Turn the Instant pot to Saute, and adjust the temperature to more. Add a little oil to the IP and saute the ground beef until it is fully cooked. Dice the onion, bell peppers, and jalapeno as the ground beef cooks.
Once the ground beef is fully cooked, add the onions and bell pepper and continue cooking for 4-5 minutes. add the spices to the beef/veg mixture and cook for 2 minutes, being careful not to let the spices scorch.
Deglaze the Instant Pot with the chicken stock, by adding the liquid and using a wooden spoon to scarpe any stuck on bits off the bottom of the pot.
Add the drained beans and tomato product to the pot and stir. Switch the IP to manual and adjust the pressure to high if your model allows. Set the time to 25 minutes and seal the lid. Once the cooking time has elapsed, you can use the natural pressure release or quick release option to open the lid.
Stir the chili and season to taste with salt and pepper. Serve immedietly topped with freshly chopped green onion, sour cream, and shredded cheddar.
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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