Instant Pot Chili

Hi guys, today we're making an extra flavorful instant pot chili. This is the easiest way to feed a crowd because it only needs 15 minutes of your time. The rest of the work is done by the instant pot. It's also an amazing meal prep dish because it can go in the freezer as individual or as one big portion for that dinner night that you know you will not be able to cook. The first thing we have to do is brown the meat. Preheat the instant pot by pressing saute. Make sure it's on more and wait until it says hot. Add a little bit of oil and then start browning the meat in three or four batches. Don't put it in all at the same time. Once you finish browning the last batch, remove it and add it to a bowl. And now brown your onion and garlic. Add vegetables, the meat, kidney beans, sea salt, cumin, chili powder, and diced tomatoes. Give it a quick stir. Add just about a quarter cup of water. Turn the valve to the sealing position. Now it's time for the instant pot to do the heavy work. Press manual. Make sure it's on high pressure. Adjust to 25 minutes and it's time to relax. Once the 25 minutes are over, release the pressure manually by turning the valve to the venting position. Open the lid and prepare for the most amazing smell ever. Serve it in a bowl. Top it with avocado, sour cream, a little bit of cilantro, and dive in. It's so good. If you like this recipe, please like and share.