Instant Pot Chili

Ingredients

• 2 pounds (1kg) lean ground beef
• 2 10oz (300ml) cans of tomatoes with green chili peppers
• 2 15oz (450ml) cans dark red kidney beans
• 1 28oz can (800ml) can tomato sauce
• 2 packets of chili seasoning
• 1 big yellow onion
• 1 tablespoon (15ml) garlic powder
• 1 tablespoon (15ml) cumin powder
• 1 teaspoon (5ml) salt
• 1 cup (240ml) water
• 2 dashes Tobasco if you have it
• 1 tablespoon (15ml) olive oil

Directions

1. Heat up a tablespoon of olive oil in a pan and dice the onion into small pieces. (We're using a separate skillet for the first bit because the large cooking space makes the cooking faster.)
2. Add the onion to the pan and simmer until thoroughly browned.
3. Once finished, add the onion to the instant pot.
4. Throw the ground beef into the pan and cook until browned.
5. Once the beef is done, add the beef along with the juice to the instant pot.
6. Add the remaining ingredients to the pot and stir until thoroughly combined.
7. Secure the lid and make sure its sealed.
8. Turn to your pressure cook setting and pressure cook for 30 minutes.
9. Once time is up, vent the steam, allow a couple of minutes to cool and serve.