No Soak Instant Pot Chili

Ingredients

• 1 lb ground beef or ground turkey, seasoned with salt and pepper
• 2 tablespoons olive oil
• 1 lb small red beans (dry), or dry pinto beans
• 2 cloves garlic
• 2 cups chopped onion, white or sweet onions
• 28 oz can diced tomatoes – undrained, OR fresh tomatoes chopped, with juice to equal 3 cups of tomatoes and liquid total
• 1 teaspoon chili powder
• 1 teaspoon oregano
• 2 teaspoons salt
• 1 tablespoon pepper
• 2-14oz cans beef or chicken broth or one 32 oz box
• 1 diced Anaheim pepper or 1- 4oz can diced green chilies

Instructions

1. Turn IP to sauté mode and brown meat- remove and drain any excess oil. Set aside while beans are cooking. I refrigerate the meat until ready to add back to the chili.
2. Add all remaining ingredients to the Instant Pot.
3. Place the lid on the pot with the seal in place and turn the IP to the locked position.
4. Set the timer for 50 minutes on manual setting or high pressure.
5. Let the chili cook, when the timer goes off , let the pot sit until the pressure naturally releases, at least 45-60 minutes.
6. The remaining pressure may be released manually, after the 50 minutes of pressure cooking AND 45-60 minutes of natural pressure release time.
7. The "keep warm" setting may be used until ready to serve.
8. A few minutes before serving, add the meat back to the pot and stir.