A delicious chili made in only 15 minutes in your electric pressure cooker!
Place the metal trivet in the Instant Pot and then place the meat on top of the trivet. Pour in 1 cup of water.
Lock the lid on, set the steam release valve to the sealing position and select the meat/stew feature.
Once the cooking cycle has finished, quick release the steam and remove the lid.
Drain the water and grease from the meat and select the saute feature. Use a wooden spoon or spatula to break the meat apart and into fine crumbles while cooking it on the saute feature.
Once the meat is crumbled and cooked through, add in all other ingredients and stir well.
Place the lid on the Instant Pot, set the steam release valve to the sealing position and select "manual" "high pressure" for 3 minutes.
Once the cooking cycle has finished, quick release the pressure, remove the lid, stir the chili well and serve.
Cook the meat on the stove top and drain the grease. Place the meat along with all other ingredients into a 6 quart or larger slow cooker. Place the lid on the slow cooker and cook for 3 hours on high or 5 hours on low.
Place cooked and cooled chili in an airtight bowl with a lid and use painters tape to label the bowl with the name of the dish and the date it was cooked.
When you are ready to eat the chili, set it out the night before to thaw or cook in the microwave for 3-4 minutes until just thawed, then pour into a sauce pan and heat on medium heat while stirring until warmed through.
Recipe comes to 5 Freestyle Smart Points for each 1 cup serving. Yields 15 servings.