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Export 15 ingredients for grocery delivery
Step 1
Select "Sauté" and heat OLIVE OIL.
Step 2
When the display reads "Hot", add ONION, CARROTS, and GARLIC. Sauté a few minutes until tender, stirring as needed.
Step 3
Stir in CHILI POWDER and CUMIN; continue sauteing a few minutes, stirring as needed.
Step 4
Press "Cancel" and add remaining ingredients.
Step 5
Secure lid and turn the pressure release valve to the "Sealing" position. Select "Manual" and set the Instant Pot on "High" pressure for 3 minutes.
Step 6
When the cycle completes, allow the Instant Pot to sit for 10 minutes, undisturbed, for a natural pressure release (NPR).
Step 7
Carefully turn the pressure release valve to the "Venting" position to release any remaining steam.
Step 8
Serve warm garnished with your favorite chili toppings.
Step 9
Refrigerate in an airtight container up to 5 days or 3 months in the freezer (longer if vacuum sealed).
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