Instant Pot Chili

Ingredients:

• 3 pounds carne picada or taco meat; visit a Mexican grocery store with a meat counter, or use ground beef
• 4 cans Ranch-Style beans or other southwestern-style beans
• 2 cans “Chili Fixings” Rotel or diced tomatoes with chiles
• 1 quart tomato juice
• 1 large onion, diced
• 2 Anaheim peppers, seeds and ribs removed, diced
• 5-6 jalapeños, seeds and ribs removed, diced
• 2-3 Serrano peppers, seeds and ribs removed, diced
• 4 tbsps chili powder
• 3 tbsps ground cumin
• 1 tbsp cayenne pepper
• salt to taste
• black pepper to taste
• chili toppings of choice

Directions:

1. Set Instant Pot to Sauté. Brown carne picada in batches to prevent overcrowding.
2. Press Cancel button. Add everything but the tomato juice to the instant pot. Stir to combine.
3. Add tomato juice until you reach the ‘max fill’ line. Stir.
4. Put the lid on, set the nozzle to Sealed, and use the Chili/Stew button, set for 20 minutes.
5. Release pressure.
6. Season to taste.
7. Serve.