Sour cream, Shredded Cheddar, Sliced scallions for garnish - Optional
Make sure the Instant Pot is plugged in and push the Saute button.
Wait until it says ON to make sure its hot enough, add your meat and saute.
Add chopped green peppers and onions (I had some tomatoes from the garden I cut up and added).
Saute until the veggies are cooked to your taste.
Add the spices and stir well and let saute for a few minutes.
Add the beans and tomatoes.
Touch the Cancel button to stop the Saute cycle, twist the Instant Pot lid in place and make sure the vent on top of the unit is turned toward “Sealing”. Touch the Manual button and change the time to 20 minutes. It will start cooking on its own.
When the timer goes off and you are ready to serve, push the vent over to let the steam out.
If you aren't ready to serve the chili yet, just let it sit on low. That setting automatically starts after the 20 minutes is up and the steam will let it out on its own. The lid will not open if the steam isn't all vented out.
Transfer the chili to serving bowls and garnish with lime wedges, sour cream, shredded cheese, and sliced scallions, if desired
Substitute meats with ground turkey, ground turkey sausage mild or hot. Turkey sausage adds a wonderful flavor without all the fat. Beans could be the same or a variety of kidney beans.Most of the time I just use the green peppers from my freezer instead of the different color ones.It is important to cook the spices first as instructed in the recipe. It seems to make the flavors pop out more.
Instant Pot Pantry Chili https://mylifeabundant.com/instant-pot-pantry-chili/