Chili-bean and ground beef

Pressure: 10 minutes manual
Pressure level: High
Release: Natural

1. Select saute on the instant pot.
2.  Once hot, add the oil.  Add the ground beef.  Cook until it is mostly brown.
3.  Add garlic, bell pepper.  Stir and saute until the veggies begin to soften.  About 3 minutes.
4.  Add the chili powder, cumin, salt and pepper.  Stir and cook for about a minute.
5. Add the beans and canned tomatoes.  ADD ONE CUP OF WATER
6.  Select Manual and cook at high pressure for 10 minutes.
7.  Once timer has gone off let it do a natural release for at least 10 minutes, then manual release pressure.

Can garnish with lime, sour cream, green onions, chips.

Ingredients:
oil
1 pound of ground beef
1 can of diced tomatoes, leave in juice
1 can of kidney beans
1 can of pinto beans
1 can of white beans
3 cloves garlic (or 3 tsp. of garlic powder)
2 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. kosher salt
1/4 tsp. ground black pepper



Notes:
I was able to double this recipe but just add one more can of tomatoes and one more can of beans.
I want to experiment with adding tortilla chips to thicken the sauce.
I also want to experiment using some dr. pepper in the chili.  This might make the chips more necessary to thicken the sauce.



Source:  I combined this recipe with just what we've learned about the instant pot. I increased the pressure to 10 minutes.  Recipe was found in the cookbook: "The Instant Pot Electric Pressure Cooker Cookbook" by Laurel Randolph page 84.