into the crater, and then add Ro-tel in center, keeping the tomato chunks in the center and away from the sides of the Instant Pot. Do NOT stir into mixture.

Place lid on pot and select Pressure Cook, High Pressure and change cook time to 8 minutes.

Preheat will begin 10 seconds after settings have been selected.

Once cook time has completed, quick release pressure before removing lid. (a gradual quick release will result in less mess) Allow chili to cool for 5 minutes, then stir before serving into bowls. Garnish with grated Cheddar Cheese and chopped Green Onions. ENJOY!!