Directions (INSTANT POT):
1. Heat the instant pot on sauté mode with a tbsp of avocado oil (or olive oil) . Add the onion and minced garlic.
2. Cook until the onion is translucent then add the ground beef.
3. Pour in the beef broth (2 cups), give it a stir, and scrap any little blackened bits from the bottom of the instant pot that may have collected from sautéing.
4. Mix in all the seasonings.
5. Without stirring add the rinsed white or red kidney beans, diced tomatoes, tomato sauce, tomato paste.
6. Secure the lid of the instant pot.
Turn the steam release valve to the sealed position and turn the instant pot on to high pressure for 25 minutes. Once fully cooked allow the instant pot to naturally release for 10 minutes, then, using the necessary safety precautions, quick release.
If the chili is thinner than you desire after the pressure cook setting is complete, turn the instant pot back to the sauté mode and reduce until the desired thickness has been achieved.
