Step 1

Turn the Instant Pot on and press the sauté function. Add oil the pot and let it heat up for 2 minutes.

Step 2

Add vegetables (peppers and onion) and the spices/seasonings. sauté for 7-9 minutes, until fragrant and soft throughout, stirring occasionally. Add minced garlic and sauté with veggies for 1 additional minute.

Step 3

Add ground beef to the pot and break it up with a wooden utensil, stirring frequently until browned throughout. This should take about 3-4 minutes.

Step 4

Add the remaining ingredients and give everything a nice stir. Press "Keep Warm/Cancel." Put the lid on the pot and set it to “Sealing.” Push “Manual” and set the time for just 20 minutes (be sure the pressure is set to high.) The Instant Pot will slowly build up to a high pressure point and once it reaches that point, the chili will cook for 20 minutes.

Step 5

Once it's finished cooking, let the pressure release naturally for 15 minutes. Cautiously change the “Sealing” valve over to “Venting,” which will manually release all of the pressure. Once the pressure has been released, remove the lid and taste for additional salt and pepper.

Step 6

Serve with fresh, chopped herbs, diced avocado and extra onions.